How to Make Award-winning German Sourdough Rye Bread (Roggenmischbrot)

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Before you jump to German Sourdough Rye Bread (Roggenmischbrot) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty easy to live green, after all. A lot of it really is merely utilizing common sense.

We hope you got insight from reading it, now let's go back to german sourdough rye bread (roggenmischbrot) recipe. To make german sourdough rye bread (roggenmischbrot) you only need 16 ingredients and 14 steps. Here is how you do that.

The ingredients needed to prepare German Sourdough Rye Bread (Roggenmischbrot):

1. Take of *** Rye Sourdough ***.
2. Take 175 g of Rye flour.
3. You need 175 g of water (175 ml).
4. You need 18 g of rye sourdough starter.
5. Take of *** Wheat Flour Biga ***.
6. You need 175 g of white bread flour.
7. Prepare 175 g of water (175 ml).
8. Use 2 pinches of dry yeast or 0.2 g fresh yeast.
9. Take of *** Main Dough ***.
10. Take 175 g of rye flour.
11. Get 60 g of spelt flour.
12. Provide 12 g of barley malt or molasses (optional).
13. Provide 12 g of salt.
14. Get of *** Optional Mix-in ***.
15. Provide 50 g of dry figs (2 large, chopped up).
16. Prepare 40 g of choppped walnuts.

Instructions to make German Sourdough Rye Bread (Roggenmischbrot):

1. Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours..
2. Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough..
3. After 20 hours, mix together the 2 pre-doughs..
4. Then mix in the rest of the ingredients for the main dough..
5. Remove from bowl and knead on a floured surface..
6. Knead for 15-17 minutes until smooth..
7. If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute..
8. Form into a ball, return to a large bowl and let rise for 90 minutes..
9. Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes..
10. While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this).
11. After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places..
12. Put in center rack and pour in some boiling water into the pan so it steams up..
13. Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.).
14. Remove and let complete cool on a rack..

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