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

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, german sourdough rye bread (roggenmischbrot). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Steps Mix the ingredients for the rye sourdough in a bowl. Mix the ingredients for the wheat flour Biga in a separate bowl. Notes on Rye Sourdough Bread Sourdough in the German definition is thought of mainly as the bacterial component, "Milchsäurebakterien" or Lactobaccillus, and how they affect the bread dough and flavor. The wild yeast component is not studied as much and commercial yeast is added to almost every sourdough to ensure consistent rise.

German Sourdough Rye Bread (Roggenmischbrot) is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. German Sourdough Rye Bread (Roggenmischbrot) is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make German Sourdough Rye Bread (Roggenmischbrot):
  1. Prepare *** Rye Sourdough ***
  2. Make ready 175 g Rye flour
  3. Prepare 175 g water (175 ml)
  4. Take 18 g rye sourdough starter
  5. Get *** Wheat Flour Biga ***
  6. Prepare 175 g white bread flour
  7. Make ready 175 g water (175 ml)
  8. Take 2 pinches dry yeast or 0.2 g fresh yeast
  9. Get *** Main Dough ***
  10. Get 175 g rye flour
  11. Make ready 60 g spelt flour
  12. Make ready 12 g barley malt or molasses (optional)
  13. Prepare 12 g salt
  14. Get *** Optional Mix-in ***
  15. Prepare 50 g dry figs (2 large, chopped up)
  16. Make ready 40 g choppped walnuts

It's a bit lighter than a full-on rye, but packed with wonderful flavor. This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. Start adding and mixing in the water until a well mixed sticky ball produced.

Steps 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.

See more details in the policy page. 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. This is a very delicious and rustic bread - perfect for people who want to reduce their wheat intake or who are gluten sensitive. Roggenmischbrot (German Mixed Rye Bread) Traditionally, Germans have two cold meals and one hot meal !

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