German sourdough rye bread recipe - Sourdough breads

Author: Antonio Davis  

This German rye sourdough bread recipe is started with rye flour and finished with bread flour after an overnight sponge. When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains.

German Sourdough Rye Meal Bread

German Sourdough Rye Meal Bread
This delicious sourdough rye bread can be prepared really quickly - and tastes wonderfully crunchy and hearty. Perfect for beginners.
Provided by: Kathrin
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 1 serving
Number of ingredients: 6
  • 400 grams rye meal
  • 300 grams wheat flour ( or spelt )
  • 15 grams dry sourdough
  • 7 grams dry yeast (1 small cube)
  • 2 teaspoons salt
  • 500 milliliters water (lukewarm )
  • Calories: 152 kcal
  • Carbohydrate: 32 g
  • Protein: 6 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 293 mg
  • Fiber: 6 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Pour 400ml of warm water over the grist and let it stand for 20 minutes. Then mix with flour, yeast, sourdough, salt and the remaining 100ml warm water in a large bowl.
  2. Let the dough knead for a few minutes; it is quite sticky. Cover the bowl with a cloth and let it rest in a warm place for about 20 minutes.
  3. Knead the dough again briefly and place it in one large or two small baking tins, greased or lined with baking paper. Smooth out. Cover again and let rest for at least half an hour. Preheat oven to 200 °C / 392 °F.
  4. Bake bread for about 45 minutes. Remove from the baking pan towards the end and bake again without the pan for a short time.
Notes: Easy Authentic German Rye Bread without Sourdough, 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. Mix well, …

The Last German Bread Recipe You Ever Need

25/04/2020 · This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will master making a beautiful dark rye

Authentic German Sourdough Rye Bread with Wheat

German bread is world famous - especially our GErman rye bread . This sourdough recipe will lead you step by step through the whole process of bread baking -

German Country Style Sourdough Rye Bread With Caraway Seeds

German Country Style Sourdough Rye Bread With Caraway Seeds
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
Provided by: French Tart
Total time: 900 minutes
Cook time: 180 minutes
Prep time: 720 minutes
Yields: 14 servings
Number of ingredients: 11
  • 50 g strong white bread flour
  • 1/2 teaspoon fast-rising active dry yeast
  • 3 tablespoons water
  • 1 tablespoon milk
  • 250 ml tepid water
  • 2 tablespoons caraway seeds
  • 225 g rye flour
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 225 g strong white bread flour
  • 1 1/4 teaspoons fast-rising active dry yeast
  • Calories: 140.7 calories
  • Fat: 0.7 grams
  • Saturated Fat: 0.1 grams
  • Cholesterol: 0.1 milligrams
  • Sodium: 334.4 milligrams
  • Carbohydrate: 30 grams
  • Fiber: 3.4 grams
  • Sugar: 2 grams
  • Protein: 4 grams
How to cook:
  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.
  5. The add in this order: rye flour, salt, sugar and then the white bread flour.
  6. Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
  7. Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
  8. Once the bread has cooked - take it carefully out of the bucket and leave to cool on a wire cooling rack. Remove the paddle if it is still in the bread before slicing.
  9. Serve with soups, hams, cold meats, cheese and pickles or make sandwiches of your choice.
Notes: Wheat bread with rye sourdough with flaxseed, bran, 1)* my recipe for sourdough can be viewed here: Rye sourdough - see point 3; 2)Dough: I diluted 85 g of the leaven from the refrigerator with warm water, …

Sourdough Bauernbrot (German Farmer's Bread)

Sourdough Bauernbrot (German Farmer's Bread)
This easy, flavourful sourdough bauernbrot is made with a mix of bread and rye flour. A dream to shape and perfect for sandwiches!
Provided by: Alexandra Daum
Total time: 770 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: german
Number of ingredients: 5
  • 350 grams water (at room temperature)
  • 100 grams active sourdough starter (100% hydration)
  • 400 grams bread flour
  • 150 grams rye flour
  • 10 grams sea salt
  • Serving Size: 1 g
  • Calories: 197 kcal
  • Carbohydrate: 40 g
  • Protein: 6 g
  • Fat: 1 g
  • Sodium: 390 mg
  • Fiber: 3 g
How to cook:
  1. Day One
  2. Add the water and starter to a mixing bowl and mix until fully combined.
  3. Add the bread flour, rye flour, and salt to the bowl. Mix with a wooden spoon or spatula until a shaggy dough forms.
  4. Cover the dough with a tea towel and set aside for 30 minutes.
  5. Once a half hour has passed, do three rounds of stretches and folds over the course of an hour, one round every 20 minutes. The dough will be sticky but will come together as the folds are completed.
  6. Shape the dough into a boule and sprinkle the top with flour. Place it, seam-side up, in a proving basket (banneton) lined with a tea towel.
  7. Cover the dough and set it aside to rise at room temperature for three hours.
  8. The dough should look slightly puffy but not doubled in size. Cover with a plate and refrigerate for 8 hours or overnight.
  9. Day Two
  10. Preheat the oven to 500°F (260°C). The pot (dutch oven) can be heated with the oven but this is optional (see notes below).
  11. Once the oven is hot, remove the dough from the refrigerator. Carefully tip it out onto a piece of parchment paper and score the top.
  12. Reduce the oven heat to 450°F (230°C).
  13. Carefully remove the pot from the oven if you chose to preheat it. Place the dough into the pot and bake for 20 minutes with the lid on.
  14. Remove the lid and bake for another 15-20 minutes, or until the loaf is golden brown.
  15. Carefully lift the bread out of the pot (use the parchment paper as handles) and cool fully on a wire rack before slicing. Store leftover bread in the same pot you baked it in, or wrapped in a tea towel and stored in the oven.
Notes: Authentic German Bread (Bauernbrot) Recipe, Step 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 …

Recipe for Rye Bread with Sourdough (Roggenbrot)

Recipe for Rye Bread with Sourdough (Roggenbrot)
This German rye sourdough bread recipe is started with rye flour and finished with bread flour after an overnight sponge.
Provided by: Jennifer McGavin
Total time: 1155 minutes
Cook time: 30 minutes
Prep time: 165 minutes
Yields: 11 servings
Cuisine: German
Number of ingredients: 11
  • For the Rye Sponge:
  • 2 1/4 cups/300 grams​ rye flour
  • 1 cup/250 grams water
  • 2 tablespoons/30 grams​ sourdough starter
  • For the Final Dough:
  • 2 3/4 cups/340 grams bread flour
  • 3/4 cup/200 grams water
  • 2 teaspoons/12 grams salt
  • 1 teaspoon/4 grams instant yeast
  • 2 teaspoons/7.5 grams diastatic malt powder (find it at Bobs Red Mill)
  • 1 tablespoon barley malt syrup (or light​ molasses)
  • Calories: 115 kcal
  • Carbohydrate: 18 g
  • Cholesterol: 0 mg
  • Fiber: 2 g
  • Protein: 3 g
  • Saturated Fat: 1 g
  • Sodium: 809 mg
  • Fat: 4 g
  • Serving Size: 11 rolls/2 loaves (11 servings)
  • Unsaturated Fat: 2 g
How to cook:
  1. If you have a sack of whole grain or stone-ground rye flour, sift it through a fine sieve (1 millimeter or 1/32 inch mesh) and use the sieved portion for this dough. Retain the bran and large pieces of cracked rye for the crust. You will need to sift another cup or so, to get 2 1/4 cups of rye flour (300 grams). If you have medium or light rye flour, do not sieve.
  2. Mix the rye flour with a cup (250 grams) of water and about 2 tablespoons of rye starter (30 grams) which can come straight from the refrigerator. Feed the starter, while you are at it, then return to the refrigerator.
  3. When those three ingredients are thoroughly wetted, cover with a lid or plastic and let it ferment at room temperature (about 75 F) for 16 hours. If it is colder than 75 F, you might let it ferment a bit longer.
  4. You will not see any physical change in the wet, sticky dough, but you should smell a strong, sourdough smell.
  5. Use the entire rye sourdough and add the rest of the ingredients. Mix with a stand mixer for about 7 minutes on low with a dough hook.
  6. Turn onto a clean board and knead a few times with your wet hands. The dough is firm but sticky, wetting your hands will keep it from sticking too badly. Form into a ball, place in a bowl and cover with a damp cloth for 30 minutes at room temperature. You may see some rise.For rolls: On a lightly floured board, form dough into 100 gram balls, flatten to rectangles and shape into 4 inch baguettes. Dip the rolls into water and then roll in leftover rye bran or just roll in some white flour for a rustic look (no water). Makes 11 rolls.For bread: Divide dough into two parts and shape into boules (pictorial) or a batard (video).
  7. Let bread or rolls rise for 70 minutes on parchment paper, covered with a damp cloth.
  8. Preheat oven, preferably with baking stone, for 60 minutes at 450 F.
  9. Slash rolls or bread with a lame or razor blade.
  10. Slide the parchment with the rolls onto the baking stone, if you can. Bake with steam (5 minutes of steam) for 25 to 30 minutes (bread 40 to 50 minutes) and turn oven down to 400 F as soon as you put the dough into the oven.
  11. Cool bread on racks for dry crusts and eat or freeze as you like. The rolls make great cocktail breads when cut into thin slices.
Notes: 100% German Rye Bread By Master Baker, Prepare the starter 24 hours ahead.(Part 1 & 2) Weigh all ingredients adding in the starter and beat using the all-in method..Mix all well (roughly 6-7mins or less depending on the quantity)
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