German · Bread

German Rye Bread (Roggenbrot)

Name: German Rye Bread (Roggenbrot)
Cuisine: German
Ingredients: 400g rye flour; 100g wheat flour; 150g rye sourdough starter; 400ml warm water; 12g salt; 1 tbsp caraway seeds

Servings

Ingredients

rye flour400g
wheat flour100g
rye sourdough starter150g
warm water400ml
salt12g
caraway seeds1 tbsp

Original recipe serves about 4.

Method

1
Mix everything to a sticky paste.
2
Rise 2–3 hours until cracks appear.
3
Shape with wet hands into a floured basket and prove 1 hour.
4
Bake at 250°C for 15 minutes, then 200°C for 45 minutes.

House recipe