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Before you jump to 100% Whole Grain German Rye Loaf Bread recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Choosing to eat healthily offers many benefits and is becoming a more popular way of life. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can place a drain on the economy. No matter where you look, people are encouraging you to live a healthier way of living but but then, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. It is likely that lots of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, though, merely making a few modest changes can positively impact everyday eating habits.
These types of changes are possible with all types of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil is a monounsaturated fat which can help to lower bad cholesterol. It also has vitamin E which is great for your skin, among other things. Although you may already consume lots of fruits and vegetables, you may want to consider how fresh they are. Organic foods are a superb option and will reduce any possible exposure to deadly pesticides. If you can find a good local supplier of fresh fruit and veggies, you can also eat foods that have not lost their nutrients as a result of storage or not being harvested at the right time.
Obviously, it’s not at all difficult to begin incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to 100% whole grain german rye loaf bread recipe. To make 100% whole grain german rye loaf bread you only need 12 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook 100% Whole Grain German Rye Loaf Bread:
- Provide Rye Sourdough:
- Take whole grain rye flour
- Use warm water
- Get rye sourdough starter
- Prepare salt
- Take Main Dough:
- Get whole grain rye flour
- Provide salt
- Use molasses or honey
- Get warm water
- Get Optional mix-ins:
- Get toasted sunflower seeds, flaxseeds, dried fruits, etc. (or mix)
Steps to make 100% Whole Grain German Rye Loaf Bread:
- (Day 1) Mix all ingredients for rye sourdough. Cover well and let ferment for 20-24 hours at room temperature. It should become frothy and bubbly.
- (Day 2) In a large bowl, measure out the rye flour, salt and molasses/honey for the main dough. Place rye sourdough from day 1 on top and pour over warm water. Mix with your hands or a sturdy wet spatula for about 5 minutes. It's VERY sticky and more like a "paste" than a dough - you won't be able to knead.
- When well mixed, add any mix-ins and incorporate evenly into the dough by mixing an additional 2 minutes or so.
- My dough looked like this after everything is finished.
- Grease a bread loaf pan with butter or oil and dust with flour. Another option is to line with parchment paper.
- Put in the dough and gently press into the loaf pan. Even out the top with a scraper or your hands.
- Dust top with flour (I used fine ground rye flour).
- Let rise at room temperature (24°C/75°F) for 2 hours (it's okay if the temperature is not exactly that). It should rise up to the top of the loaf pan.
- While dough is rising, preheat oven to 250C/480F. Put a steam pan at the bottom rack of the oven when preheating for throwing in some boiling water for steam later. Prepare a kettle of boiling water as well.
- After the dough had risen, make a crisscross pattern on the top by gently pressing down with the edge of a pastry card or something similar. (about 5 mm or 1/4 inch or so deep).
- Total baking time is 70 minutes…. - Bake at 250C/480F for 10 minutes with steam. Then remove/release steam and turn temperature down to 200C/400F and bake for another 30 minutes. Remove the bread from its tin and put back in the oven for a final 30 minutes. Removing the bread from the pan lets the sides brown up into a nicer color.
- Let cool completely before slicing (its still cooking when you pull it out of the oven!), preferably waiting until the next day to let the flavors develop.
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