German sourdough rye bread recipe - Sourdough breads

Author: Antonio Davis

Sourdough breads Bread Sourdough Side dish

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 Country Style Sourdough Rye Bread With Caraway Seeds
Sourdough Bauernbrot (German Farmer's Bread)
Recipe for Rye Bread with Sourdough (Roggenbrot)
Can you make sourdough bread with rye flour?
How do you make the best German bread?
What are the ingredients in rye bread?
How long to bake rye bread dough?

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

Ingredients:

Nutrition:

How to cook:

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.
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.
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.
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, …

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country style sourdough rye bread with caraway seeds german sourdough rye meal bread sourdough bauernbrot german farmers bread german sourdough rye bread recipe rye bread with sourdough roggenbrot recipe for rye bread with sourdough roggenbrot german country style sourdough rye bread with caraway seeds

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

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

Ingredients:

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

Nutrition:

How to cook:

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 between 8 to 12 hours.
To make the bread.
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.
The add in this order: rye flour, salt, sugar and then the white bread flour.
Finally sprinkle the dried yeast over the top and fit the bucket into the bread machine/maker.
Set to the rapid wholemeal setting, for a medium sized loaf (750g) with the crust setting of your choice.
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.
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)

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

Ingredients:

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

Nutrition:

How to cook:

Day One
Add the water and starter to a mixing bowl and mix until fully combined.
Add the bread flour, rye flour, and salt to the bowl. Mix with a wooden spoon or spatula until a shaggy dough forms.
Cover the dough with a tea towel and set aside for 30 minutes.
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.
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.
Cover the dough and set it aside to rise at room temperature for three hours.
The dough should look slightly puffy but not doubled in size. Cover with a plate and refrigerate for 8 hours or overnight.
Day Two
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).
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.
Reduce the oven heat to 450°F (230°C).
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.
Remove the lid and bake for another 15-20 minutes, or until the loaf is golden brown.
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)

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

Ingredients:

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)

Nutrition:

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:

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)