Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, german sourdough rye bread (roggenmischbrot). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
German Sourdough Rye Bread (Roggenmischbrot) is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. German Sourdough Rye Bread (Roggenmischbrot) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make German Sourdough Rye Bread (Roggenmischbrot):
- Prepare *** Rye Sourdough ***
- Prepare 175 g Rye flour
- Get 175 g water (175 ml)
- Make ready 18 g rye sourdough starter
- Get *** Wheat Flour Biga ***
- Make ready 175 g white bread flour
- Make ready 175 g water (175 ml)
- Take 2 pinches dry yeast or 0.2 g fresh yeast
- Prepare *** Main Dough ***
- Get 175 g rye flour
- Take 60 g spelt flour
- Make ready 12 g barley malt or molasses (optional)
- Make ready 12 g salt
- Make ready *** Optional Mix-in ***
- Make ready 50 g dry figs (2 large, chopped up)
- Prepare 40 g 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.
So that is going to wrap this up for this exceptional food german sourdough rye bread (roggenmischbrot) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
