Roggenbrot Rye Bread
Discover the rich, rustic flavors of traditional Roggenbrot Rye Bread with this hearty, homemade recipe. Made with a perfectly balanced blend of rye flour and bread flour, sweetened naturally with molasses, and optionally enhanced with aromatic caraway seeds, this German-inspired bread boasts a slightly tangy, earthy profile. The recipe features a long fermentation for that deep, artisan flavor and encourages the use of steam during baking to achieve a thick, crackly crust. Whether you prefer it sliced thin for sandwiches or served alongside a bowl of hearty soup, this rye bread offers a nourishing, bakery-quality loaf you’ll love making from scratch. Perfect for bread enthusiasts, this easy-to-follow guide will walk you through kneading, shaping, and baking for professional results at home.
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Ingredients
- 300 grams rye flour
- 200 grams bread flour
- 7 grams dry yeast
- 350 milliliters warm water (about 38°C/100°F)
- 2 tablespoons molasses
- 1 teaspoon salt
- 1 teaspoon caraway seeds (optional, for flavor)
- 1 tablespoon cornmeal or flour (for dusting)
Directions
Step 1
In a large mixing bowl, combine the rye flour, bread flour, and salt. Mix well to distribute the ingredients evenly.
Step 2
In a small bowl or measuring cup, dissolve the dry yeast in warm water and stir in the molasses. Let it sit for about 5 minutes until it becomes frothy.
Step 3
Pour the yeast mixture into the flour mixture. If using caraway seeds, add them now. Mix everything together with a wooden spoon or a stand mixer with a dough hook until a sticky dough forms.
Step 4
Turn the dough out onto a floured surface and knead it for about 8-10 minutes (or 4-5 minutes with a stand mixer) until the dough is smooth and slightly elastic. Note that rye dough will always be a bit sticky compared to wheat dough, so avoid adding too much flour.
Step 5
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.
Step 6
Punch down the dough to release any air bubbles, then shape it into a loaf. You can form it into a round boule or an elongated oval, depending on your preference.
Step 7
Dust a baking sheet or proofing basket with cornmeal or flour and place the shaped dough on it. Cover the dough again with a towel and let it rise for another 30-45 minutes, or until it has puffed up.
Step 8
While the dough is rising, preheat your oven to 220°C (425°F). Place a baking stone or an inverted baking sheet in the oven to heat up, and place a pan of water on the lower rack to create steam.
Step 9
Using a sharp knife or razor blade, make a few slashes (about 1/4-inch deep) on the surface of the dough to allow it to expand during baking.
Step 10
Carefully transfer the risen dough onto the hot baking stone or sheet in the oven. Bake the bread for 35-40 minutes, or until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and let it cool completely on a wire rack before slicing. This ensures the interior finishes setting.
Nutrition Facts
| Serving size | 918 grams (918.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1906 |
| Total Fat 8.60g | 11% |
| Saturated Fat 1.20g | 6% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 2391mg | 104% |
| Total Carbohydrate 422.70g | 154% |
| Dietary Fiber 53.40g | 191% |
| Total Sugars 33.20g | |
| Protein 58.60g | 117% |
| Vitamin D 0IU | 0% |
| Calcium 200mg | 15% |
| Iron 19mg | 107% |
| Potassium 2493mg | 53% |
Source of Calories