100% Whole Grain German Rye Loaf Bread
100% Whole Grain German Rye Loaf Bread

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, 100% whole grain german rye loaf bread. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

A pure rye bread that has no wheat flour! Authentic German Sourdough Rye Bread with Wheat (Mischbrot) - easy ✪ MyGerman. Dark Rye Bread Loaf - Bruno Albouze.

100% Whole Grain German Rye Loaf Bread is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. 100% Whole Grain German Rye Loaf Bread is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook 100% whole grain german rye loaf bread using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make 100% Whole Grain German Rye Loaf Bread:
  1. Get Rye Sourdough:
  2. Get 255 g whole grain rye flour
  3. Get 255 g warm water
  4. Make ready 25 g rye sourdough starter
  5. Prepare 2.5 g salt
  6. Prepare Main Dough:
  7. Get 370 g whole grain rye flour
  8. Take 11 g salt
  9. Get 20 g molasses or honey
  10. Prepare 260 g warm water
  11. Prepare Optional mix-ins:
  12. Make ready 100 g toasted sunflower seeds, flaxseeds, dried fruits, etc. (or mix)

You may use the back of a. Here is a German bread that is beloved throughout Germany and is also widely enjoyed in Austria and Switzerland. It features a grain called Einkorn that is used throughout Dense, chewy, packed with nutrition and full of flavor, this whole grain German brown bread (Vollkornbrot) is wonderful with your. German bread is not your usual breed of breads.

Steps to make 100% Whole Grain German Rye Loaf Bread:
  1. (Day 1) Mix all ingredients for rye sourdough. Cover well and let ferment for 20-24 hours at room temperature. It should become frothy and bubbly.
  2. (Day 2) In a large bowl, measure out the rye flour, salt and molasses/honey for the main dough. Place rye sourdough from day 1 on top and pour over warm water. Mix with your hands or a sturdy wet spatula for about 5 minutes. It's VERY sticky and more like a "paste" than a dough - you won't be able to knead.
  3. When well mixed, add any mix-ins and incorporate evenly into the dough by mixing an additional 2 minutes or so.
  4. My dough looked like this after everything is finished.
  5. Grease a bread loaf pan with butter or oil and dust with flour. Another option is to line with parchment paper.
  6. Put in the dough and gently press into the loaf pan. Even out the top with a scraper or your hands.
  7. Dust top with flour (I used fine ground rye flour).
  8. Let rise at room temperature (24°C/75°F) for 2 hours (it's okay if the temperature is not exactly that). It should rise up to the top of the loaf pan.
  9. While dough is rising, preheat oven to 250C/480F. Put a steam pan at the bottom rack of the oven when preheating for throwing in some boiling water for steam later. Prepare a kettle of boiling water as well.
  10. After the dough had risen, make a crisscross pattern on the top by gently pressing down with the edge of a pastry card or something similar. (about 5 mm or 1/4 inch or so deep).
  11. Total baking time is 70 minutes…. - Bake at 250C/480F for 10 minutes with steam. Then remove/release steam and turn temperature down to 200C/400F and bake for another 30 minutes. Remove the bread from its tin and put back in the oven for a final 30 minutes. Removing the bread from the pan lets the sides brown up into a nicer color.
  12. Let cool completely before slicing (its still cooking when you pull it out of the oven!), preferably waiting until the next day to let the flavors develop.

It is unlike any loaf of bread in the world Rather, it is coarse and unrefined, composed mainly of whole grains, such as rye, spelt, millet and wheat I was drawn to German breads mainly because of their distinct whole grain composition and complex. Germans eat rye bread for breakfast, with cheese, ham, salami and other cold cuts. Whole Grain Bread (also "Dark Rye Bread") is the German Schwarnzbrot, baked with rye berries or cracked grains. The fact that this bread has whole grains makes it very healthy. Very different from typical loaf of bread.

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