100% Whole Grain German Rye Loaf Bread
100% Whole Grain German Rye Loaf Bread

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, 100% whole grain german rye loaf bread. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

100% Whole Grain German Rye Loaf Bread is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. 100% Whole Grain German Rye Loaf Bread is something which I’ve loved my whole life. They’re fine and they look wonderful.

Our Rye Bread is always sprouted, full of flavor, & nothing but nutritious. Made with sprouted grains to keep it delicious, nutritious, and easy to digest. Each Slice Is Loaded With Wholesome Ingredients For Delicious Layers Of Flavor!

To begin with this recipe, we must first prepare a few ingredients. You can cook 100% whole grain german rye loaf bread using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make 100% Whole Grain German Rye Loaf Bread:
  1. Get Rye Sourdough:
  2. Prepare 255 g whole grain rye flour
  3. Take 255 g warm water
  4. Make ready 25 g rye sourdough starter
  5. Take 2.5 g salt
  6. Take Main Dough:
  7. Take 370 g whole grain rye flour
  8. Get 11 g salt
  9. Make ready 20 g molasses or honey
  10. Get 260 g warm water
  11. Get Optional mix-ins:
  12. Prepare 100 g toasted sunflower seeds, flaxseeds, dried fruits, etc. (or mix)

This time around, I put the "Rye. Rye bread is a traditional Eastern European bread recipe. It's still popular across Russia, Germany and the Baltic states. This was largely due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the wild as well.

Instructions to make 100% Whole Grain German Rye Loaf Bread:
  1. (Day 1) Mix all ingredients for rye sourdough. Cover well and let ferment for 20-24 hours at room temperature. It should become frothy and bubbly.
  2. (Day 2) In a large bowl, measure out the rye flour, salt and molasses/honey for the main dough. Place rye sourdough from day 1 on top and pour over warm water. Mix with your hands or a sturdy wet spatula for about 5 minutes. It's VERY sticky and more like a "paste" than a dough - you won't be able to knead.
  3. When well mixed, add any mix-ins and incorporate evenly into the dough by mixing an additional 2 minutes or so.
  4. My dough looked like this after everything is finished.
  5. Grease a bread loaf pan with butter or oil and dust with flour. Another option is to line with parchment paper.
  6. Put in the dough and gently press into the loaf pan. Even out the top with a scraper or your hands.
  7. Dust top with flour (I used fine ground rye flour).
  8. Let rise at room temperature (24°C/75°F) for 2 hours (it's okay if the temperature is not exactly that). It should rise up to the top of the loaf pan.
  9. While dough is rising, preheat oven to 250C/480F. Put a steam pan at the bottom rack of the oven when preheating for throwing in some boiling water for steam later. Prepare a kettle of boiling water as well.
  10. After the dough had risen, make a crisscross pattern on the top by gently pressing down with the edge of a pastry card or something similar. (about 5 mm or 1/4 inch or so deep).
  11. Total baking time is 70 minutes…. Bake at 250C/480F for 10 minutes with steam. Then remove/release steam and turn temperature down to 200C/400F and bake for another 30 minutes. Remove the bread from its tin and put back in the oven for a final 30 minutes. Removing the bread from the pan lets the sides brown up into a nicer color.
  12. Let cool completely before slicing (its still cooking when you pull it out of the oven!), preferably waiting until the next day to let the flavors develop.

Stir until flour is wet and dough is homogeneous. Using the pincer method, mix in the sourdough starter, salt and yeast. Authentic German Bread (Vollkornbrot) Few things are better than a freshly baked loaf of bread slathered down with butter and some good jam. A dense yet moist bread that will make you feel like you're eating in a German country house! It has a deep flavor with a bit of sweetness and bit of sourness from the sourdough.

So that is going to wrap it up for this exceptional food 100% whole grain german rye loaf bread recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!