Step-by-Step Guide to Prepare Favorite German Sourdough Rye Bread (Roggenmischbrot) - Card template

German Sourdough Rye Bread (Roggenmischbrot). 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.

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.

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, german sourdough rye bread (roggenmischbrot). One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

German Sourdough Rye Bread (Roggenmischbrot) is one of the most favored of current trending foods on earth. It's easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They're nice and they look wonderful. German Sourdough Rye Bread (Roggenmischbrot) is something which 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 get started with this recipe, we must first 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. Take of *** Rye Sourdough ***.
2. Prepare 175 g of Rye flour.
3. Prepare 175 g of water (175 ml).
4. Take 18 g of rye sourdough starter.
5. Take of *** Wheat Flour Biga ***.
6. Get 175 g of white bread flour.
7. Get 175 g of water (175 ml).
8. Prepare 2 pinches of dry yeast or 0.2 g fresh yeast.
9. Make ready of *** Main Dough ***.
10. Get 175 g of rye flour.
11. Take 60 g of spelt flour.
12. Prepare 12 g of barley malt or molasses (optional).
13. Get 12 g of salt.
14. Get of *** Optional Mix-in ***.
15. Get 50 g of dry figs (2 large, chopped up).
16. Prepare 40 g of choppped walnuts.

Here is a great recipe for authentic German Sourdough Bread. 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. The video will show every step and lead you to a successful authentic German rye bread.

Steps 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..

Start adding and mixing in the water until a well mixed sticky ball produced. Dust a proofing basket or bowl with a thick layer of rye flour and put the dough into it. When the hour is over: Flip the bread onto the hot baking sheet and place it in the oven. Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior.

So that's going to wrap it up with this special food german sourdough rye bread (roggenmischbrot) recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!