Recipe of Super Quick Homemade German Sourdough Rye Bread (Roggenmischbrot)

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, german sourdough rye bread (roggenmischbrot). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

German Sourdough Rye Bread (Roggenmischbrot) is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. German Sourdough Rye Bread (Roggenmischbrot) is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you can achieve that.

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

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

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