How to Cook German Sourdough Rye Bread (Roggenmischbrot) Recipe

German Sourdough Rye Bread (Roggenmischbrot). 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. This recipe will explain step by step how to first make a sourdough and then bake the bread.

This German rye sourdough bread recipe is started with rye flour and finished with bread flour after an overnight sponge. Rye breads are very popular in Germany and many different recipes abound. Great recipe for German Sourdough Rye Bread (Roggenmischbrot). You can make tasty German Sourdough Rye Bread (Roggenmischbrot) using 16 ingredients and 14 steps. Here is how you achieve it with this recipe.

Basic Ingredients of German Sourdough Rye Bread (Roggenmischbrot)

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

Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. Rye breads are moist and sweet, perfect both with salty salmon roe and fruit jams. Whenever I have excess sourdough rye bread, I cut it up into small bites and toast The traditional all-rye breads can be quite time consuming taking several days to put together (like Swedish and German breads). Since I am German I miss the german bread a lot.

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..

Does Roggenmischbrot/ Graubrot exist in Britain? You can buy bread made with rye in Britain, but there is no special name for bread made with a mixture of rye and wheat. You could call it something like "mixed-grain rye bread", and might want to mention it is a sourdough bread. This is a basic every-day rye bread with not too much going on, just great rye and sourdough flavour. Use the spoon to get the dough into one or more tins.