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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, german sourdough rye bread (roggenmischbrot). One of my favorites food recipes. For mine, 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 popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. German Sourdough Rye Bread (Roggenmischbrot) is something that I’ve loved my whole life. They’re nice and they look wonderful.

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.

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

Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. Traditionally, Germans have two cold meals and one hot meal ! Coming from India, it took me sometime to digest this surprising fact because backhome, we rarely have cold meals. Breads being the staple food here find its place in the breakfast table and.

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.

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. Usually those heavy close crumbed rye breads do nothing for me, but I certainly like this one. 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.

So that’s going to wrap it up for this special food german sourdough rye bread (roggenmischbrot) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!