Recipe: Appetizing Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]

Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]. Put the sourdough starter on the flour and pour the warm water over it. Still, a sourdough fed with rye will do better for you in a rye bread recipe and a wheat-fed sourdough in a wheat recipe. If you want to make a lot of rye sourdough bread, then try to find or start your own sourdough with rye flour.

Put the sourdough starter on the flour and pour the warm water over it. Mix with your hands until no longer floury. Use a wooden spoon to mix in the remaining rye flour. You can cook Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] using 14 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]

1. You need of For the Sourdough:.
2. You need 300 g of rye flour.
3. Prepare 30-50 g of old/stale bread turned into breadcrumbs.
4. It's 10 g of rye sourdough starter.
5. Prepare 260 g of warm water.
6. It's of Main dough:.
7. It's 500 g of warm water.
8. Prepare 22 g of salt.
9. It's 150 g of old/stale bread turned into breadcrumbs.
10. You need 700 g of rye flour.
11. You need 4 g of malt syrup (or molasses or honey).
12. You need 17 g of fresh yeast (or 5 g dry yeast).
13. Prepare of Optional Mix-ins:.
14. You need 2 tsp of caraway seeds.

Add white flour by stirring until the dough is stiff enough to knead. If the dough sticks to your hands or the board add more flour. How to make rye sourdough bread that holds its shape. It can be done, but I wanted this to be a hybrid loaf, that would hold it's shape for you, and still achieve a nice rise.

Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] instructions

1. Mix the sourdough ingredients: First mix 300 g rye flour and 30-50 g breadcrumbs from old bread (more will make the bread more chewy and have a nice aroma)..
2. Put the sourdough starter on the flour and pour the warm water over it. Mix with your hands until no longer floury. Cover and let rise for 12-16 hours at room temp..
3. After the sourdough part is done, it's time to mix the main dough. First dissolve salt in 500 g warm water..
4. Put another 150 g of breadcrumbs made from stale/dry bread into a bowl. Pour the salt water over the breadcrumbs, mix and let soak for 1 hour in a warm place..
5. In another bowl, lightly mix the 700 g rye flour with the malt syrup/molasses and yeast. In a separate large bowl, add the breadcrumb water, then add the flour mix, and then sourdough on top..
6. Mixing from around the edges, gradual work the liquid into the rye flour. When the liquid is all absorbed and roughly mixed, move to next step..
7. Next work the dough from the center with your hands, squeezing and bringing together until there's no more flour visible and no more crumbly pieces..
8. Once the ball of dough comes together, remove to working surface and cut in two. Fold in caraway seeds if you like here..
9. Pattern 1 - for bread with big beautiful cracks in the surface (the bread on the right side in the main photo - Form the dough into a round ball by folding the edges down and around toward the bottom center. Instead of closing the fold neatly, leave it rough and open..
10. Put rough fold side down into flour dusted banneton..
11. Pattern 2 - for a pretty crackled patter like the bread on the left side in the main photo - Form into a smooth ball, then moisten the top and sides by rolling on a moist towel. Roll in rye flour and place top up in a well floured banneton..
12. Let the dough rise 2-3 hours until fully proofed..
13. For pattern 1 bread: Gently tip the banneton over and let the dough slide out into your hand (the fold side that was at the bottom of the banneton will be on top). Place the dough fold side up on a baking sheet (the dough on the left side in the photo)..
14. For pattern 2 bread: Tip the banneton over and let the dough slide into your hand. Flip it back over so the flour covered, cracked surface is on top (the side that was at the top in the banneton will be at the top again)..
15. Bake for 40 minutes at 260°C/500°F with steam. After first 5 minutes release steam and lower temperature to 250°C/480°F and bake for another 25 minutes. Then lower temperature again to 200°C/400°F and bake another 20 minutes. Check doneness by tapping the bottom of the bread - if it sounds hollow it's finished. If not bake for a few more minutes..

Pain au levain is the classic sourdough loaf found in any European-style artisan bakery and plastered all over your IG feed. With the help of Kristen Dennis, a sourdough expert and popular Instagram baker, I've outlined the process for a simple, medium-hydration dough based on some of her methods. Build the Levain: A levain will be used to leaven your bread. Rye bread often contains a certain percentage of wheat flour, that's why we call it "Mischbrot" which means "Mixed Bread". However, sometimes, people want a pure rye bread and this is the recipe you need for that.

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