German Sour Rye Bread Recipe

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 …

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To make the sourdough Sponge. Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for …

Rating: 5/5(7)
Total Time: 15 hrs
Category: Sourdough Breads
Calories: 141 per serving
1. To make the sourdough Sponge.
2. Mix all the ingredients together to make a smooth paste, cover with a tea towel and leave to ferment overnight at room temperature, for between 8 to 12 hours.
3. To make the bread.
4. When you are ready to make the bread, pour the water into the bucket, followed by all of the sourdough sponge and then add the caraway seeds.

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Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, …

Rating: 5/5(61)
Total Time: 53 hrs
Category: Breakfast Bread
Calories: 334 per serving
1. First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
2. After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
3. In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
4. When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.

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BauernbrotGerman Sour Rye Bread. Bauernbrot. from his website All things Bread . Sprinkle some rye flour on top and let sit for 24 to 48 hours. cracks will start to develop on top. Add the water, sugar, salt, yeast. Add the flour and …

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2020-07-10 · Great recipe for German Sourdough Rye Bread (Roggenmischbrot). Maybe on of the most common breads in Germany – this one is heavy, hearty and packed with flavor. Still, a sourdough fed with rye will do better for you in a rye bread recipe and a wheat-fed sourdough in a wheat recipe.

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The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and …

Rating: 3.9/5(29)
Total Time: 25 hrs 40 mins
Category: Rye Bread
Calories: 81 per serving
1. The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
2. The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
3. Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
4. Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.

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Sourdough rye is undoubtedly delicious, especially when paired with smoked or pickled fish, or a creamy butter or cheese. German Rye flour …

Estimated Reading Time: 7 mins

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Authentic-tasting German bread is easier to make than you'd think. Bauernbrot, or farmer's bread, is a hearty rye bread that is the standard loaf in many …

Estimated Reading Time: 4 mins

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Comparing Greenstein's recipe to Norm's, the former is a wetter dough and also has a higher proportion of rye sour to clear flour. Both recipes make outstanding sour rye bread. Interestingly, Greenstein says, if you want a less sour bread, use less rye sour.

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70% Rye Bread with Caraway-based on a recipe by by Emmanuel Hadjiandreou from How to Bake Bread. Starter 125 grams dark rye flour 125 grams water 1 Tbsp mature starter. Final Dough 350 grams dark rye flour 150 grams white bread flour 10 grams sea salt 1 teaspoon caraway seeds 250 grams rye sourdough starter (see step one) 475 grams warm …

Estimated Reading Time: 3 mins

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Place in a greased 9" round pan or ceramic baker, cover, and let rise for 45 to 60 minutes. Preheat the oven to 400°F. When the loaf is almost doubled, slash the top and bake for 25 to …

Rating: 4.5/5(22)
Total Time: 72 hrs
Servings: 1
1. To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Combine the milk, yeast, and flour. The mixture will be thick.
3. Cover with plastic wrap and place in a warm (at least 70°F) place for three days, stirring occasionally.
4. The mixture will thin out slightly., To make the bread: Place all the ingredients into your bread machine bucket in the order recommended by the manufacturer; this recipe is appropriate for 1 1/2-pound to 2-pound machine.

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Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome …

Rating: 5/5(29)
Category: Sourdough Breads
Calories: 175 per serving
1. Combine starter, rye flour, and one cup of the water in a large bowl; stir to blend; if you'd like an extra-sour flavor, cover mixture with plastic wrap and let stand in a warm place 6-24 hours (I let mine go six hours) until bubbly and sour, even boozy, smelling.
2. Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir (in KitchenAid stand mixer on low speed) until dough comes together.
3. Knead 9-10 minutes (in KitchenAid stand mixer on speed #2) until dough is smooth and springy; add more all-purpose flour, a tablespoon or two at a time during the kneading process as necessary to reduce excess stickiness (this particular dough will remain somewhat sticky); cover and let rise about 1 - 1 1/2 hours in a warm place until doubled.
4. Punch down dough and knead a few strokes to release air; shape into a round loaf and place on a baking stone or a greasing baking sheet; cover loaf lightly and allow to rise about 30 minutes until almost doubled.

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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 …

Rating: 5/5(9)
Category: Breakfast, Snack
Cuisine: German
Total Time: 1 hr 20 mins
1. In a bowl mix 260 g of rye flour with 280 ml luke warm water.
2. From the Pre-Dough take 70 g off and add it to your jar with the sourdough. Put that jar back into the fridge.

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Put all ingredients into pan depending on the instructions that came with your bread machine. Some machines put the liquid ingredients in first, some the dry. Use the following settings: Whole Grain, dark crust, 2 lb loaf. Remove bread

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Graubrot (German Rye Bread) It is quite common these days to make a German rye bread, known there as grey bread, or Mischbrot, with both wheat and rye. Mischbrot literally means mixed bread or bread that has been made with a mix of rye and white bread flour. For this recipe I will be mixing freshly ground rye and white-wheat flour.

Estimated Reading Time: 4 mins

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Instructions. Melt honey in warm water and set aside to cool to luke warm. Add bread flour, yeast, and honey-water to a stand mixer bowl. Add rye flour, apple cider vinegar, …

Rating: 4.6/5(23)
Total Time: 1 hr 30 mins
Category: German Bread Recipes
Calories: 2780 per serving
1. Melt honey in warm water and set aside to cool to luke warm.
2. Add bread flour, yeast, and honey-water to a stand mixer bowl.
3. Mix well, cover, and let sit for about 20 min.
4. Add rye flour, apple cider vinegar, vegetable oil, carraway seeds and salt.

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German Rye Bread. After the 24 hour rise, mix in the additional flours, salt, (molasses for dark bread), and water. Put the dough onto a floured surface and knead for a minute or two. It will soft but should not be sticky, (add more flour to make it more manageable if needed). Dust a brotform with flour (or line a bowl with a dusted towel).

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Frequently Asked Questions

What is a good recipe for rye bread?

Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Cover bowl with plastic wrap and let rest for exactly 30 minutes.

What are the ingredients in rye bread?

Rye flour gives the bread a slight acidity, and a proportion of the flour is often fermented separately until it develops a sour aroma and flavour. It is then mixed in with the dough, in order to enhance this characteristic. Typical ingredients include rye flour, water salt, yeast, and sometimes wheat flour, caraway seeds and malt. Rye bread.

What are some german breads?

German Bread Categories. These are breads to which fat and sugar have been added. This gives them a softer, less chewy, texture. This group includes the Hörnchen, Croissant, Cheese-Sticks, etc. These are breads to which additional ingredients, such as sesame seeds, nuts, onions, and raisins, have been added for flavor.

Does rye bread contain yeast?

Bread made from 100% rye flour, popular in the northern half of Europe, is usually leavened with sourdough. Baker's yeast is not useful as a leavening agent for rye bread, as rye does not contain enough gluten.

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