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German Sourdough Rye Bread (roggenmischbrot) Recipe

German Sourdough Rye Bread (Roggenmischbrot) Recipe
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Category : Bread
Serving : 4
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Prepare the ingredients before making German Sourdough Rye Bread (Roggenmischbrot) in your home. Then, follow these steps below to serve German Sourdough Rye Bread (Roggenmischbrot) for your family or friends.

Ingredients: German Sourdough Rye Bread (Roggenmischbrot)

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

How to Make German Sourdough Rye Bread (Roggenmischbrot)

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make German Sourdough Rye Bread (Roggenmischbrot) in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • After 20 hours, mix together the 2 pre-doughs.
  • Step 4
  • Then mix in the rest of the ingredients for the main dough.
  • Step 5
  • Remove from bowl and knead on a floured surface.
  • Step 6
  • Knead for 15-17 minutes until smooth.
  • Step 7
  • If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
  • Step 8
  • Form into a ball, return to a large bowl and let rise for 90 minutes.
  • Step 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.
  • Step 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)
  • Step 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.
  • Step 12
  • Put in center rack and pour in some boiling water into the pan so it steams up.
  • Step 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.)
  • Step 14
  • Remove and let complete cool on a rack.
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