German Sourdough Rye Bread (Roggenmischbrot)
German Sourdough Rye Bread (Roggenmischbrot)

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, german sourdough rye bread (roggenmischbrot). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

German Sourdough Rye Bread (Roggenmischbrot) is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. German Sourdough Rye Bread (Roggenmischbrot) is something that I have loved my whole life.

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. Still, a sourdough fed with rye will do better for you in a rye bread recipe and a wheat-fed sourdough in a wheat recipe.

To begin with this particular recipe, we have to prepare a few components. You can have german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you can achieve that.

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

This recipe will explain step by step how to first make a sourdough and then bake the bread. The video will show every step and lead you to a successful authentic German rye bread. Rye bread comes in many shapes and sizes, and this sourdough rye bread is based on the German style "Mischbrot" using part rye and part wheat. It's a bit lighter than a full-on rye, but packed with wonderful flavor.

Instructions to make German Sourdough Rye Bread (Roggenmischbrot):
  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 post may contain affiliate links, where we earn from qualifying purchases. Sourdough breads do not go stale as fast as non-soured breads, and some people think that they are better for the digestion. Particularly rye flour benefits from a low pH which inhibits enzymes that tend to make the bread gummy. To make German bread at home, you will want to try your hand with a sourdough starter. Roggenmischbrot (German Mixed Rye Bread) Traditionally, Germans have two cold meals and one hot meal !

So that is going to wrap it up with this exceptional food german sourdough rye bread (roggenmischbrot) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!