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Before you jump to German Sourdough Rye Bread (Roggenmischbrot) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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As you can see, it’s easy to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to german sourdough rye bread (roggenmischbrot) recipe. To make german sourdough rye bread (roggenmischbrot) you need 16 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to prepare German Sourdough Rye Bread (Roggenmischbrot):
- Prepare *** Rye Sourdough ***
- Prepare 175 g Rye flour
- Use 175 g water (175 ml)
- Provide 18 g rye sourdough starter
- Provide *** Wheat Flour Biga ***
- Provide 175 g white bread flour
- Provide 175 g water (175 ml)
- Prepare 2 pinches dry yeast or 0.2 g fresh yeast
- Use *** Main Dough ***
- Use 175 g rye flour
- You need 60 g spelt flour
- You need 12 g barley malt or molasses (optional)
- Take 12 g salt
- Use *** Optional Mix-in ***
- Get 50 g dry figs (2 large, chopped up)
- Prepare 40 g choppped walnuts
Steps to make 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.
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