German Rye Bread | Roggenbrot
The authentic German rye bread called Roggenbrot has a soft yet hearty texture & whole spices release their aromatic flavors as this delicious bread is baked.
Ingredients
- 1¾ cups medium or dark rye flour
- 2¼ teaspoon instant yeast (one packet)
- 2 tablespoon molasses
- 1¾ cups lukewarm water
- 2 cups all purpose flour
- ⅓ cup whole wheat flour
- ½ teaspoon salt (use table salt or fine sea salt)
- 1½ teaspoon caraway seeds (optional)
- ½ teaspoon coriander seeds (optional)
- ½ teaspoon fennel seeds (optional)
Instructions
- In a large mixing bowl, mix together the rye flour, yeast, molasses, and water until it forms a really wet, loose mixture, and there are no visible pockets of dry flour. Set aside for 20 minutes, to allow the rye flour to absorb some of the liquid.
- Add the all purpose flour, whole wheat flour, salt, and optional seeds to the rye flour mixture and mix the dough in the mixing bowl for a few minutes, until it forms a wet dough, and there are no visible pockets of dry flour.
- On a generously floured work surface, knead the dough for another 5 to 10 minutes, until the dough is a smooth ball. Add a sprinkle of about a teaspoon of all purpose flour or rye flour periodically as you knead the dough, if it is still really sticky.
- Lightly oil a clean mixing bowl with olive oil. Place the kneaded dough ball into the oiled mixing bowl. Cover it with a clean kitchen towel and let rise until it about doubles in size, after about 1 hour.
- On a lightly floured work surface, tip out the dough and shape it into a round or oval shape. Gently spread the top edges of the dough down the sides and underneath, to create tension on the top. All the seams or edges of the dough should be tucked underneath.
- Place the dough on a baking sheet lined with parchment paper or a silicone baking mat. Very lightly dust the top with a little flour, just so the towel doesn’t stick to it. Cover the dough again with a towel and allow to proof for another 1 hour in a warm draft-free spot. The dough is done proofing once it’s puffed up in size (it likely won’t double in size, but it’ll be a little larger).
- Preheat the oven to 400°F. Bake for 30 to 35 minutes, until the loaf has a crispy crust and sounds hollow when tapped on the bottom. Allow the loaf to cool on a cooling rack for at least 30 minutes before slicing. Enjoy!!
Notes
- Rising: When rising dough, I usually place it in the oven (turned off) with the oven light on.
- Scoring: There's no need to cut slashes into the top of the loaf to score it, since we're baking it without steam or a Dutch oven.
- Proofing: To check if your dough is done proofing (after shaping it) you can press your finger into the top of the dough about ½ inch deep. If the indent from your finger slowly springs back to its original shape, it’s done proofing. If the indent springs back right away, proof it for another 10 minutes and check it again.
- Storing: Store your German rye bread in a paper bag or clean kitchen towel at room temperature for up to a few days.
Nutrition
Serving: 1 sliceCalories: 157kcalCarbohydrates: 33gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 102mgPotassium: 166mgFiber: 3gSugar: 3gVitamin A: 2IUVitamin C: 0.1mgCalcium: 20mgIron: 2mg
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