Recipe: Appetizing German Sourdough Rye Bread (Roggenmischbrot)

German Sourdough Rye Bread (Roggenmischbrot). 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.

Mix the ingredients for the wheat flour Biga in a separate bowl. This authentic German rye bread is made with sourdough and has many names: Some call it Mischbrot (mixed bread), some call it Graubrot (grey bread) and others call it Roggenbrot (rye bread), … It is a mix of wheat and rye flour and has a rather malty taste compared to a white bread. Start adding and mixing in the water until a well mixed sticky ball produced. You can cook German Sourdough Rye Bread (Roggenmischbrot) using 16 ingredients and 14 steps. Here is how you cook it.

Ingredients of German Sourdough Rye Bread (Roggenmischbrot)

1. Prepare of *** Rye Sourdough ***.
2. It's 175 g of Rye flour.
3. You need 175 g of water (175 ml).
4. It's 18 g of rye sourdough starter.
5. You need of *** Wheat Flour Biga ***.
6. You need 175 g of white bread flour.
7. It's 175 g of water (175 ml).
8. It's 2 pinches of dry yeast or 0.2 g fresh yeast.
9. You need of *** Main Dough ***.
10. Prepare 175 g of rye flour.
11. Prepare 60 g of spelt flour.
12. Prepare 12 g of barley malt or molasses (optional).
13. Prepare 12 g of salt.
14. It's of *** Optional Mix-in ***.
15. You need 50 g of dry figs (2 large, chopped up).
16. It's 40 g of choppped walnuts.

Rye dough must be stickier than white bread dough or the bread will come out dry and crumbly. Rye bread comes in many shapes and sizes, and this sourdough rye bread is based on the German style "Mischbrot" using part rye and part wheat. 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.

German Sourdough Rye Bread (Roggenmischbrot) instructions

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. Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid stand mixer. Coming from India, it took me sometime to digest this surprising fact because backhome, we rarely have cold meals.

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