Roggenmischbrot (German Rye and Wheat Sourdough Bread)
In short: A German mixed rye and wheat sourdough loaf with a deep brown crust and a moist, slightly sour crumb that slices thin. It takes about 1 h 25 min in total and makes 16 servings.
- Prep
- 30 min
- Cook
- 55 min
- Resting
- 14 h
- Total
- 1 h 25 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 110 kcal
Roggenmischbrot is the everyday bread of German tables: a loaf of rye and wheat flour, leavened with sourdough, with a dark crust and a moist, close crumb. It is sliced thin and eaten with butter, cheese, cold cuts or Obatzda at Abendbrot, the cold evening meal. Rye dough is sticky, so wet hands work better than extra flour. The loaf needs hours to cool before cutting, or the crumb turns gummy.
Instructions
- The day before, stir the rye flour, water and starter in a jar. Cover loosely and leave at a warm room temperature, about 24°C (75°F), for 12 to 16 hours, until bubbly and sour-smelling.
- In a large bowl, mix the sourdough with the rye flour, bread flour, water, salt, caraway and yeast using a wet spatula for 3 minutes, until no dry flour remains. The dough will be sticky, like a thick batter. Do not add more flour.
- Cover and let the dough rise for 1 hour.
- Grease a 25 cm (10 inch) loaf pan. With wet hands, shape the dough into a log and set it in the pan. Smooth the top with wet fingers and dust with rye flour. Cover and proof for 45 to 60 minutes, until it rises by a third and shows small cracks.
- Heat the oven to 240°C (465°F) with an empty metal tray on the bottom rack. Put the loaf in and pour the boiling water into the tray to make steam.
- Bake for 10 minutes, then lower the heat to 200°C (400°F) and bake for 40 to 45 minutes, until deep brown and the center reads 96 to 98°C (205 to 208°F).
- Turn the loaf out onto a rack and cool for at least 4 hours before slicing. Wrap it in a cloth and keep it for a day, since the flavor improves.
Tips
- No sourdough starter? Mix 150 g rye flour, 150 ml water, 1/2 tsp yeast and 1 tbsp cider vinegar and leave it for 8 hours. The loaf will taste milder than with real sourdough.
- Resist cutting the loaf while warm. Rye bread continues to set as it cools, and a hot slice is gummy and sticks to the knife.
Questions and answers
What is Roggenmischbrot?
It is a German mixed rye and wheat bread, usually with 50 to 90 percent rye flour. It has a dense, moist crumb and a pleasantly sour flavor from the sourdough.
How long does rye bread keep?
Wrapped in a cloth in a bread box it keeps about 5 days, and the flavor improves after the first day. Slice and freeze it for up to 3 months.
Do I need a sourdough starter?
A starter gives the traditional flavor and better keeping. Without one, use the quick yeast and vinegar substitute in the tips for a milder loaf.
How long does it take to make Roggenmischbrot (German Rye and Wheat Sourdough Bread)?
About 1 h 25 min in total: 30 min of preparation and 55 min of cooking.
How many calories are in Roggenmischbrot (German Rye and Wheat Sourdough Bread)?
About 110 kcal per serving, with 4 g of protein, 23 g of carbohydrates and 1 g of fat. These values are estimates.
Nutrition per serving
| Calories | 110 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 23 g |
| Fat | 1 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 250 mg |
Estimated values, calculated from the ingredients.
