German Rye Bread Recipe

With a sharp knife make several slashes across the top of each loaf.

German rye bread recipe. Buttermilk flour butter yeast. Knead 5 to 10 minutes adding flour as needed. Add to dry mixture. Let sit for between 8 to 12 hours at room temperature.

Cover dough and let rise 1 to 1 1 2 hours or until double. When the dough has risen scrape it out of the bowl and. It s so quick and easy and surprise of surprises it really does taste like german bread. Authentic tasting german bread is easier to make than you d think.

Punch down dough and divide to form two round. Take one tablespoon of mature starter and add it to 50 grams of rye flour and 50 grams of room temperature filtered water. Use a wooden spoon to mix in the remaining rye flour. Beat 3 minutes at.

Beat at low speed until all of the flour is incorporated about 1 minute. Cover and let rest for 15 minutes. If you are looking for a dense whole grain loaf this one is about the closest it comes to tasting like a german bakery bread. Shape into four round loaves about 6 in.

German rye bread recipe made just like oma by oma gerhild fulson make this rye bread recipe in your bread machine if you have one. Great recipe for german sourdough rye bread roggenmischbrot. 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. Bauerbrot was traditionally made from scratch in farm homes and baked in age old wood fired ovens.

Beat at low speed on electric mixer 1 2 minutes scraping bowl. Bauernbrot or farmer s bread is a hearty rye bread that is the standard loaf in many german homes especially in the south. Whisk in rye flour until smooth. Heat and stir molasses butter sugar 2 cups water and 2 tablespoons oil until warm about 110 115 f.

In a large bowl stir together the rye flour 4 cups of all purpose flour salt and sugar. Glass bowl dissolve yeast in 2 cups warm water. Based on peter reinhart s whole grain bread book it uses 100 percent whole grains along with pumpkin sunflower and sesame seeds for a dense moist loaf. Combine the yeast sugar melted butter egg and milk in the bowl of an electric mixer fitted with a dough hook.

Crumble the yeast into a large bowl. Add 75 grams of rye flour and 75 grams of room temperature filtered water to the first build. Directions in a 4 qt. After 24 hours stir well cover and let stand another 24 hours.

In a large bowl combine milk sugar and salt. Divide dough into four portions. Beat on low speed for 1 minute. In large bowl combine all purpose flour salt cocoa yeast and caraway seed.

Directions first make the sourdough starter.