German Sourdough Rye Bread (Roggenmischbrot)

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, German Sourdough Rye Bread (Roggenmischbrot). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

German Sourdough Rye Bread (Roggenmischbrot) is one of the most popular of recent trending meals on earth. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. German Sourdough Rye Bread (Roggenmischbrot) is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from German Sourdough Rye Bread (Roggenmischbrot), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare German Sourdough Rye Bread (Roggenmischbrot) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make German Sourdough Rye Bread (Roggenmischbrot) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook German Sourdough Rye Bread (Roggenmischbrot) using 16 ingredients and 14 steps. Here is how you can achieve it.

Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. The bread has a longer shelf life than others, and you can probably eat it for 4-5 days after baking - if it lasts that long before disappearing ;) You will need some rye sourdough starter/mother (see my "how to make rye sourdough starter" recipe if needed) and time to let the bread rise for several hours. It is well worth it. (photos for the final steps coming soon!)

Pre-dough rise time: 16-20 hours
Kneading time: 15-17 minutes
Second rise time: 90 minutes
Shape & final rise: 35 minutes
Bake time: 55 minutes

Ingredients and spices that need to be Make ready to make German Sourdough Rye Bread (Roggenmischbrot):

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

Steps to make to make German Sourdough Rye Bread (Roggenmischbrot)

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.

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So that's going to wrap this up for this special food How to Make Speedy German Sourdough Rye Bread (Roggenmischbrot). Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!