Fast Guide to Serving Appetizing German Sourdough Rye Bread (Roggenmischbrot)

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We hope you got benefit from reading it, now let's go back to german sourdough rye bread (roggenmischbrot) recipe. To make german sourdough rye bread (roggenmischbrot) you only need 16 ingredients and 14 steps. Here is how you cook it.

To make an unforgettable German Sourdough Rye Bread (Roggenmischbrot), here are the components required:

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

After preparing the ingridients, now you are good to prepare your tasty German Sourdough Rye Bread (Roggenmischbrot) by following the guidances below:

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..

Usually those heavy close crumbed rye breads do nothing for me, but I certainly like this one. This was my first sourdough rye bread, so it was a real treat. It's marvelous toasted & buttered & topped w/ swiss cheese! In Germany bread is traditionally served for breakfast (often replaced by rolls) and in the evening as (open) sandwiches, but Most German breads are made with sourdough. Most breads contain both wheat and rye flour (hence Mischbrot, mixed bread), and often also wholemeal.

Recipe : German Sourdough Rye Bread (Roggenmischbrot)

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