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

Before you jump to 100% Whole Grain German Rye Loaf Bread recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Also Healthy.

Many folks do not realize that the foods you decide on can either help you to be healthy or can adversely effect your health. Its also wise to comprehend that there are foods that you will need to avoid at all costs and that would be most food you find at the fast food chain restaurants. These types of foods are packed with bad fat and also have very little nutritional value. In this post we’re going to be going over foods that you should be eating that can help you remain in good health.

Also when it comes to having a dessert after your meals you should think of having various citrus fruits. Citrus fruits also provide you with vitamin C, as well as other vitamins as well as minerals that can help keep you healthy. One thing you might want to try for one of your desserts is actually to mix coconut with orange sections and top the combination off with a teaspoon of honey.

If you determine that your overall health is important to you, you should take these recommendations to heart. Also if you cut out all the processed foods that you really should not be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to 100% whole grain german rye loaf bread recipe. To make 100% whole grain german rye loaf bread you need 12 ingredients and 12 steps. Here is how you cook it.

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

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