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Recipe for Delicious German Sourdough Rye Bread (Roggenmischbrot)

Hiii buddy this time we will write Recipe: Yummy German Sourdough Rye Bread (Roggenmischbrot) easy to follow.

For mom who now are want to try make delicious foods that are no difficult, please mama can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also simple apply it, especially for siblings who are still beginners.

See also: best bread pudding recipe.

You can make German Sourdough Rye Bread (Roggenmischbrot) use 16 ingredients that are easy to get:

Seasoning German Sourdough Rye Bread (Roggenmischbrot) namely:

  1. Provide *** Rye Sourdough ***.
  2. Take Rye flour.
  3. You need water (175 ml).
  4. You need rye sourdough starter.
  5. Prepare *** Wheat Flour Biga ***.
  6. Take white bread flour.
  7. You need water (175 ml).
  8. Take dry yeast or 0.2 g fresh yeast.
  9. Prepare *** Main Dough ***.
  10. Take rye flour.
  11. Provide spelt flour.
  12. Take barley malt or molasses (optional).
  13. Provide salt.
  14. Prepare *** Optional Mix-in ***.
  15. You need dry figs (2 large, chopped up).
  16. You need choppped walnuts.

Create all people, cooking is indeed work which is quite simple. Apart from being hobbies cooking and having talent to cook quite well, they are also clever in mixing each dish so that it becomes dish that is delicious. But there are those who can’t be skilled cook, so they have to ask and look at easy recipes to follow.

Steps create German Sourdough Rye Bread (Roggenmischbrot)

After all the ingredients are ready, here are 14 how-to guides how to make them.

  1. Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours..
  2. 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..
  3. After 20 hours, mix together the 2 pre-doughs..
  4. Then mix in the rest of the ingredients for the main dough..
  5. Remove from bowl and knead on a floured surface..
  6. Knead for 15-17 minutes until smooth..
  7. If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute..
  8. Form into a ball, return to a large bowl and let rise for 90 minutes..
  9. 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..
  10. 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).
  11. After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places..
  12. Put in center rack and pour in some boiling water into the pan so it steams up..
  13. 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.).
  14. Remove and let complete cool on a rack..

While cooking many get failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be selected clean. For more details, please see tips cook German Sourdough Rye Bread (Roggenmischbrot) so that get maximum results.

Tips

Action in the kitchen that is often done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces artificial results that are home, what are those?

  1. Determination ingredients *** Rye Sourdough ***, Rye flour, water (175 ml), rye sourdough starter, *** Wheat Flour Biga ***, white bread flour, water (175 ml), dry yeast or 0.2 g fresh yeast, *** Main Dough ***, rye flour, spelt flour, barley malt or molasses (optional), salt, *** Optional Mix-in ***, dry figs (2 large, chopped up), choppped walnuts, will affect the cooking results. Determination as many as 16 fresh ingredients will be very good because the reserves nutrition is still very good.
  2. Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
  3. How to make German Sourdough Rye Bread (Roggenmischbrot), includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours.. Then, 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 that, After 20 hours, mix together the 2 pre-doughs.. After that, Then mix in the rest of the ingredients for the main dough.. Remember, Remove from bowl and knead on a floured surface.. Then, Knead for 15-17 minutes until smooth.. After that, If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.. Remember, Form into a ball, return to a large bowl and let rise for 90 minutes.. Remember, 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..
    After that, 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). Then, After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.. Then, Put in center rack and pour in some boiling water into the pan so it steams up.. Dont forget, 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.). After that, Remove and let complete cool on a rack.. Next, This recipe consists of 14 steps. This is done in order to produce artificial which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make German Sourdough Rye Bread (Roggenmischbrot) correctly. Good luck … !!!

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