Recipe of Ultimate German Sourdough Rye Bread (Roggenmischbrot)

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, German Sourdough Rye Bread (Roggenmischbrot). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

German Sourdough Rye Bread (Roggenmischbrot) Recipe. Hallo, Leute! (Hello, people!) This recipe had several firsts for me: I weighed ingredients in grams, I used a temperature probe to see if the bread was. German rye bread is delicious and very healthy for your body (think bone density, magnesium etc.) and great for weight loss.

You can have German Sourdough Rye Bread (Roggenmischbrot) using 16 ingredients and 14 steps. Here is how you cook that.

Ingredients of German Sourdough Rye Bread (Roggenmischbrot)

1. It’s of *** Rye Sourdough ***.
2. Make ready 175 g of Rye flour.
3. You need 175 g of water (175 ml).
4. You need 18 g of rye sourdough starter.
5. Make ready of *** Wheat Flour Biga ***.
6. It’s 175 g of white bread flour.
7. You need 175 g of water (175 ml).
8. It’s 2 pinches of dry yeast or 0.2 g fresh yeast.
9. Take of *** Main Dough ***.
10. Make ready 175 g of rye flour.
11. Prepare 60 g of spelt flour.
12. Prepare 12 g of barley malt or molasses (optional).
13. You need 12 g of salt.
14. Take of *** Optional Mix-in ***.
15. Take 50 g of dry figs (2 large, chopped up).
16. Make ready 40 g of choppped walnuts.

Great recipe for German Sourdough Rye Bread (Roggenmischbrot).Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor.German Rye Bread (Roggenbrot) - Delicious homemade bread made with rye flour and caraway seeds.This bread recipe is easy to make and great for sandwiches!

German Sourdough Rye Bread (Roggenmischbrot) step by step

1. Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours..
2. Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough..
3. After 20 hours, mix together the 2 pre-doughs..
4. Then mix in the rest of the ingredients for the main dough..
5. Remove from bowl and knead on a floured surface..
6. Knead for 15-17 minutes until smooth..
7. If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute..
8. Form into a ball, return to a large bowl and let rise for 90 minutes..
9. Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes..
10. While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this).
11. After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places..
12. Put in center rack and pour in some boiling water into the pan so it steams up..
13. Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.).
14. Remove and let complete cool on a rack..

This recipe is a modified version of a seeded mixed rye and wheat bread from my good friend Samartha Deva.Samartha is one of the two best rye.But with the Rye bread without sourdough we had already the right starting point to step into the world of sticky rye dough - practising this bread before It is a classical german "Roggenmischbrot" (literally mixed rye bread), with a slight sour and hearty flavour.

I am an absolute bread fanatic but until recently, I avoided making it myself because I never seemed to have the right flours to make the.Dinkelbrot, or spelt and rye bread recipe with a sourdough starter and added yeast.The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat.Traditional German bread has only six basic ingredients: rye flour, wheat flour, baker's yeast, water, salt and a sour starter similar to that used in making sourdough bread.No milk, sugar, fat, additives or preservatives, though the bread lasts up to eight days.