Another great         Kitchen Project             Recipes from a German Grandma             German Recipe index         German OnlineShop


Our German Cookbook with Heritage stories

Join our free German Goodies Newsletter we share recipes and stories of our background


we keep your email and name private

Listen to German Music
Listen to the Chicken Dance, and download it
CD's recomendations and links

Do you have a German Name?
Also what your German name means

Do you want to learn to speak a little German?
Learn one word a day.
Explore your German Heritage
Find out if your relatives came over through Ellis Island and more good links

List of German Bread Recipes     
Find the recipe you are looking for here
German Bread Making Supplies
flours, equipment and books


Germans like to start the day with a substantial breakfast containing variety. Apart from filter coffee, boiled egg, jam, cheese and slices of smoked sausage, a choice of bread and fresh bread rolls are laid out on the family breakfast table. As working life begins at 8 o'clock in the morning, work in the bakeries are only acceptable if baked the same day.. Most bakeries offer their customers fresh rolls twice a day. In many areas bakeries still deliver bread rolls to the front door before 7 o'clock. Bread is also an essential part of the evening meal in Germany, when it is eaten with sliced smoked sausage or cheese.

This recipe is for the preparation of a sour-dough starter which is required when rye flour is used.

printer friendly

Sour Dough (Sauerteig)

1/2 pt. warm water
7 oz. plain wheat flour
2 teaspoons sugar
1 tablespoon dried yeast

Mix the ingredients and leave to ferment in a open bowl for 5 days, Stir daily. The starter is then ready for use. For further use it can be kept covered in the refrigerator or alternatively 1 3/4 oz. of the uncooked sour-dough bread mixture can be kept for the next loaf.

Rye Bread (Roggenbrot)

3 lb 10 oz. wholemeal rye flour
10 tablespoons sour-dough starter (see above)
2 pt. lukewarm water
1/4 pt. oil
1 1/4 oz salt
1/2 oz fresh yeast
1 tsp. sugar
1/2 caraway seeds
1st day, late afternoon:Mix 1 lb 10 oz. flour with the sour dough starter and 1 3/4 pt.water. Leave overnight in an open bowl in a warm place.

2nd day, in the morning Dissolve yeast and sugar in 4 tablespoons lukewarm water.

Leave to rise for 30 minutes. Mix the rest of the flour with the salt. Add risen yeast, flour, caraway seeds and oil to the started dough.

Beat well until dough comes away from the bowl. Knead for 10 minutes.

Add a little more flour if dough is too wet. Cover with a cloth and leave to rise in a warm place for 3-4 hours.

Form into loaves and put into greased bread tins. Leave covered with a cloth in a warm place for 2-4 hrs.

Place in pre-heated oven, (425 degrees F) oven and bake for 20 minutes. Brush with water . Reduce heat to (375) degrees and bake for 60 minutes. Brush with water again. Return to the oven for another 5 minutes.



More Recipes and Links


Soft Baked Pretzels

Do you have a question or comment on this recipe?

Didn't find the recipe that you were looking for? Search for it through google.


Back to top

E-Mail The Webmaster
© 1998- to present The Kitchen Project 

Last updated May 3, 2009