Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]. Put the sourdough starter on the flour and pour the warm water over it. 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. If you want to make a lot of rye sourdough bread, then try to find or start your own sourdough with rye flour.

Create all people, cooking is indeed something which is quite simple. Besides they are indeed like cooking and have will cooking that is quite, they are also creative in processing each dish so that it becomes dish yummy. But there are those who cannot be able to cook, so they must search and see recipes that are cushy to follow.

Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] Using rye flour creates a denser texture than plain, though using all rye may be too strong for most pallets; a mixture of white flour and rye flour will give a more pleasant bread in both taste and texture. Sourdough rye makes a perfect sandwich bread.. View Recipe this link opens in a new tab "This crusty, chewy, tangy bread can't be beat.

You can cook Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] use 14 ingredients and 15 the steps. Here guides how you make it.

The main ingredient Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] as follows:

You need of For the Sourdough:.
Provide 300 g of rye flour.
Provide 30-50 g of old/stale bread turned into breadcrumbs.
You need 10 g of rye sourdough starter.
You need 260 g of warm water.
Provide of Main dough:.
You need 500 g of warm water.
Provide 22 g of salt.
Provide 150 g of old/stale bread turned into breadcrumbs.
Prepare 700 g of rye flour.
You need 4 g of malt syrup (or molasses or honey).
You need 17 g of fresh yeast (or 5 g dry yeast).
Prepare of Optional Mix-ins:.
You need 2 tsp of caraway seeds.

You'll be shocked at how simple it is to create such a professional loaf at home. This is my favorite rye bread recipe of all time. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). And if you're not into sourdough baking, no problem, I cover the instant yeast version as well.

How to Make Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]

Mix the sourdough ingredients: First mix 300 g rye flour and 30-50 g breadcrumbs from old bread (more will make the bread more chewy and have a nice aroma)..
Put the sourdough starter on the flour and pour the warm water over it. Mix with your hands until no longer floury. Cover and let rise for 12-16 hours at room temp..
After the sourdough part is done, it's time to mix the main dough. First dissolve salt in 500 g warm water..
Put another 150 g of breadcrumbs made from stale/dry bread into a bowl. Pour the salt water over the breadcrumbs, mix and let soak for 1 hour in a warm place..
In another bowl, lightly mix the 700 g rye flour with the malt syrup/molasses and yeast. In a separate large bowl, add the breadcrumb water, then add the flour mix, and then sourdough on top..
Mixing from around the edges, gradual work the liquid into the rye flour. When the liquid is all absorbed and roughly mixed, move to next step..
Next work the dough from the center with your hands, squeezing and bringing together until there's no more flour visible and no more crumbly pieces..
Once the ball of dough comes together, remove to working surface and cut in two. Fold in caraway seeds if you like here..
Pattern 1 - for bread with big beautiful cracks in the surface (the bread on the right side in the main photo - Form the dough into a round ball by folding the edges down and around toward the bottom center. Instead of closing the fold neatly, leave it rough and open..
Put rough fold side down into flour dusted banneton..
Pattern 2 - for a pretty crackled patter like the bread on the left side in the main photo - Form into a smooth ball, then moisten the top and sides by rolling on a moist towel. Roll in rye flour and place top up in a well floured banneton..
Let the dough rise 2-3 hours until fully proofed..
For pattern 1 bread: Gently tip the banneton over and let the dough slide out into your hand (the fold side that was at the bottom of the banneton will be on top). Place the dough fold side up on a baking sheet (the dough on the left side in the photo)..
For pattern 2 bread: Tip the banneton over and let the dough slide into your hand. Flip it back over so the flour covered, cracked surface is on top (the side that was at the top in the banneton will be at the top again)..
Bake for 40 minutes at 260°C/500°F with steam. After first 5 minutes release steam and lower temperature to 250°C/480°F and bake for another 25 minutes. Then lower temperature again to 200°C/400°F and bake another 20 minutes. Check doneness by tapping the bottom of the bread - if it sounds hollow it's finished. If not bake for a few more minutes..

We circle various vegetables, order new perennial fruit and nut trees and begin preparing the soil for the upcoming gardening season. Such a great web site — I've been wanting to try a rye loaf for awhile and a higher hydration loaf. This pure rye sourdough bread recipe by Jane Mason makes the heartiest of loaves, perfect for serving warm with butter or cheese, or dipped into a bowl of hot soup. This loaf, when made with Jane's simple sourdough starter recipe, is a great introduction for beginners looking to experiment with sourdough baking. It's been cold here in New Mexico, like really, really cold.