German Rye Bread Recipe

German-rye-bread-recipe

I can say with certainty that I prefer simple white bread, but sometimes it is time  for a change on our table, so for today I tried a German Rye Bread Recipe, from my Grandmother recipe notebook.

Rye bread is a rich source of fiber and contains more protein, iron, phosphorus and potassium than wheat bread. Rye has superior nutritional properties than wheat, however, rye flour contains less gluten than wheat flour, even less than whole grain one.

Rye gluten is less elastic and therefore does not retain any gases in the dough. Rye flour bread obtains, through baking, a flavored brown crust, crispy and slightly more dense, compared to whole wheat bread.

These are the reasons why I chose to combine it with wheat flour, to obtain a fluffy, good looking bread. This German Rye Bread Recipe has a little cumin seeds powder added in order to give it a bavarian touch, which my family find it great. I hope you will enjoy and try the recipe.

 

German Rye Bread Recipe

By January 6, 2015

  • Prep Time : 2h 50 min
  • Cook Time : 50 minutes

Ingredients

Instructions

In a large bowl add together rye flour, wheat flour, salt and cumin powder and mix well.

Mix fresh yeast with sugar until it liquefies, then add a few tablespoons of water and leave for couple of minutes until it forms foam on top.

Add the yeast and water mixture over flour mixture and knead well, then let the dough to rise for about 2-3 hours. At each 60 minutes fold the dough to get the air out - My Grandmother told me that this is the secret for this German Rye Bread Recipe.

 

When the dough is sufficiently leavened turn it upside down on a floured worktop, then form a ball and put into a leavening basket or banneton with smooth face down and let rise for 25 minutes. Preheat the baking stone, or a thick iron cast saucepan in oven at 475 degrees F (240 degrees C).

When the stone is hot (or if you have a thick saucepan stone), overturn bread on stone or saucepan, cut on top using a razor blade and bake for 15 minutes at 475 degrees F (240 degrees C), then lower the temperature to 435 degrees F (210 degrees C) and bake for another 30 minutes.

German rye bread recipe

So enjoy this healthy bread!

German Rye Bread Recipe

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