Practical way to Cooking Perfect German Sourdough Rye Bread (Roggenmischbrot)

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German Sourdough Rye Bread (Roggenmischbrot)

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Below are the ingridients that are needed to prepare a remarkably good German Sourdough Rye Bread (Roggenmischbrot):

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

Done with the ingridients? Here are the sequences on producing 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..

The word for spelt in German is "Dinkel," a fun word for a grain that may be a bit easier to digest than regular wheat. Since I am German I miss the german bread a lot. Roggenmischbrot , mixed rye and wheat sour dough bread. A lighter rye and wheat sour dough bread. Usually those heavy close crumbed rye breads do nothing for me, but I certainly like this one.

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