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

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We hope you got insight from reading it, now let’s go back to german sourdough rye bread (roggenmischbrot) recipe. You can have german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you cook that.

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

The dough will be soft and a. I'm very sorry but this recipe has nearly nothing in common with a german rye bread. For the traditional german bread you need nothing but flour water and salt. Sourdough bread comes in many types, depending on the flour used, and this makes a dense rye loaf. In any case it is made with a sourdough starter, rather than packaged yeast, which uses the yeasts that occur naturally in the atmosphere and on flour.

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