Fellow German expatriate here. The only thing I miss here in the US is real bread.... so after all these years I finally made a sourdough starter (took a good 10 days in a new kitchen) and baked my first ever sourdough boule. It came out exactly like in this video! I used organic dark rye flour and followed all the steps, and despite baking at 4400+ feet of altitude, which is supposed to change things, it came out perfect! Maybe it is beginner's luck...
It has been a joy to find you....your videos have taught me a lot. After many disasters trying to make Rye Sourdough I will try this one next ! I often get to the kneading stage and after shaping the loaves "die" on me ... simply will not rise although the proving goes well. Have I over proved? Over kneaded ? Or....? Your video "The Last Sourdough Recipe You Ever Need" will be my bible I think.....I wondered if I could incorporate some Rye flour into it as I love the flavour of Rye but want it a little lighter this German bread. ? (Probably ruin your recipe !!!!) Thank you from the UK. I worked near to Dusseldorf for a while when I was younger but my German is put to shame by your excellent English .!!!
Moin Artlover, thank you very much for the nice words! Rye is pretty much just kneading together the ingredients, other than that, very simple. Try an 80% hydration rye baked in a loaf pan, I love a bread like that. You can opt for 20% rye together with regular wheat flour. I love a recipe like that.
Thank you for giving me the confidence to try 100% rye. It turned out really well, and looks just like the result in the video! 🙂 ( I'd only done 50/50 with white flour before.)
Thank you for the detailed recipe for this wonderful bread. I have a question. How long do you continue to bake the bread after you remove the lid of the Dutch oven? Danke shön
I love rye bread so much, makes lovely toast also I love making grilled cheese sandwiches with it with Gruyère cheese, ham and mustard. I bake bread but I am still scared of it! So far I only make “no knead” doughs. So these are very wet yeast doughs that rely on very long proof times to develop their gluten. I am still very intimidated by the prospect of over and under kneading dough. I will get there one day, in the meantime I am enjoying these videos very much!! Thank you from Boston usa 😊😊
We have a Swiss-German friend who made the traditional sourdough rye bread. She loved that my kids & I would gladly eat her delicious bread when this type was not preferred by her husband & daughter. It is really sustaining and SO good!
Im a little sensitive to gluten so have been looking for different options with bread, as I love bread so much I cant be without it, and me and my other half have been picking a country out a hat and whatever we get, we have to cook food original from the country or very popular there. I got Denmark :) open sandwiches with rye bread is what i went with ❤ amazing stuff! Thanks for the video!
from 4 years ago, after watching a half dozen german rye baking clips i find yours the simplest. i have been purchasing from Bread Village online, they send bread par baked from Munich and you just finish in your oven in 10 minutes however it would be nice to bake my own. thanks.
Just a nother ryebread variant from my granny who used to live in Silesia, a former part of Germany, now polish.... Add a fair amount of caraway seeds, slightly "zerstossen" (I don't know the right translation. Pounded, perhaps). Add a few gramms of roastet malt, too. Prepare the dough as the video shows and give it into the oven with 250 degree celcius. After 2 minutes, splash a little water direktly at the hot iron to produce some steam and close the oven. Do not wet the dough. After another 8 minutes reduce the temperature to 210 degree and let it go for (this works for a one-kilo-bread) another 60min, more or less. Enjoy.
I love rye flavor, especially with the addition of caraway seeds, but I only do a 20% rye to white bread flour, as I'm not a fan of a heavy dough or bread. Fluffy not stuffy.
Thanks for this! I love German rye bread! We have a couple of really good large German bakeries here in the Toronto area (Dimpflmeier’s and Rudolph’s), I would like to make a Rye on par with theirs! I am excited about making your recipe, it looks perfect! I am planning to mill Ontario grown organic rye in my Mockmill. I have a sifter machine, so I could sift out some of the bran on the #40 sifter, or sift out almost all of the bran on the #60 sifter, with the further option of running the sifted bran back through the stone mill to make the bran particles smaller and reincorporating them into the flour. What say you? Klaus
Never understood why my German friend always served us with this bread, watching your video I still don't get it. So tomorrow I'm going to give it a try, haha, looks so so rustic!
Hallo 😀. You originally start with 25 minuets with the top on the Dutch oven. When you say you take the top off and put it back in to make the crust you did not say for how long. How much longer do you put it back in the oven.
Cheers mate! That kind of bread with 2 year old Gruyere cheese could be perfect. Besides I have heard plenty Germans attempt to speak English and few of them could compete with your English skills. You've got reason to be proud of your self.
Moin Herr Vorragend, sank you very much. That means a lot. I am trying, but sometimes Denglisch is all I can speak. Also, that gruyere sounds awesome. A camenbert should be very nice too.
Moin Moin! I only started baking my own bread recently and really got stuck on your channel. Thanks for all the great info! As a fellow Denglisch-speaker, I have two questions. I‘m sure I could figure them out by myself eventually, but with all the different instructions for sourdough in my mind, it will take some time to become un-confused: 1. Can I use rye starter created with more hydration - as in your „liquid starter“ videos? 2. Can I make this into an overnight recipe? I need to leave early in the morning and just get home around 19:00 - and I‘d really like to bake daily.
Moin. Thank you! Yes you definitely can. And regarding overnight, that works too. Just play with the amount of starter you are using to adjust the timing :-)
Looks a lot like the Kannbroot I baked a bit ago. Found a recipe from a Pa Dutch museum's website. Ended up like 95 percent rye, though honestly I think what wheat I did add was kinda superfluous Not sure if a cup of wheat flour to 12 cups dark rye really matters at all at that point. If rye was cheaper I'd experiment to find out but oh well edit: might as well share the recipe, is going to be in imperial measurements (I'm going to try and get a metric approximant the next time I make it) but basically I boiled a potato before mashing, adding back to the cooking water, adding enough extra water to make 2 cups. To this was added some sugar, some ginger, some salt, a bit of yeast, and some flour before leaving overnight. The original recipe used a prior batch of this yeast to leaven it rather than dry, but mentioned using peach leaves if none could be had to inoculate it, as well as boiling hops of all things with the potatoes (I had no hops sadly). This actually isn't sourdough but rather something like hop yeast, which is kinda like artificial barm, that is to say beer yeast (was popular in colonial to 19th century America and in parts of Pennsylvania into the modern day, it's distinctly _not_ sour) To a cup of this yeast half a quart of water (milk was used in the original recipe) was added, some more salt, some molasses, some butter, and about 3 quarters of a quart which is to say about 3 cups of dark rye flour, which was made into a sponge and set to rest for some hours I think about 8. After that I mixed half a cup of wheat flour into another 3 cups of rye and kneaded this about 10 minutes to make sure it was mixed (I doubt the kneading did much with that measly 1/2 cup of flour, which I'm thinking of skipping next time) This was put to rest in a bowl til it began to grow and crack and I baked it at 450 I think it was until I thought it was cooked (I'm going to cook it at a lower heat for longer next time because while it did work out I think that might be better).
@@the_bread_code Here in Russia we love rye bread too. But commonly we call it "black bread". Also, we have kvass (in nutshell - rye bread drink), give it a try :)
Hi Linda. It's around 230C in both cases before and after. The bread is ready when the center has 95C. But you can also bake longer for a darker crust.
I'm also interested in this. My guess is that the total time shouldn't exceed 45 minutes. I'm using a Lagostina black cast iron frying pan size 12" (30.4 cm), quite heavy, with a water tray on the side. I then leave the bread in the oven to cool down and the best thick crust is my reward. No need to rush it.
Hello I am German, living in Australia and will ask in English, why putting dough in the fridge as it’s cold and not room temperature? I thought dough needs to be kept warm to proof?
Great question. With the fridge you can just wait until you want to bake it. You can bake 12 hours later, 24 hours, 48 hours or even a week. The fridge helps to make everything work with your timing schedule.
I would like a recipe for combining dark rye flour and all purpose together. My starter is half whole wheat half all purpose. Do you have a recipe? Or could you guide me? Thanks from Canada. Love your posts.
Hey Margaret. Thanks for the comment! Oh - I would switch to feeding your starter only rye. It makes a stronger and more hearty taste. I use that starter to bake all my other breads 🤓. The recipe you described would be called "Mischbrot" in Germany. Sometimes it's also called "Graubrot". It's exactly that. Half rye and half wheat flour. Typically whole wheat, but you can also use all purpose flour. It's very simple to make and tastes delicious 🤓
*If the following sequence is followed for combining the ingredients, it is much easier to achieve a homogeneous mixture, without having to mix too much:* *First dissolve the salt into the water.* *Next, dissolve the sourdough into the water.* *Finally, mix the water mixture into the rye flour.* Anyone see a problem with this?
It may be useful to add some more water to it, making it lighter so that the starter has an easier time forming bubbles. Will make it more fluffy that way! :D
Thank you so much for all videos and explanations! I made my first ever bread (never baked before) used dark rye starter and flour. One question. My bread inside is very moist than typical white flour sourdough. Is that normal? I have had german bread (Mestemacher ones). It is sort of similar or slightly more moist. Should I make baking time longer? I do not want to make outer crust to be too hard/dry.. Thank you!
I love German breads! I have a question, however. I found a sunflower seed bread recipe in German and I am struggling to find an accurate translation for a particular word. Your website says this is the best place to ask questions, so here I am! What is the best translation for "Roggenschrot grob"? I am reading it as cracked rye (like I would use for Danish rye bread) but I cannot be sure. Any ideas what that would be in English? Thanks! (also, I would happily watch more videos on German breads :) )
Thanks! It's coarsely ground rye husk. Typically you extract the core part of the grain, the flour. The hull remains and that's what the recipe calls for :-)
Am I allowed to add a spoonful of black treacle? or malt? (It makes it darker and adds a nice flavour). In any case, thank you for giving me the confidence to try 100% rye. I've only done 50/50 with white flour in the past.
Moin Roman. Excellent questions. Yes. The problem with rye is that at some point it just becomes too sticky. You can go 1:1 flour and water, but then have to bake it in a loaf pan. I have tried both at room temperature and fridge, but could not notice a big difference in terms of taste.
@@the_bread_code Hi - thank you for your comments. I prefer my bread to have more of a sour kick and found that using a levain build prior to bulk ferment seems to increase the sourness. I normally refresh my 'Mother' overnight then create a levain build in the morning, wait till it doubles in size and then add the rest of the flour + H2O for the bulk ferment. I then wait until it reaches about 60-80% rise and mould into final proof (FP) shape(boule or batard) . I always use a mixer rather than hand knead/ stretch and fold as, provided the dough has been subjected to correct time and mixing, the gluten structure should be fully developed. From what i have read, the bacteria that produce the lactic/acetic acids prefer cooler temperatures whereas the yeast prefers higher temperatures. So the theory is that the longer you leave the final proof in the fridge the more sour it will be (??) . This is why i asked the question about whether or not there was a noticeable differebce in taste between the FP left at RT vs Fridge for 24hrs. I have also noticed that despite 2 different white bread flours having similar protein, they can behave differently in terms of hydration, gluten development and oven spring. I have worked with one flour with 12.4% protein and one with 13.6% and found the lower protein one performed better. This would suggest there are different types of 'gluten' at play under the umbrella term 'protein' (????)
How would you adapt this for something like a 50% wheat / 50% rye Mischbrot (or maybe 60/40). I tried recently to just add whole rye flour to my standard go-to wheat recipe and it was a disaster. I got a lot of tearing of the dough (and of course increased stickyness). Not sure if the problem is the rye or that it is whole grain flour (I may have overfermented). Thanks!
Moin Herr Panzer, exactly the same recipe for the Mischbrot. Yes, that's normal. The dough will tear like that. That's always like that, you did everything right I am quite sure! That's the nature of rye.
I got a small fridge so proofing for 24 hours would be tough. Is proofing for 1.5-2 hours (my room temperature is 30degrees 🥵🥵🥵) followed by freezer hack for 45 minutes (as in one of your other videos) also ok?
@@the_bread_code if you have a bowl of rice flour (or bran/oatmeal) you can place the shaped dough seam side up into the bowl before placing into the banetton which has also been floured with rice flour - by the way I love the look of your 100% fermented rye German bread. I will be making this next. I have made almost 100% fermented rye breads before but probably over proofed but the results were still delicious and when combined with Brie/ cambert it was like heaven !
Wonderful video as usual! I used your sourdough control tip and put some dough in a glass jar to track the rise, which works so well. I added caraway because my friend wanted it and does this make it "non standard" for a German bread? Also, I find my rye flour really absorbs water and I didn't dare use the 350:500 ratio because it would have produced a brick. I tried to add more water until the dough looked like yours. Thanks for the video, from Vancouver, Canada.
Hey Doug. Thanks for the comment. Rye breads in general are a brick, so I think you did everything right. They don't have an open crumb. Caraway works. I'd say most typical is this: en.wikipedia.org/wiki/Trigonella_caerulea. It is really great!
Hi, I’ve watched a lot of your videos and they’ve improved my bread making a lot. Just wondering what sort of dough I should expect for a 50% wheat, 50% rye mix. More like wheat with coil folds etc or more like rye with nothing to do? I’ve found it more like rye, but my one attempt so far was remarkable, so it may just be because I did something wrong. Thanks!
Hey Sam. It will be more like rye. No need to do any coil folds. Just mix all together at the start and your dough is pretty much done. Then ferment, roughly shape, finished :-D
Moin blueaspen. Yes, check out the start of this video: ruclips.net/video/dl7crk2Nvj8/видео.html. However for this bread you can also use a more inactive starter, or a starter with more acid. The bread will never have an open crumb, that's rye. So don't worry too much about the starter for this bread.
@@the_bread_code Danke! I'm learning German too by the way ;-) my native language is Spanish. I like your videos and want to learn so much from you, gracias ;-)
Btw; Did You know that the ”Triticeae” grass, Or otherwise the Roggen (Rye)originates from Anatolia, mount Arrarat? Funny how popular It became with the North-western peoples, Viking, Goth’s and Frisians while in the south-east they seem to detest the bitter-sour taste. Roman writer Plinius the elder claimed it was bad food only to be eaten if faced with starvation, but probably the same Romans would bring it to the North-western area. In the Netherlands we have A soft-sweetbread almost cake like “Ontbijtkoek”(Breakfast-cookie) made from rye. While rye is healthy, and is used in medicine, The rotten rye like “Ergot” can be deadly or at least give You Hallucinations. But it is saver to smoke Another grass variation popular in my country, o that🤓
I always found it interesting that my favorite grain comes from Armenia/Kurdistan, but is so cold hardy that it became critical in areas with harsh winters.
Yes! I use my wheat starter as a base for all of my bakes, regardless of flour type. If you want an even higher percentage of rye, you can feed your wheat starter with rye flour before using it in your dough.
I watched several of your videos on baking 100% rye sourdough bread including growing starters from scratch and already baked several breads. While the taste is great, I am still concerned that something might be wrong in what I am doing. The bread core is very sticky making a gummy deposit on the knife. I keep it in the oven until the core reaches 98 Celsius (208 Fahrenheit) then I wait till next day to slice it. Any idea what causes the stickiness?
the stickyness (if not excessive and indicating undercooked bread) is perfectly natural for this type of bread! rye (especially whole grain) absorbs a lot of water and will always lead to a moist, dense crumb
@@the_bread_code Thank you, as I discussed with you in another topic, already selected good Lodge product. Just waiting for Black Friday, maybe will manage to save couple dollars :-)
Moin Taba, dankeschön! "Challenger Breadpan" heißt der, ist allerdings relativ teuer. Bin mittlerweile aber wirklich ab von Dutch Ovens. Nutze ich ich fast garnicht mehr. Backe immer so: ruclips.net/video/-iHm0XPAmbQ/видео.html. Hat den gleichen Effekt und erzeugt sogar noch mehr Dampf :-)
@@the_bread_code Für den Preis kann man wirklich eine Menge Brot backen, aber er sieht superschön und funktional aus. Deine Videos sind toll, ich habe schon jede Menge gelernt. 😁
@@taba7224 Ich verwende eine schwarze gusseiserne Bratpfanne wie diese: Lagostina, Größe 12" (30,4 cm) www.canadiantire.ca/en/pdp/lagostina-black-cast-iron-frying-pan-12-in-1428324p.html#srp Kein Deckel, nur ein tiefes schmales Metalltablett mit Wasser an der Seite.
“Lame”🇫🇷 is French for “Klinge” 🇩🇪 or “Blade” 🇬🇧. In English “Lame” ‘Lām’ means ‘poor’…. Pronounce it as “Láhm”🐑🇩🇪 Which must be the root for the English word (Since it has the same meaning and English is A Germanic language!) Lazy ‘Lame’ recipe, Real German? Servus Grampus! (I worked for A Wiener chef)
Hi, maybe you can give me some advice? After 24hours in the fridge my dough falls and becomes really low so I have to hold it in warm room for at least 1-2 hours and only after that it raises a bit and I can put it in the oven. Is this normal or I have to do something differently so the dough will be high and ready to bake right after proofing in the fridge?
Hey Valera. It might be that your fridge is too warm. 4 degrees C works. Your dough has some time to cool down and will proof in that period. You bake it directly out of the fridge.
Im not sure it might have been rye but I was in Numrberg I ate a bunch with soft cheeses meats bratvurst rind wurst what ever beer was local ya know cuz its a different culture but I was a broke soldier but there was no war at that time in the 80's so it was training and wargames and drinking every night like an idiot! Obviously it was an interesting place moc of oldworld and new! jusr my 2cents
I just tried your recipe and it was almost a total disaster for me. The dough was way too soft. And despite adding more flour at the end I still got a loaf that was almost flat because of that. I am not sure why that is but I have been baking sourdough rye and mixed bread for 10 years and in my experience, with the rye flours I have available in the US, the max amount of water I can use is 45%. I only mention that to make fellow bakers aware that the given percentages might not work everywhere with the ingredients and temperatures they are dealing with.
Moin Harald. Thanks for the comment. Very interesting with the 45% hydration. Are you using whole rye? I have been using whole rye flour. And yes - in general you always need to experiment a little bit on the flours. Thanks for the great comment.
@@the_bread_code It is hard to get proper rye flour in the US. I have been using a mix of "White Rye" and "Rye" available by mail from King Arthur Baking. Now these rye flours are no longer available until Spring of next year because of the Pandemic. I have also been using a very course rye flour for a while. In any case, hydration here in Florida depends a lot on temperature: less water when it is warm (inside temp at about 80F) or more hydration when it is colder as right now (inside about 74F). Less means 45%, more means 50% for same dough consistency. E.g. I am using right now 500g rye, 200g bread flour, and 350ml Water. What works really well for me is the suggested sourdough procedure. I am using 15/150/150 right now.
Fellow German expatriate here. The only thing I miss here in the US is real bread.... so after all these years I finally made a sourdough starter (took a good 10 days in a new kitchen) and baked my first ever sourdough boule. It came out exactly like in this video! I used organic dark rye flour and followed all the steps, and despite baking at 4400+ feet of altitude, which is supposed to change things, it came out perfect! Maybe it is beginner's luck...
I just got back from Germany and let me tell you I’m in love. Thank you for the recipe!
Thank you for this excellent recipe. It captures everything I was looking for in flavour and texture.
It has been a joy to find you....your videos have taught me a lot. After many disasters trying to make Rye Sourdough I will try this one next ! I often get to the kneading stage and after shaping the loaves "die" on me ... simply will not rise although the proving goes well. Have I over proved? Over kneaded ? Or....? Your video "The Last Sourdough Recipe You Ever Need" will be my bible I think.....I wondered if I could incorporate some Rye flour into it as I love the flavour of Rye but want it a little lighter this German bread. ? (Probably ruin your recipe !!!!) Thank you from the UK.
I worked near to Dusseldorf for a while when I was younger but my German is put to shame by your excellent English .!!!
Moin Artlover, thank you very much for the nice words! Rye is pretty much just kneading together the ingredients, other than that, very simple. Try an 80% hydration rye baked in a loaf pan, I love a bread like that. You can opt for 20% rye together with regular wheat flour. I love a recipe like that.
@@the_bread_code Guten morgen and thank you for the suggestions, I will try them out 😊🤞
Thank you for giving me the confidence to try 100% rye. It turned out really well, and looks just like the result in the video! 🙂 ( I'd only done 50/50 with white flour before.)
Thank you for the detailed recipe for this wonderful bread. I have a question. How long do you continue to bake the bread after you remove the lid of the Dutch oven?
Danke shön
I have this question as well
I love rye bread so much, makes lovely toast also I love making grilled cheese sandwiches with it with Gruyère cheese, ham and mustard. I bake bread but I am still scared of it! So far I only make “no knead” doughs. So these are very wet yeast doughs that rely on very long proof times to develop their gluten. I am still very intimidated by the prospect of over and under kneading dough. I will get there one day, in the meantime I am enjoying these videos very much!! Thank you from Boston usa 😊😊
I love this bread with cream cheese, pickled red onions and cured salmon (Lox). I'm going to make this one soon!
Oh yes - good choice. That sounds very delicious!
We have a Swiss-German friend who made the traditional sourdough rye bread. She loved that my kids & I would gladly eat her delicious bread when this type was not preferred by her husband & daughter. It is really sustaining and SO good!
Im a little sensitive to gluten so have been looking for different options with bread, as I love bread so much I cant be without it, and
me and my other half have been picking a country out a hat and whatever we get, we have to cook food original from the country or very popular there. I got Denmark :) open sandwiches with rye bread is what i went with ❤ amazing stuff!
Thanks for the video!
Yummmm! I love rye bread. I'm totally going to try to make this
Making this for sure this weekend...was wondering why kind of bread I was going to make for the week..TY
Lol. I saw this comment very late. Hope it turned out well. Cheers!
from 4 years ago, after watching a half dozen german rye baking clips i find yours the simplest. i have been purchasing from Bread Village online, they send bread par baked from Munich and you just finish in your oven in 10 minutes however it would be nice to bake my own. thanks.
I successfully made this and it is absolutely delicious! Thank you!
Just a nother ryebread variant from my granny who used to live in Silesia, a former part of Germany, now polish....
Add a fair amount of caraway seeds, slightly "zerstossen" (I don't know the right translation. Pounded, perhaps). Add a few gramms of roastet malt, too.
Prepare the dough as the video shows and give it into the oven with 250 degree celcius. After 2 minutes, splash a little water direktly at the hot iron to produce some steam and close the oven. Do not wet the dough.
After another 8 minutes reduce the temperature to 210 degree and let it go for (this works for a one-kilo-bread) another 60min, more or less. Enjoy.
I love rye flavor, especially with the addition of caraway seeds, but I only do a 20% rye to white bread flour, as I'm not a fan of a heavy dough or bread. Fluffy not stuffy.
Thanks for this! I love German rye bread! We have a couple of really good large German bakeries here in the Toronto area (Dimpflmeier’s and Rudolph’s), I would like to make a Rye on par with theirs! I am excited about making your recipe, it looks perfect! I am planning to mill Ontario grown organic rye in my Mockmill. I have a sifter machine, so I could sift out some of the bran on the #40 sifter, or sift out almost all of the bran on the #60 sifter, with the further option of running the sifted bran back through the stone mill to make the bran particles smaller and reincorporating them into the flour. What say you?
Klaus
Never understood why my German friend always served us with this bread, watching your video I still don't get it. So tomorrow I'm going to give it a try, haha, looks so so rustic!
Thank you!
Nothing beats a freshly baked rye bread
Hallo 😀. You originally start with 25 minuets with the top on the Dutch oven. When you say you take the top off and put it back in to make the crust you did not say for how long. How much longer do you put it back in the oven.
On purpose 😅. This depends on what sort of crust color you like. It can be 5-25 minutes. Depends 🤗
Cheers mate!
That kind of bread with 2 year old Gruyere cheese could be perfect.
Besides I have heard plenty Germans attempt to speak English and few of them could compete with your English skills. You've got reason to be proud of your self.
Moin Herr Vorragend, sank you very much. That means a lot. I am trying, but sometimes Denglisch is all I can speak. Also, that gruyere sounds awesome. A camenbert should be very nice too.
@@the_bread_code Lame is a French word in any case :D
Seems up my alley. I'll have to try this eventually.
Let me know how it goes. Feel free to reach out with more questions.
Moin Moin! I only started baking my own bread recently and really got stuck on your channel. Thanks for all the great info! As a fellow Denglisch-speaker, I have two questions. I‘m sure I could figure them out by myself eventually, but with all the different instructions for sourdough in my mind, it will take some time to become un-confused: 1. Can I use rye starter created with more hydration - as in your „liquid starter“ videos?
2. Can I make this into an overnight recipe? I need to leave early in the morning and just get home around 19:00 - and I‘d really like to bake daily.
Moin. Thank you! Yes you definitely can. And regarding overnight, that works too. Just play with the amount of starter you are using to adjust the timing :-)
Looks a lot like the Kannbroot I baked a bit ago. Found a recipe from a Pa Dutch museum's website. Ended up like 95 percent rye, though honestly I think what wheat I did add was kinda superfluous
Not sure if a cup of wheat flour to 12 cups dark rye really matters at all at that point. If rye was cheaper I'd experiment to find out but oh well
edit: might as well share the recipe, is going to be in imperial measurements (I'm going to try and get a metric approximant the next time I make it)
but basically I boiled a potato before mashing, adding back to the cooking water, adding enough extra water to make 2 cups. To this was added some sugar, some ginger, some salt, a bit of yeast, and some flour before leaving overnight.
The original recipe used a prior batch of this yeast to leaven it rather than dry, but mentioned using peach leaves if none could be had to inoculate it, as well as boiling hops of all things with the potatoes (I had no hops sadly).
This actually isn't sourdough but rather something like hop yeast, which is kinda like artificial barm, that is to say beer yeast (was popular in colonial to 19th century America and in parts of Pennsylvania into the modern day, it's distinctly _not_ sour)
To a cup of this yeast half a quart of water (milk was used in the original recipe) was added, some more salt, some molasses, some butter, and about 3 quarters of a quart which is to say about 3 cups of dark rye flour, which was made into a sponge and set to rest for some hours I think about 8.
After that I mixed half a cup of wheat flour into another 3 cups of rye and kneaded this about 10 minutes to make sure it was mixed (I doubt the kneading did much with that measly 1/2 cup of flour, which I'm thinking of skipping next time)
This was put to rest in a bowl til it began to grow and crack and I baked it at 450 I think it was until I thought it was cooked (I'm going to cook it at a lower heat for longer next time because while it did work out I think that might be better).
Danke schon für deine Recipe. Ich weiss meine Deutsch ist scheisse aber deine Brot musst toll sein. Ich mache es heute. :)
That is very finnish too! I just made a traditional finnish rye bread just now. Its fermenting as we speak
Awesome. The more north, the more rye is loved I feel.
@@the_bread_code Yes. Finland have few wheatbread,but many ryebreads
@@the_bread_code Here in Russia we love rye bread too. But commonly we call it "black bread". Also, we have kvass (in nutshell - rye bread drink), give it a try :)
Hi! Can you please confirm the temperature and time that you baked with the lid off? Thanks, Linda.
Hi Linda. It's around 230C in both cases before and after. The bread is ready when the center has 95C. But you can also bake longer for a darker crust.
I'm also interested in this. My guess is that the total time shouldn't exceed 45 minutes. I'm using a Lagostina black cast iron frying pan size 12" (30.4 cm), quite heavy, with a water tray on the side. I then leave the bread in the oven to cool down and the best thick crust is my reward. No need to rush it.
@@the_bread_code Can you please be specific: how long and at what temperature do you bake the bread with the lid off?
Hello I am German, living in Australia and will ask in English, why putting dough in the fridge as it’s cold and not room temperature? I thought dough needs to be kept warm to proof?
Great question. With the fridge you can just wait until you want to bake it. You can bake 12 hours later, 24 hours, 48 hours or even a week. The fridge helps to make everything work with your timing schedule.
Great but you don’t say how long to leave in oven with the lid off the Dutch oven. I assume it 20mins. Thanks for videos, they are so helpful.
You are welcome. Around 25 minutes with the lid, then remove the lid and bake another 20 minutes.
I would like a recipe for combining dark rye flour and all purpose together. My starter is half whole wheat half all purpose. Do you have a recipe? Or could you guide me? Thanks from Canada. Love your posts.
Hey Margaret. Thanks for the comment! Oh - I would switch to feeding your starter only rye. It makes a stronger and more hearty taste. I use that starter to bake all my other breads 🤓. The recipe you described would be called "Mischbrot" in Germany. Sometimes it's also called "Graubrot". It's exactly that. Half rye and half wheat flour. Typically whole wheat, but you can also use all purpose flour. It's very simple to make and tastes delicious 🤓
@@the_bread_code how much hydration for half/half?
I wrap my bread in a towel and let it cool off for a few hours. BTW your bread looks great.
Hi, love your videos 😊 is this the same as donker bread? Or do you have a separate donker bread recipe?
*If the following sequence is followed for combining the ingredients, it is much easier to achieve a homogeneous mixture, without having to mix too much:*
*First dissolve the salt into the water.*
*Next, dissolve the sourdough into the water.*
*Finally, mix the water mixture into the rye flour.*
Anyone see a problem with this?
I do it the same way.
It may be useful to add some more water to it, making it lighter so that the starter has an easier time forming bubbles. Will make it more fluffy that way! :D
Thank you so much for all videos and explanations! I made my first ever bread (never baked before) used dark rye starter and flour. One question. My bread inside is very moist than typical white flour sourdough. Is that normal? I have had german bread (Mestemacher ones). It is sort of similar or slightly more moist. Should I make baking time longer? I do not want to make outer crust to be too hard/dry.. Thank you!
I love German breads! I have a question, however. I found a sunflower seed bread recipe in German and I am struggling to find an accurate translation for a particular word. Your website says this is the best place to ask questions, so here I am!
What is the best translation for "Roggenschrot grob"? I am reading it as cracked rye (like I would use for Danish rye bread) but I cannot be sure. Any ideas what that would be in English? Thanks!
(also, I would happily watch more videos on German breads :) )
Thanks! It's coarsely ground rye husk. Typically you extract the core part of the grain, the flour. The hull remains and that's what the recipe calls for :-)
@@the_bread_code I see! Sounds like what we would call the bran like in wheat bran. Thank you! I shall have to find some.
Can I use my all purpose flour sourdough starter instead of rye starter?
Looks delicious!!!
Yes!
Am I allowed to add a spoonful of black treacle? or malt? (It makes it darker and adds a nice flavour). In any case, thank you for giving me the confidence to try 100% rye. I've only done 50/50 with white flour in the past.
Would this work with a starter that is based on a mixture of rye, wholemeal flour and spelt?
Is it okey to fridge proof it for about 18 hours instead of 24 hours because it really doesn’t fit my schedule
Hallo, Danke fuer den Hinweis, Ich werde das mal so probieren.
Schoene Gruesse aus Kalifornien. MIttlerweile ist die Luft auch wieder gut.
Sam
Moin Sam. Sehr gerne. Hoffe es klappt. Bei Fragen gerne melden!
Can I proof the dough overnight on the kitchen counter? I like to back my bread early in the morning.
1, How long do you proof the dough
2, what's the oven temp.
3, how long to bake.
Thanks for replying
If I add spices should I add before or after bulk fermentation?
Before. You want to handle the dough gently after bulk fermentation, so as not to knock the air out. Mixing anything in would defeat that purpose.
have you tried this recipe with different %H20 levels? Also have compared oven spring/ final taste after final proof in fridge vs room temperature?
Moin Roman. Excellent questions. Yes. The problem with rye is that at some point it just becomes too sticky. You can go 1:1 flour and water, but then have to bake it in a loaf pan. I have tried both at room temperature and fridge, but could not notice a big difference in terms of taste.
@@the_bread_code Hi - thank you for your comments. I prefer my bread to have more of a sour kick and found that using a levain build prior to bulk ferment seems to increase the sourness. I normally refresh my 'Mother' overnight then create a levain build in the morning, wait till it doubles in size and then add the rest of the flour + H2O for the bulk ferment. I then wait until it reaches about 60-80% rise and mould into final proof (FP) shape(boule or batard) . I always use a mixer rather than hand knead/ stretch and fold as, provided the dough has been subjected to correct time and mixing, the gluten structure should be fully developed. From what i have read, the bacteria that produce the lactic/acetic acids prefer cooler temperatures whereas the yeast prefers higher temperatures. So the theory is that the longer you leave the final proof in the fridge the more sour it will be (??) . This is why i asked the question about whether or not there was a noticeable differebce in taste between the FP left at RT vs Fridge for 24hrs.
I have also noticed that despite 2 different white bread flours having similar protein, they can behave differently in terms of hydration, gluten development and oven spring. I have worked with one flour with 12.4% protein and one with 13.6% and found the lower protein one performed better. This would suggest there are different types of 'gluten' at play under the umbrella term 'protein' (????)
Hi there, do I need to use light rye flour or dark rye flour please? I only have dark rye in my house and a rye starter. Will this work?
How would you adapt this for something like a 50% wheat / 50% rye Mischbrot (or maybe 60/40). I tried recently to just add whole rye flour to my standard go-to wheat recipe and it was a disaster. I got a lot of tearing of the dough (and of course increased stickyness). Not sure if the problem is the rye or that it is whole grain flour (I may have overfermented). Thanks!
Moin Herr Panzer, exactly the same recipe for the Mischbrot. Yes, that's normal. The dough will tear like that. That's always like that, you did everything right I am quite sure! That's the nature of rye.
How does your started become so thick? Do you feed it only rye flour?? Thanks!
Moin Teresa. Excellent question. Yes. That's the rye flour :-)
Was looking for rye bread...and found this one! But what I really want is pumpernickel 😉
Okay 🙏
@@the_bread_code thank you...thought it would be good to keep the pressure...but all in good fun 😉
There is a book written by Stanley Ginsberg called The Rye Baker that has great instructions on making pumpernickel.
@@dfertefwergwergrfgwr thank you! Will definitely look it up!
I got a small fridge so proofing for 24 hours would be tough. Is proofing for 1.5-2 hours (my room temperature is 30degrees 🥵🥵🥵) followed by freezer hack for 45 minutes (as in one of your other videos) also ok?
Can I do this with regular yeast?
With rye nope. You need to have the acidifying sourdough component
can you not use water instead of flour i.e. shape with wet hands and wet counter?
Hi Roman, never tried this myself, but sounds like it could work. You might have an issue with the banneton then though, as it could be too sticky.
@@the_bread_code if you have a bowl of rice flour (or bran/oatmeal) you can place the shaped dough seam side up into the bowl before placing into the banetton which has also been floured with rice flour - by the way I love the look of your 100% fermented rye German bread. I will be making this next. I have made almost 100% fermented rye breads before but probably over proofed but the results were still delicious and when combined with Brie/ cambert it was like heaven !
When mix 500 to 350 flour to water the result is more liquid than in your video. Is it possible that you put less water actually?
It depends on the flour :-)
Wonderful video as usual! I used your sourdough control tip and put some dough in a glass jar to track the rise, which works so well. I added caraway because my friend wanted it and does this make it "non standard" for a German bread? Also, I find my rye flour really absorbs water and I didn't dare use the 350:500 ratio because it would have produced a brick. I tried to add more water until the dough looked like yours. Thanks for the video, from Vancouver, Canada.
Hey Doug. Thanks for the comment. Rye breads in general are a brick, so I think you did everything right. They don't have an open crumb. Caraway works. I'd say most typical is this: en.wikipedia.org/wiki/Trigonella_caerulea. It is really great!
Hi, I’ve watched a lot of your videos and they’ve improved my bread making a lot. Just wondering what sort of dough I should expect for a 50% wheat, 50% rye mix. More like wheat with coil folds etc or more like rye with nothing to do? I’ve found it more like rye, but my one attempt so far was remarkable, so it may just be because I did something wrong. Thanks!
Hey Sam. It will be more like rye. No need to do any coil folds. Just mix all together at the start and your dough is pretty much done. Then ferment, roughly shape, finished :-D
What was the bake time with the top off?
I tried this recipe and it was super wet in the middle. Any ideas on what I might've done wrong?
schönes deutsches Brotrezept
"100 grams of rye sourdough (rye flour and water)" Is this a starter? If just rye flour and water, what makes it sourdough?
Is there a video where it is explained how to obtain 100 grams of optimally active sourdough, necessary to make this bread?
Moin blueaspen. Yes, check out the start of this video: ruclips.net/video/dl7crk2Nvj8/видео.html. However for this bread you can also use a more inactive starter, or a starter with more acid. The bread will never have an open crumb, that's rye. So don't worry too much about the starter for this bread.
@@the_bread_code Danke! I'm learning German too by the way ;-) my native language is Spanish. I like your videos and want to learn so much from you, gracias ;-)
@@Blueaspen391Gracias tambien. Eu hablo un poco de espanol tambien, solo un poquito 🇪🇸
Btw; Did You know that the ”Triticeae” grass, Or otherwise the Roggen (Rye)originates from Anatolia, mount Arrarat?
Funny how popular It became with the North-western peoples, Viking, Goth’s and Frisians while in the south-east they seem to detest the bitter-sour taste. Roman writer Plinius the elder claimed it was bad food only to be eaten if faced with starvation,
but probably the same Romans would bring it to the North-western area.
In the Netherlands we have A soft-sweetbread almost cake like “Ontbijtkoek”(Breakfast-cookie) made from rye.
While rye is healthy, and is used in medicine, The rotten rye like “Ergot” can be deadly or at least give You Hallucinations. But it is saver to smoke Another grass variation popular in my country, o that🤓
I always found it interesting that my favorite grain comes from Armenia/Kurdistan, but is so cold hardy that it became critical in areas with harsh winters.
Is it ok to use a wheat starter instead of rye starter?
Yes! I use my wheat starter as a base for all of my bakes, regardless of flour type. If you want an even higher percentage of rye, you can feed your wheat starter with rye flour before using it in your dough.
I watched several of your videos on baking 100% rye sourdough bread including growing starters from scratch and already baked several breads. While the taste is great, I am still concerned that something might be wrong in what I am doing. The bread core is very sticky making a gummy deposit on the knife. I keep it in the oven until the core reaches 98 Celsius (208 Fahrenheit) then I wait till next day to slice it. Any idea what causes the stickiness?
the stickyness (if not excessive and indicating undercooked bread) is perfectly natural for this type of bread! rye (especially whole grain) absorbs a lot of water and will always lead to a moist, dense crumb
Please explain the rye sourdoug for me,🙏🙏🙏🙏
Moin Mandana, I made a full tutorial on making a rye sourdough here: ruclips.net/video/ZTHHI0iuamA/видео.html. Hope this helps.
Hendrik, I can't find this kind of duch oven here, what maker is this?
I typically use a round one by "Lodge" or a fancy one called "challenger bread pan". It is quite expensive unfortunately, but a great tool.
@@the_bread_code Thank you, as I discussed with you in another topic, already selected good Lodge product. Just waiting for Black Friday, maybe will manage to save couple dollars :-)
What’s the ratio of water and rye flour to make sourdough starter?
Typically 1:1. So 100g rye flour, 100g water.
Macht nichts habe gerade dein channel gefunden danke schőn
Tolles Video! Der Dutch Oven ist ja toll, wo kann man den denn kaufen, bzw wie heißt die Marke? Man heizt beide Teile vor oder nur den unteren Teil?
Moin Taba, dankeschön! "Challenger Breadpan" heißt der, ist allerdings relativ teuer. Bin mittlerweile aber wirklich ab von Dutch Ovens. Nutze ich ich fast garnicht mehr. Backe immer so: ruclips.net/video/-iHm0XPAmbQ/видео.html. Hat den gleichen Effekt und erzeugt sogar noch mehr Dampf :-)
@@the_bread_code Für den Preis kann man wirklich eine Menge Brot backen, aber er sieht superschön und funktional aus. Deine Videos sind toll, ich habe schon jede Menge gelernt. 😁
@@taba7224 Ich verwende eine schwarze gusseiserne Bratpfanne wie diese: Lagostina, Größe 12" (30,4 cm) www.canadiantire.ca/en/pdp/lagostina-black-cast-iron-frying-pan-12-in-1428324p.html#srp Kein Deckel, nur ein tiefes schmales Metalltablett mit Wasser an der Seite.
How long to baking takes?
Around 45 minutes in total, then the bread is good :-)
Where’s the caraway seed!?! Is that only Czech?
Wie lange (wie viel minuten)soll ich das beim 2. Mal (nachdem der Deckel abkommt) im Backoven lassen?
It Turned out really good. Thank you for the recepie
Nochmal so 15-20 Minuten. So lange bis es etwas dunkel ist :-)
“Lame”🇫🇷 is French for “Klinge” 🇩🇪 or “Blade” 🇬🇧.
In English “Lame” ‘Lām’ means ‘poor’….
Pronounce it as “Láhm”🐑🇩🇪 Which must be the root for the English word (Since it has the same meaning and English is A Germanic language!)
Lazy ‘Lame’ recipe, Real German?
Servus Grampus!
(I worked for A Wiener chef)
Hi, maybe you can give me some advice? After 24hours in the fridge my dough falls and becomes really low so I have to hold it in warm room for at least 1-2 hours and only after that it raises a bit and I can put it in the oven. Is this normal or I have to do something differently so the dough will be high and ready to bake right after proofing in the fridge?
Hey Valera. It might be that your fridge is too warm. 4 degrees C works. Your dough has some time to cool down and will proof in that period. You bake it directly out of the fridge.
Im not sure it might have been rye but I was in Numrberg I ate a bunch with soft cheeses meats bratvurst rind wurst what ever beer was local ya know cuz its a different culture but I was a broke soldier but there was no war at that time in the 80's so it was training and wargames and drinking every night like an idiot! Obviously it was an interesting place moc of oldworld and new! jusr my 2cents
I just tried your recipe and it was almost a total disaster for me. The dough was way too soft. And despite adding more flour at the end I still got a loaf that was almost flat because of that.
I am not sure why that is but I have been baking sourdough rye and mixed bread for 10 years and in my experience, with the rye flours I have available in the US, the max amount of water I can use is 45%.
I only mention that to make fellow bakers aware that the given percentages might not work everywhere with the ingredients and temperatures they are dealing with.
Moin Harald. Thanks for the comment. Very interesting with the 45% hydration. Are you using whole rye? I have been using whole rye flour. And yes - in general you always need to experiment a little bit on the flours. Thanks for the great comment.
@@the_bread_code It is hard to get proper rye flour in the US. I have been using a mix of "White Rye" and "Rye" available by mail from King Arthur Baking. Now these rye flours are no longer available until Spring of next year because of the Pandemic. I have also been using a very course rye flour for a while.
In any case, hydration here in Florida depends a lot on temperature: less water when it is warm (inside temp at about 80F) or more hydration when it is colder as right now (inside about 74F). Less means 45%, more means 50% for same dough consistency.
E.g. I am using right now 500g rye, 200g bread flour, and 350ml Water.
What works really well for me is the suggested sourdough procedure. I am using 15/150/150 right now.
@@hapzfl oh interesting. I did not know. Thanks for sharing the details.
Good to know
"For ze Germans" LOL
i actually once had an outrage because it was so sticky.... i threw everything to the sink... little bit crazy