Step-by-Step Guide to Prepare Homemade German Sourdough Rye Bread (Roggenmischbrot)

Hello everybody, welcome to our recipe page, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect German Sourdough Rye Bread (Roggenmischbrot) recipe here. We also have wide variety of recipes to try.

Before you jump to German Sourdough Rye Bread (Roggenmischbrot) recipe, you may want to read this short interesting healthy tips about Treats that give You Power.

Eating healthy foods makes all the difference in how we feel. We are likely to feel way less gross after we increase our daily allowance of nutritious foods and decrease our consumption of processed foods. A piece of pizza does not cause you to feel as healthy as ingesting a fresh green salad. Deciding on healthier food choices can be tough when it is snack time. You can spend hours at the supermarket searching for the right snack foods to make you feel healthy. There's nothing like one of these healthy foods if you want an energy-boosting treat.

When searching for a convenient healthy snack, make sure you remember about yogurt. Often people decide to eat yogurt over a balanced lunch which is not the best idea. As a snack, however, yogurt is one of the greatest things you can reach for. Along with calcium, it's a good supply of protein and vitamin B. Yogurt is frequently eaten to help manage the digestive system because it is so easily digestible by the majority of people. Fast hint: pick unsweetened yogurt and include walnuts or flaxseeds. It's an excellent approach to delight in a flavorful snack without too much sugar.

You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let's go back to german sourdough rye bread (roggenmischbrot) recipe. To make german sourdough rye bread (roggenmischbrot) you only need 16 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook German Sourdough Rye Bread (Roggenmischbrot):

1. Take of *** Rye Sourdough ***.
2. Get 175 g of Rye flour.
3. Use 175 g of water (175 ml).
4. Get 18 g of rye sourdough starter.
5. You need of *** Wheat Flour Biga ***.
6. You need 175 g of white bread flour.
7. You need 175 g of water (175 ml).
8. Provide 2 pinches of dry yeast or 0.2 g fresh yeast.
9. You need of *** Main Dough ***.
10. Use 175 g of rye flour.
11. Provide 60 g of spelt flour.
12. Prepare 12 g of barley malt or molasses (optional).
13. Take 12 g of salt.
14. Get of *** Optional Mix-in ***.
15. Get 50 g of dry figs (2 large, chopped up).
16. Prepare 40 g of choppped walnuts.

Instructions to make German Sourdough Rye Bread (Roggenmischbrot):

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..

Usually those heavy close crumbed rye breads do nothing for me, but I certainly like this one. This was my first sourdough rye bread, so it was a real treat. It's marvelous toasted & buttered & topped w/ swiss cheese! In Germany bread is traditionally served for breakfast (often replaced by rolls) and in the evening as (open) sandwiches, but Most German breads are made with sourdough. Most breads contain both wheat and rye flour (hence Mischbrot, mixed bread), and often also wholemeal.

If you find this German Sourdough Rye Bread (Roggenmischbrot) recipe helpful please share it to your friends or family, thank you and good luck.