German Sourdough Rye Bread (Roggenmischbrot) Recipe by Felice
Cooking Instructions 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. 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. 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. 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. 3 After 20 hours, mix together the 2 pre-doughs. 4 Then mix in the rest of the ingredients for the main dough. 4 Then mix in the rest of the ingredients for the main dough. 5 Remove from bowl and knead on a floured surface. 5 Remove from bowl and knead on a floured surface. 6 Knead for 15-17 minutes until smooth. 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. 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. 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. 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) 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. 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. 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.) 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. 14 Remove and let complete cool on a rack. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls White Chocolate Cupcake with Peanut Butter frosting Tinklee's Taco Bake Cheesy cauliflower and chicken casserole Peach Cobbler Mom's Tuna Macaroni Salad White Chocolate Cupcake with Peanut Butter frosting Tinklee's Taco Bake Cheesy cauliflower and chicken casserole Peach Cobbler Mom's Tuna Macaroni Salad White Chocolate Cupcake with Peanut Butter frosting Tinklee's Chicken Fried Steak Tinklee's Taco Bake FiFi's Yogurt Potato Salad Smoked Salmon Appertizers Quick meatballs Chocolate Cornflakes Mexican Coffee Buns aka Rotiboy Creamed Chicken, Leeks and Potato Corn Salad.. White Chocolate Cupcake with Peanut Butter frosting Tinklee's Chicken Fried Steak Tinklee's Taco Bake FiFi's Yogurt Potato Salad Smoked Salmon Appertizers Quick meatballs Chocolate Cornflakes Mexican Coffee Buns aka Rotiboy Creamed Chicken, Leeks and Potato Corn Salad..