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The ingredients needed to make German Sourdough Rye Bread (Roggenmischbrot):
- Take *** Rye Sourdough ***
- Use Rye flour
- Prepare water (175 ml)
- Get rye sourdough starter
- Prepare *** Wheat Flour Biga ***
- Prepare white bread flour
- Prepare water (175 ml)
- Get dry yeast or 0.2 g fresh yeast
- Provide *** Main Dough ***
- Get rye flour
- Use spelt flour
- You need barley malt or molasses (optional)
- Prepare salt
- Get *** Optional Mix-in ***
- Take dry figs (2 large, chopped up)
- Take choppped walnuts
Instructions to make German Sourdough Rye Bread (Roggenmischbrot):
- 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.
The dough will be soft and a. I'm very sorry but this recipe has nearly nothing in common with a german rye bread. For the traditional german bread you need nothing but flour water and salt. Sourdough bread comes in many types, depending on the flour used, and this makes a dense rye loaf. In any case it is made with a sourdough starter, rather than packaged yeast, which uses the yeasts that occur naturally in the atmosphere and on flour.
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