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

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, german sourdough rye bread (roggenmischbrot). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

German Sourdough Rye Bread (Roggenmischbrot) is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. German Sourdough Rye Bread (Roggenmischbrot) is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you cook it.

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

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