German Sourdough Rye Bread (Roggenmischbrot)
Oleh Felice, Maybe on of the most common breads in Germany - this one is heavy, hearty and packed with flavor. 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 disappearing ;) You will need some rye sourdough starter/mother (see my "how to make rye sourdough starter" recipe if needed) and time to let the bread rise for several hours. It is well worth it. (photos for the final steps coming soon!) Pre-dough rise time: 16-20 hours Kneading time: 15-17 minutes Second rise time: 90 minutes Shape & final rise: 35 minutes Bake time: 55 minutes
Waktu Memasak
n/aPorsi
4 ServingsBookmark
40Langkah Memasak
Langkah 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.
Langkah 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.
Langkah 7
If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
Langkah 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.
Langkah 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)
Langkah 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.
Langkah 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.)
Bahan
-
*** Rye Sourdough ***
175 g Rye flour
175 g water (175 ml)
18 g rye sourdough starter
*** Wheat Flour Biga ***
175 g white bread flour
175 g water (175 ml)
2 pinches dry yeast or 0.2 g fresh yeast
*** Main Dough ***
175 g rye flour
60 g spelt flour
12 g barley malt or molasses (optional)
12 g salt
*** Optional Mix-in ***
50 g dry figs (2 large, chopped up)
40 g choppped walnuts