Recipe: Tasty German Sourdough Rye Bread (Roggenmischbrot)

German Sourdough Rye Bread (Roggenmischbrot). Hallo, Leute! (Hello, people!) This recipe had several firsts for me: I weighed ingredients in grams, I used a temperature probe to see if the bread was. German rye bread is delicious and very healthy for your body (think bone density, magnesium etc.) and great for weight loss. This recipe will explain step by step how to first make a sourdough and then bake the bread.

Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. But with the Rye bread without sourdough we had already the right starting point to step into the world of sticky rye dough - practising this bread before It is a classical german "Roggenmischbrot" (literally mixed rye bread), with a slight sour and hearty flavour. This German rye sourdough bread recipe is started with rye flour and finished with bread flour after an overnight sponge. You can cook German Sourdough Rye Bread (Roggenmischbrot) using 16 ingredients and 14 steps. Here is how you cook that.

Ingredients of German Sourdough Rye Bread (Roggenmischbrot)

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

Rye breads are very popular in Germany and many different recipes abound. Rye breads are moist and sweet, perfect both with salty salmon roe and fruit jams. Whenever I have excess sourdough rye bread, I cut it up into small bites and toast The traditional all-rye breads can be quite time consuming taking several days to put together (like Swedish and German breads). Since I am German I miss the german bread a lot.

German Sourdough Rye Bread (Roggenmischbrot) instructions

Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours..
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..
After 20 hours, mix together the 2 pre-doughs..
Then mix in the rest of the ingredients for the main dough..
Remove from bowl and knead on a floured surface..
Knead for 15-17 minutes until smooth..
If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute..
Form into a ball, return to a large bowl and let rise for 90 minutes..
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..
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).
After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places..
Put in center rack and pour in some boiling water into the pan so it steams up..
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.).
Remove and let complete cool on a rack..

Crumble the yeast into a large bowl. I am not sure if I can taste the beetroot, perhaps it sweetened the loaf a bit, it definitely was only slightly sour loaf. Mix the rye flour and water in a large bowl. Add the rye flour and water to the frothy starter. Easy sourdough rye made in a bread machine.