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Variety to Cooking Perfect German Sourdough Rye Bread (Roggenmischbrot)

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German Sourdough Rye Bread (Roggenmischbrot)

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

To cook an unforgettable German Sourdough Rye Bread (Roggenmischbrot), here are the materials needed:

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

After preparing the components, next you are ready to make your appetizing German Sourdough Rye Bread (Roggenmischbrot) by following the procedures on this section:

  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..

The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat. Since I am German I miss the german bread a lot. Roggenmischbrot , mixed rye and wheat sour dough bread. A lighter rye and wheat sour dough bread. Usually those heavy close crumbed rye breads do nothing for me, but I certainly like this one.

Recipe : German Sourdough Rye Bread (Roggenmischbrot)

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step by step to make German Sourdough Rye Bread (Roggenmischbrot)

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