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Home Dish German Sourdough Rye Bread (Roggenmischbrot)

German Sourdough Rye Bread (Roggenmischbrot)

Name: How to cook German Sourdough Rye Bread (Roggenmischbrot) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Felice

German Sourdough Rye Bread (Roggenmischbrot)

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!)

Ingredient

Food ration :

4 servings

175 g

Rye flour

175 g

water (175 ml)

18 g

rye sourdough starter

175 g

white bread flour

2 pinches

dry yeast or 0.2 g fresh yeast

175 g

rye flour

60 g

spelt flour

12 g

barley malt or molasses (optional)

12 g

salt

50 g

dry figs (2 large, chopped up)

40 g

choppped walnuts

Cooking instructions

* 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.)