German Sourdough Rye Bread (Roggenmischbrot). Great recipe for German Sourdough Rye Bread (Roggenmischbrot). Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. 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.

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German Sourdough Rye Bread (Roggenmischbrot) Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day.

You can make German Sourdough Rye Bread (Roggenmischbrot) use 16 ingredients and 14 the steps. Here guides how you make it.

The main ingredient German Sourdough Rye Bread (Roggenmischbrot) as follows:

Prepare of *** Rye Sourdough ***.
Provide 175 g of Rye flour.
Provide 175 g of water (175 ml).
Prepare 18 g of rye sourdough starter.
Prepare of *** Wheat Flour Biga ***.
Provide 175 g of white bread flour.
Prepare 175 g of water (175 ml).
Prepare 2 pinches of dry yeast or 0.2 g fresh yeast.
You need of *** Main Dough ***.
Prepare 175 g of rye flour.
Prepare 60 g of spelt flour.
You need 12 g of barley malt or molasses (optional).
Prepare 12 g of salt.
Prepare of *** Optional Mix-in ***.
Provide 50 g of dry figs (2 large, chopped up).
Provide 40 g of choppped walnuts.

Start adding and mixing in the water until a well mixed sticky ball produced. Rye dough must be stickier than white bread dough or the bread will come out dry and crumbly. 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.

Instructions German Sourdough Rye Bread (Roggenmischbrot)

Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours..
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..
After 20 hours, mix together the 2 pre-doughs..
Then mix in the rest of the ingredients for the main dough..
Remove from bowl and knead on a floured surface..
Knead for 15-17 minutes until smooth..
If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute..
Form into a ball, return to a large bowl and let rise for 90 minutes..
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..
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).
After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places..
Put in center rack and pour in some boiling water into the pan so it steams up..
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.).
Remove and let complete cool on a rack..

The video will show every step and lead you to a successful authentic German rye bread. Sourdough breads do not go stale as fast as non-soured breads, and some people think that they are better for the digestion. Particularly rye flour benefits from a low pH which inhibits enzymes that tend to make the bread gummy. To make German bread at home, you will want to try your hand with a sourdough starter. Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor.