This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will master making a beautiful dark rye sourdough bread. It's called Roggen-Sauerteigbrot. It is a 100% rye (Roggen) bread with sourdough (Sauerteig) and an integral part of the German cuisine. Rye is one of the most popular grains used by Germans and also Scandinavians. It is very simple to make, as you only have to mix the ingredients together. No kneading is needed.
We Germans also like to make a Mischbrot or Graubrot. This would be the same process, except that you use 50% whole wheat and 50% whole rye flour. This bread has so much flavour and is best enjoyed with just a little bit of butter.
Recipe:
- 500 grams of whole rye flour (Roggenvollkorn)
- 350 grams of water
- 100 grams of rye sourdough (rye flour and water)
- 10 grams of salt
Flour I am using:
Blog article on different flours in Germany: [ Ссылка ]
Drax Mühle Manitoba flour 14% protein: [ Ссылка ]
For ze Germans - T550 at Rewe 11-12% protein: [ Ссылка ]
Mulino Padano 15% protein: [ Ссылка ]
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Hoodies/T-Shirts:
The bread themed T-Shirts/Hoodies I designed and wear: [ Ссылка ]
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): [ Ссылка ]
Cooling rack: [ Ссылка ]
Dough scraper: [ Ссылка ]
Dutch oven for batards (Challenger Bread Pan): [ Ссылка ]
Dutch oven round (Lodge): [ Ссылка ]
Dutch oven with glas lid (Brovn): [ Ссылка ]
Infrared thermometer: [ Ссылка ]
Loaf pan (30cm length x 12cm width x 9cm height): [ Ссылка ]
Loaf pan with lid (34cm length, 13cm width, 12cm height): [ Ссылка ]
No stick spray (vegetable based): [ Ссылка ]
pH meter to check acidity: [ Ссылка ]
Weck starter jars: [ Ссылка ]
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: [ Ссылка ]
Debaked ep. 2 - Journey to a flour mill: [ Ссылка ]
Discard starter bread: [ Ссылка ]
Fermentation time table: [ Ссылка ]
Make your starter more active: [ Ссылка ]
Recommend sourdough bread recipe: [ Ссылка ]
Sourdough starter: [ Ссылка ]
Chapters:
0:00 Intro
0:25 Dough recipe
3:00 Shaping the dough
4:30 Baking
6:00 The final bread
#germanbread #rye
