Our German Recipe Cookbook

Another great      Kitchen Project  

 

 
First Name:
Primary Email:

we keep your email and name private

More German Recipes 


Bauernbrot
German Sour Rye Bread

Sour Rye Bread

This is a nice easy to make Rye Bread that is adapted by my Friend Bob Packer
from his website All things Bread .

Imported German bread for sale   |   German Bread Making Supplies   |   

Ingredients:                               Makes 2 -3 loaves
2 cups Dark Rye Flour
1-1/2 cups water

Final Dough

2 1/2 cups water
7 cups white bread flour
2 teaspoons salt
1 teaspoon sugar
1 tablespoon (1 package) yeast
2 tablespoons caraway seeds
a few more for sprinkling on top

optional
2 teaspoons poppy seeds
glaze
1 egg
2 tablespoons water

printer friendly           Metric Conversion Chart

 

 

Add the dark rye flour and water together
Sprinkle some rye flour on top and let sit for 24 to 48 hours.
cracks will start to develop on top.

Mix Together the Final Dough

Add the water, sugar, salt, yeast.

Add the flour and mix in. Add the caraway seeds and mix thoroughly for about 5 minutes.

You cand of course use an electric mixer and use a low speed. The dough will just barely keep together. The dough needs to keep fairly loose.

 

Here is a look at the texture of the dough, It is fairly wet, just enough to hold shape.

Here is a closer look at the dough's texture

Cover and let raise for about 60 minutes,


After the dough has doubled in size, divide the dough into 2 or 3 loaves.

Divide the dough into 2 or 3 loaves,
and place on greased baking sheets.
Let raise in a warm place about 80 degrees.
I heat the oven slightly, turn off and put a bowl of water
in the oven to create a moist environment. I do leave the oven door cracked open
you don't want too hot an environment.

 

You can see the dough has doubled and taken over most of the pan. It is ready for the oven

Sprinkle with poppy Seeds and caraway seeds

Pre - heat oven to400 - 450 degrees F, depending on how
reliable your oven thermometer is.
Mine seems a little cool so I heat it to 450 F.
I leave the bowl of water in the oven.
This helps to give a crispier crust.

Optional:
To acheive a glossy crust
After they bake them for 15 minutes and then
Take them out and brush with a solution of a beaten egg
with 2 tablespoons water.

.

Bake another 30 to 50 minutes.
Keep an eye on the bread. If the bottom of the bread
has developed a good crust it is done.
Take the pan out and lift up the loaf and tap it lightly to see
if it makes a hollow sound. If it does it is done.
if it is still fairly soft bake another 10 minutes.

This bread has a very nice crumb to it. Because you have a very loose dough,
it doesn't become too dense like some breads.

 

 

 

 

 

Our Family
Cookbook

Recipes
from a
German Grandma

Browse Through Our Book Here

Comes with 28 Bonus Step by Step Recipes with color pictures.

See the whole list of Bonus Recipes with step by step pictures

16.97

 

Looking for another recipe?

Enter your recipe request and search

 

Where to shop for German Foods and Things

I order from the German Deli more frequently than ever.
I try to get in bulk to make the shipping dollars count.
Also there are sales all the time I like to take advantage of.
They are nice folks. If you don't believe me call them.
and tell them Stephen Block sent you from the German Goodies Newsletter
.
Shop for German Food

Go here and search for all kinds of German Food

Shop for German Clothing,
Cooking equipment for German Food,
Fun German stuff

more information

Come in and Shop!

From the German Plaza

Do you have a question or comment on this recipe?
make sure you put the recipe name in the subject line



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

 

 


 

Back to top

E-Mail The Webmaster stephen@kitchenproject.com
© 1998- to present The Kitchen Project 

Last updated March 7, 2012-->