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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, roggenbrot - all rye sourdough loaf [bakery recipe]. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] is something which I have loved my whole life.

This German rye sourdough bread recipe is started with rye flour and finished with bread flour after Notes on Rye Sourdough Bread. Sourdough in the German definition is thought of mainly as the Because most research is performed to enhance commercial bakeries' quality, the home baker has a. This video will teach you how to make a basic "Sourdough Country Loaf" using a poolish sourdough starter.

To get started with this recipe, we have to first prepare a few ingredients. You can have roggenbrot - all rye sourdough loaf [bakery recipe] using 14 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]:

1. Prepare For the Sourdough:
2. Prepare 300 g rye flour
3. Make ready 30-50 g old/stale bread turned into breadcrumbs
4. Take 10 g rye sourdough starter
5. Prepare 260 g warm water
6. Make ready Main dough:
7. Get 500 g warm water
8. Prepare 22 g salt
9. Take 150 g old/stale bread turned into breadcrumbs
10. Get 700 g rye flour
11. Take 4 g malt syrup (or molasses or honey)
12. Take 17 g fresh yeast (or 5 g dry yeast)
13. Take Optional Mix-ins:
14. Make ready 2 tsp caraway seeds

During my pregnancy with my son Per, I was very health conscious, studying all kinds of parenting books Leafing through my German bread baking books I found a recipe for buckwheat bread, and started experimenting with it. A sourdough culture based on rye flour is easier to maintain, it does not go into a slurry like a wheat flour starter when you forget about it, it is easier to stir because it has almost no gluten and it smells very very nice, a bit like fruit. It is also very forgiving in the amount you feed it. Punch down dough, and shape into loaves.

Instructions to make Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]:

1. Mix the sourdough ingredients: First mix 300 g rye flour and 30-50 g breadcrumbs from old bread (more will make the bread more chewy and have a nice aroma).
2. Put the sourdough starter on the flour and pour the warm water over it. Mix with your hands until no longer floury. Cover and let rise for 12-16 hours at room temp.
3. After the sourdough part is done, it's time to mix the main dough. First dissolve salt in 500 g warm water.
4. Put another 150 g of breadcrumbs made from stale/dry bread into a bowl. Pour the salt water over the breadcrumbs, mix and let soak for 1 hour in a warm place.
5. In another bowl, lightly mix the 700 g rye flour with the malt syrup/molasses and yeast. In a separate large bowl, add the breadcrumb water, then add the flour mix, and then sourdough on top.
6. Mixing from around the edges, gradual work the liquid into the rye flour. When the liquid is all absorbed and roughly mixed, move to next step.
7. Next work the dough from the center with your hands, squeezing and bringing together until there's no more flour visible and no more crumbly pieces.
8. Once the ball of dough comes together, remove to working surface and cut in two. Fold in caraway seeds if you like here.
9. Pattern 1 - for bread with big beautiful cracks in the surface (the bread on the right side in the main photo - Form the dough into a round ball by folding the edges down and around toward the bottom center. Instead of closing the fold neatly, leave it rough and open.
10. Put rough fold side down into flour dusted banneton.
11. Pattern 2 - for a pretty crackled patter like the bread on the left side in the main photo - Form into a smooth ball, then moisten the top and sides by rolling on a moist towel. Roll in rye flour and place top up in a well floured banneton.
12. Let the dough rise 2-3 hours until fully proofed.
13. For pattern 1 bread: Gently tip the banneton over and let the dough slide out into your hand (the fold side that was at the bottom of the banneton will be on top). Place the dough fold side up on a baking sheet (the dough on the left side in the photo).
14. For pattern 2 bread: Tip the banneton over and let the dough slide into your hand. Flip it back over so the flour covered, cracked surface is on top (the side that was at the top in the banneton will be at the top again).
15. Bake for 40 minutes at 260°C/500°F with steam. After first 5 minutes release steam and lower temperature to 250°C/480°F and bake for another 25 minutes. Then lower temperature again to 200°C/400°F and bake another 20 minutes. Check doneness by tapping the bottom of the bread - if it sounds hollow it's finished. If not bake for a few more minutes.

Place on a greased baking sheet or in greased loaf pans. I didn't let this loaf go that long, but pretty close. Great recipe for German Sourdough Rye Bread (Roggenmischbrot). Maybe on of the most common breads in Rye is one of the original grains used with sourdough, so making a sourdough rye loaf is like coming home. Recipe for traditional Danish Rye Bread.

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