This recipe gave me the most delicious rye bread ever! I've eaten many variations of rye bread while in Europe, but hadn't baked it before and have never mastered the art of sourdough proofing. I think I could have proofed this one longer, but it did not matter because this bread came out great. The flavor is amazing! I am now a rye convert. Video instruction was very helpful.
Thank you!... I'll definitely try this version now. I also enjoyed the calm and sensitive presentation.. the smooth explanations... the sense of relating to good taste, tradition, and the beauty of bread making... love from Greece :)
Thank you for the excellent video. I’ve been baking sourdough bread for years and today’s loaf was 100% rye and sticky! Your instructional video was reassuring and I’m looking forward to the results.
Great detailed instructions, delicious looking bread. Sourdough rye bread is my favourite, but can never find one with pure rye flour! So will try this out!
Have been using your bread spices in Rye Bread. Using cast iron pot to hold heat and create steam, I get beautiful crusty German bread. Thank you for teaching me how to make my favorite bread from childhood.
Thanx for sharing, both this and the rye starter! Bread turned out amazing, eternal blessings and just keep happiness, peace and love spreading, showing folks what they could be with their time, instead of weapons producing and supporting, making 🙏🏼🫶🏼🙆🏻♀️🥰❤️
You made me remember my German background, my Mom eating rye crisp in the 1960's, my grandparents very large farming and farm animal history in the 1920's in Deer Park, WA, and what I should be adding back into my diet. You have an excellent production crew! Pamela J. Hanson (Former Producer, Director and Crew at our local four channel Xfinity Comcast TV station.)
Hello Barbara. Thank you for sharing your wonderful recipes and technique with us. I’ve tried your rye and sourdough breads and they work just fine, even here in Sunny Singapore. For those among us who are concerned about mixing mass and volume units, the numbers for water can be used interchangeably since water has a density of 1g per ml.
Was trying to find one in German because I never thought to find a recipe in English. This is brilliant! Danke schön! I'll be starting my Roggenbrot now.
I know what you mean about rye flour. You can only get it in the small bags. I use it to feed my sourdough starter. I went ahead and bought a mill and rye berries so that I can have plenty. I bake a loaf of bread every week. I like to experiment with different grains....Ive been working with Einkorn as of late. I am going to try this recipe...looks really good. Thanks for the explanation on the hot water and link.
Yep, I bought a huge sack of rye flour on amazon, after being tired of hunting all these little packages down. I would have bought a mill but they are currently all out of stock.
Cast iron pots or large cast iron frying pan or grill plate work great for bread, otherwise on a pizza stone or ceramic tile also work really well. Also transferring the bread on baking paper really helps though can become a bit fragile in the hot oven as the paper scorches. Works equally well for pizza too. 🍕
This recipe has taken my rye breads to another level. Am delighted with the results, both with the texture and the taste. I had to give up using wheat in bread as I don’t feel so good after eating it, I don’t miss it at all with this, absolutely delicious! Thank you!
I just took my second bite!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Awesome! I have to admit that I added Yeast (date) water instead of just plain filtered! AWESOME1!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thank you dear lady! Oh, no problem making the Rye sourdough starter. It was beautiful by the second day. However, I have just thrown out my 7th attempt at making a sourdough starter. Neither all-purpose or unbleached flour did anything. I'd rather grow a Chia!
Try making your stater with organic rye or whole wheat flour. You can use 50 percent unbleached white but the whole grains provide better food for the wild yeasts and bacteria (and for people too). Also you need a temperature below 80 deg Fahrenheit to discourage mold and feed 3 times a day to start, then twice a day. Maybe these hints will help, I treat my starter like a pet and that time and attention works for both. Good luck 👍 💓
It’s amazing the effort put in to making this rye bread. I’m working on a rye starter. I hope my tap water won’t ruin it. It’s definitely got chlorine and fluoride :(
You can judge the water temperature quite easily as you basically want roughly blood temperature, or lukewarm water, to test this, assuming your hands are neither particularly hot or cold then dipping your finger into the water, if it feels neither warm, nor cold then it’s at blood temperature. The most important thing is not to have it too hot as you will kill the natural bacteria/yeast, if it’s cold then it will still grow but much more slowly. Adding a little sugar can also speed it up by feeding the yeast. Do not worry if you leave it longer and you see small bubbles and has a sour smell, this is good as it’s natural fermentation. You really only want to be concerned if you see mould, specifically pink mold, it should not occur but if it does, throw it out and start again.
This recipe is just what I've been looking for. I'm planting winter rye this year and I prefer to make my garden ingredient recipes with only ingredients I sourced. So this way I don't have to plant wheat alongside my rye. I will substitute our home pressed sorghum syrup for the honey.
That’s certainly very impressive, I wonder, how many square meters of wheat do you have to plant for 1kg of whole wheat flour? Also do you lose much weight of flour if you want a white flour mix?
it was an absolute pleasure to watch your video, such a great recipe and you're just wonderful, I made my first sourdough and currently waiting for it to cool down, and hopefully, tomorrow ill have my first homemade sourdough, so happy to have done it and thank you for this video!!
@@MyGermanRecipes Hii! I had it today and it was amazing!!!! turned out perfect! absolutely delicious ! again thank you for this wonderful video and you're great work!
Wow. I've had to give up wheat do to an allergy. I've been itching to eat bread since then! My first attempt came out too hard so I chopped it up and made dog biscuits (which they LOVED). The second try was perfect! I'm going to make this every week now that I have some starter -- which seems to be doing great. Thank you! So much better than store-bought wheat free bread. Going to try with a darker rye I found online next time. So nice that I can eat a darn sandwich.
Such a beautiful loaf of bread. I have some rye starter (started it with wheat in 2019) that I’m using to make this today. And wow are you right, this *is a super sticky dough!
Tip: hole den Sauerteig heute schon aus dem Kühlschrank und füttere ihn nochmals, das macht das Brot noch besser. Ob man damit Brötchen machen kann weiß ich nicht, habe das noch nie mit Sauerteig Teigen probiert. Es wären auf jeden Fall recht kompakte Brötchen. Gutes Gelingen morgen!
Thank you for your talent and sharing it with us. You are a very good teacher. I followed your recipe without changing anything. My bread was very good and I was proud to share it with my friends. They liked it. I am looking forward to watching your other videos and learning from you. Thank you!
Coming back to watch shortly but I just had to say it was a very welcome find in my email this morning, I am a huge fan of traditional German breads, thanks VERY MUCH for this recipe, the more bread recipes, the merrier I shall be 😎
Another way I found was a great way to bake the bread is in a large cast iron pot or casserole dish, simply heat it from cold in the oven as the oven is heating and then when the oven and pot is up to temperature, you simply carefully place your dough into the pot. The residual heat surrounding the bread, no lid, bakes a particularly nice loaf.
There's no doubt in my mind that only the German's know how to make rye bread..will make it this week..but first have to check out the Starter Dough...thank you for making this video short and sweet and for converting F to C...I just had to subscribe to your channel😊
The hot water helps the rye flour to absorb the liquid and also, this will help with the texture and taste of your bread. In Germany we call this „Brühstück“ but In English it seems to be called scalded flour. I found a description/explanation in point 5 in this article: thebreadmaiden.blogspot.com/2016/02/the-science-behind-scalded-flour.html
With some flours that have high levels of natural yeast and bacteria, you have to add the the warm water in order to eliminate them. If you don't, the bread will taste too acid and the crumb too tight.
We love Mischbrot you taught us. Now we will learn this rye bread. It takes us more than a week to eat a whole loaf. I would like to bake little bread loaves in our toaster oven so we can always have fresh baked bread. I would make a full loaf of dough and break it up into little loaves. We may have to half-bake it like store-bought, then finish baking it when it's time to eat. Do you know how to do that?
Hello Barbara, thank you for your sharing . Your recipe is wonderful , and i followed it and made a very nice rye bread ! My husband and I love it very much ! There is a question I would like to ask , May I know why need boiling water (50 degree) to mix the rye ? Looking forward your reply ， thank you so much !
Combining the flour and starter reminds me of eating hot wheatbix and not adding quite enough milk, it would turn into concrete pretty much lol. Haha @12:20 you just confirmed my thoughts 🤗
I‘d be careful with adding seeds or oats since rye dough already has a hard time with rising. It might turn out rather flat. Also, if you still want to add these, soak them in water first so the bread will not be too dry.
Thank you. It's the 100% Rye that I was looking for. QUESTION: Can I use my starter, made from white flour, for this rye recipe? --- maybe with some yeast added?
Very interesting, I have been baking Sourdough bread for a few years now, because I live in Australia. Your preparation seems to vary from what I am used to. I have a starter which has been fed on a regular base with flour and water to equal amounts. I refresh it in the morning when I want to make my bread. I only use about 120g of active starter for a 1kg finished bread. Once it has been kneaded and risen for about 2-3hours, I form my loaf and place it in the banneton basket and put it in the fridge, and leave it there for 10-12 hours before I bake it. I wonder If it would taste different in the end. I will try your method, and see if it any different in taste and texture.
Your method is perfect! Stick to it. The more time the dough has, the better the taste. Also, if you are feeding and baking that regular, that is as it should be. I wish I had enough time (and people to eat) to do the same. Happy baking!
Bake for about 60 minutes or until the bread has the prefered color and sounds hollow if you knock on its bottom. Please also check the blog post for more details on the recipe. Best, Barbara
Good morning , i think i can make rye bread soon, (maybe) today ,did i miss your video on how much time you baked your bread? Sorry maybe i am having a senior moment ! Thank You ! Guten Tag !
Hello thanks for taking the time with this clear detailed video. I have never made bread but I feel I could give it a try with these instructions. When I click through to your blog for the recipe I get only a blank page. Would there be any technical problems with your blog at present? Or problems accessing it from Australia? Thank you!
There is indeed a technical problem with the blog since yesterday and I hope my provider will get it fixed, soon. We at least were able to recover the page somewhat. The homepage looks like its from hell but you can use the menu bar to navigate to the recipes. Sorry for that, the provider is to blame, they messed up big but we‘ll have to be patient and hopefully it‘s all back properly, soon.
Nice easy recepy! I usually bake my bread at 180 Celsius, but decided to give a try at 230. It was burned, but leaason learned. The next two times I simply reduced the temperature and all was fine :) Many, many thanks for grams, precision is important!
Enjoy your videos, I want to try this recipe but I failed with other ones...the dough is sticky I wasn't able to get the dough off my bowl or hands... feeling sad... tried so any times. Help Barbara.. thanks so much.
I too bake the bread at a much lower temperature. I took heed of how they used to make the pumpernickel at a famous place in Germany (whose name I do not remember), where they cook it low and slow for many hours. For me, I start it out a little low for the first 30 min, maybe 320 degrees F and then turn it up to 350 degrees F until the internal temperature is at least 190 to 200 degrees F using a meat thermometer.
I just followed this recipe to make my first loaf of bread - ever! It turned out wonderfully.. really enjoy the flavour. I did substitute molasses for the honey and i really liked the result. I had one question. How do you prefer to store the uneaten bread? WE ate 1/2 the loaf with dinner but im wondering if you have a favourite way to store it. In the refrigerator? On the counter? in plastic (to retain moisture) or not? Not looking to store it for days and days but maybe over a day or two.. Thanks for the excellent video! hello from Vancouver, BC
Thank you so much for your reply. I will give it a try. Btw, can i divide into two portions, will it affect the result? And what if i bake in a loaf pan, will it give the same result? What size loaf pan should i use if make into two loaves? Another question, do i need to steam if baking in loaf pan?
I usually bake one loaf and cut it in half, then freeze one half. I‘ve never baked this bread in a loaf pan or divided it, so I can‘t really answer your questions. I would, however, steam for a nice top crust.
Yes, wonderful! It‘s just that Zwetschgen are very difficult to get and only available for a very short time. Let‘s see if I can find them in late summer!
@@josephmcmenemy1497 zwetschken are a small plum more oblong in shape than round. I think it's a damson plum. Traditional dumplings are made with these smaller plums but you can substitute any fruit. That is what my wife does.
Great video. Thank you for your explanation! Is it OK to add salt only in the bread dough and not in the sourdough / pre dough? If the room temperature is 24°C and not 30°C, can I compensate that by waiting longer (e.g. 30 hours) when making the sourdough?
to the salt: yes To the sourdough: That might be ok, just make sure your sourdough is not getting too sour. Otherwise it will not rise well and the bread tastes too sour.
@@rofsjan generally you don’t want to add salt to your sourdough starter because the salt inhibits the yeast, kills it where it has contact. When feeding any starter, it’s best if you just add equal parts room temperature water and flour ie 100g of flour + 100g water. I wouldn’t add warm water to your starter with the exception of the first few feeds to get it going, otherwise you will find you have far more starter than you need and end up with an overflowing jar of starter.
I made the rye bread yesterday and it is a real delicacy. My sourdough is strong and I have not added yeast. I baked it in a Dutch oven for 25 minutes with a lid and another 25 minutes without a lid. I wanted to ask, is it possible / worthwhile to replace the honey with malt syrup or molasses syrup. Has anything been tried and will it upgrade the bread?
@@MyGermanRecipes Hi, well I replaced the honey with half the amount of molasses and half the honey (I did not have the courage for more at this point😊) and the bread came out delicious and with a slightly deeper flavor because of the molasses. Next time add another quarter of the amount and I will update. Thank you so much for the wonderful recipe and continue a lovely day🌸🌺
Hello I’m trying this recipe today, my pre- dough is mixed and sitting until tomorrow. Are the oven temperatures for a fan oven or non-fan? Many thanks.
In general I wouldn't use the fan in the oven when baking bread because it can dry out the bread. So, these temperatures are without the fan but still, every oven is different, the shape of your bread might be different or your dough is more moist because of different flours. So, times and temperatures might vary a little. I'd use the temperature from my recipe and then adjust for your next bread if needed.
Not sure, I don‘t memorize every word I said in a video that I recorded years ago 😆 but you will for sure find the baking time in the blog post of this recipe. Link is in the video description (I really wish RUclips would make that part more visible than a tiny rectangle).
Hello! Really appreciate your video! I do have a question though, the pre dough that you have prepared on the first steps you said to leave it room temp at around 12hrs. Is it ok to leave that inside the chiller? Our room temp in my place is around 30c I dont think it can survive with that temp. Thanks a lot!
The chiller might be too cold, depending on the temperature there. Hard to tell. Please go to my blog and read the post about sourdough, there you will find the required temperatures for sourdough.
I get this question a lot and the short answer is: I don't - any more. Long answer: I had a source here in Houston at the bakery of Central Market but they don't sell it anymore. But if you have a bakery near you, try to ask if they have fresh yeast and if they are selling some to you.
Pretty much it’s only sold as a commercial product ie you have to be a bakery or similar business to be able to buy it. I think mostly from what I understand fresh yeast has a very short shelf life, it needs to be living for it to work.
Alesia Veracoechea Some people just insist that wheat is bad or that the sourdough must be from the same flour as the bread. It’s kind of a believe system but in real nothing really happens when you mix flours. It’s just a problem for those who can’t have wheat for health reasons like diabetes or allergies.
It’s called cake yeast or fresh yeast. You can’t get it in the US and most other countries but I got lucky for a while at the bakery at Central Market … until they decided not to sell it to me anymore. Just use the instant version.
I love seeing your German recipies like my Mother and Omas made. But I website to get the recipe isn't uploading correctly. I've tried many options but still can't get past the opening Home page. Isabella
Hi Isabella, I am so sorry you are having trouble accessing my blog. I checked but could not experience the same. Can you provide me with more details about what is happening? Please write me at mail@mygerman.recipes Thanks for letting me know about the problem. Best, Barbara
Thanks! I've been using this recipe obsessively until I was able to turn out a good loaf. Question: my starter doubles in about 5 hours. During the first part of the recipe you let it sit overnight. When I do that it is flat the next day. Is that what you get?
Hi from Tokyo. Could anyone tell me how do you slice this bread? I tried this great recipe and believe it succeeded (tastes great!), however, the bread is very hard to slice. I use nice bread knife, but having difficult time to make thin slice. Should I purchase electronic slicer? I also am very curious how German people slice hard bread like this one. Thanx.
It sounds like your crust got a little bit too thick. In a way that is good because it keeps the bread fresh for longer but if you have trouble to cut it with a regular bread knife, this shouldn't happen. Many homes in Germany have a bread slicer - either with a hand crank or electric. But often we ask the bakery to cut the fresh bread for us or cut with a bread knife. I would suggest this: Next time you bake this bread, open the oven wide after 10 minutes to release steam. Then continue baking. This should help. If you want to have a soft crust, you could try and brush the bread with a mix of egg white and water before baking. I hope I could help.
My German Recipes ☺️Thank you very much for your quick reply. Unfortunately my electronic oven stop baking if I open it😭 I also divide a dough two because the inside of bread looks quite too much moistened (outside was very hard..and looked similar to your bread. Or, is this normal?) when I bake this rye bread at first time. Well, my oven is not yours, so I will manage it and it is one of joy of baking👍. Next time when I visit Germany, someday, I definitely purchase a bread slicer. All Japanese own rice cooker, and German people own bread slicer, interesting😊👍
Lol, I love you comment on rice cookers and bread slicers 😆 and I love all the international comments. Your oven is definitely different from mine and I am sure you‘ll figure it out how to bake this bread with yours. The center of the bread is usually not very moist but not entirely dry either. Difficult to explain. Greetings from Texas!
After baking let the bread cool completely, then let it sit for a few more hours uncut / uncovered. In the evening cover it with a bowl or put inside a plastic bag. Over night the moisture will equalize and make the crust softer and the inside drier. Rye bread tastes better on the next day and you will be able to slice it thin with just your bread knife. It's even better and softer on days 3 & 4.
FeedR Developers Thank you for the tip! It is perfect timing because I baked the bread yesterday and don't cut it yet. I will wait for a couple of days. I also bought an electric bread slicer of ritter😆👍
hadassah V I found this because I was curious myself cooking.stackexchange.com/questions/35428/when-making-bread-should-i-add-salt-early-or-late-pros-and-cons
Baked my first rye bread according to these instructions. It was so easy and came out perfect! I have to stop myself from devouring the whole bread.
I have made this several times, it is outstanding!!! Other rye recipes pale in comparison. Thank You!
This recipe gave me the most delicious rye bread ever! I've eaten many variations of rye bread while in Europe, but hadn't baked it before and have never mastered the art of sourdough proofing. I think I could have proofed this one longer, but it did not matter because this bread came out great. The flavor is amazing! I am now a rye convert. Video instruction was very helpful.
Great to hear! I’m happy that you mastered it and love the bread. Keep up the good baking!
It's nice to see a different approach from fast paced videos, that skip a lot of details. Thank you!
Thank you!... I'll definitely try this version now.
I also enjoyed the calm and sensitive presentation.. the smooth explanations...
the sense of relating to good taste, tradition, and the beauty of bread making...
love from Greece :)
Very good your Rye Bread, thanks ❤
Thank you for the excellent video. I’ve been baking sourdough bread for years and today’s loaf was 100% rye and sticky! Your instructional video was reassuring and I’m looking forward to the results.
I bake the rye bread in 2 loaf pans. The texture is soft and chewy. Took a small piece and is delicious with butter. Thank you.
Can't wait to make this. Love your calm and clear video :-)
Great detailed instructions, delicious looking bread. Sourdough rye bread is my favourite, but can never find one with pure rye flour! So will try this out!
Thank you! I love rye bread!
I made your bread last night and it is absolutely delicious! I can't believe how thick and crunchy the crust is! Amazing recipe!!
Have been using your bread spices in Rye Bread. Using cast iron pot to hold heat and create steam, I get beautiful crusty German bread. Thank you for teaching me how to make my favorite bread from childhood.
Thanx for sharing, both this and the rye starter! Bread turned out amazing, eternal blessings and just keep happiness, peace and love spreading, showing folks what they could be with their time, instead of weapons producing and supporting, making 🙏🏼🫶🏼🙆🏻♀️🥰❤️
You made me remember my German background, my Mom eating rye crisp in the 1960's, my grandparents very large farming and farm animal history in the 1920's in Deer Park, WA, and what I should be adding back into my diet. You have an excellent production crew!
Pamela J. Hanson
(Former Producer, Director and Crew at our local four channel Xfinity Comcast TV station.)
Wow, thank you! I actually do it all by myself and I really appreciate you complimenting my production ❤️
Hello Barbara. Thank you for sharing your wonderful recipes and technique with us. I’ve tried your rye and sourdough breads and they work just fine, even here in Sunny Singapore.
For those among us who are concerned about mixing mass and volume units, the numbers for water can be used interchangeably since water has a density of 1g per ml.
Excellent Bread! I have made it many times with River Mills organic rye from WI and it is excellent!
Was trying to find one in German because I never thought to find a recipe in English. This is brilliant! Danke schön! I'll be starting my Roggenbrot now.
Oh! Finally! I’ve founded a chance to taste a good bread again. Thank you! Thank you very-very much!😍👍
I know what you mean about rye flour. You can only get it in the small bags. I use it to feed my sourdough starter. I went ahead and bought a mill and rye berries so that I can have plenty. I bake a loaf of bread every week. I like to experiment with different grains....Ive been working with Einkorn as of late. I am going to try this recipe...looks really good. Thanks for the explanation on the hot water and link.
Yep, I bought a huge sack of rye flour on amazon, after being tired of hunting all these little packages down. I would have bought a mill but they are currently all out of stock.
Cast iron pots or large cast iron frying pan or grill plate work great for bread, otherwise on a pizza stone or ceramic tile also work really well. Also transferring the bread on baking paper really helps though can become a bit fragile in the hot oven as the paper scorches. Works equally well for pizza too. 🍕
I like your detail instruction, like temperature: add yeast if the starter is not very active. 👍
OK. Rudy has risen. Thanks
This recipe has taken my rye breads to another level. Am delighted with the results, both with the texture and the taste. I had to give up using wheat in bread as I don’t feel so good after eating it, I don’t miss it at all with this, absolutely delicious! Thank you!
Wonderful!
I just took my second bite!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Awesome!
I have to admit that I added Yeast (date) water instead of just plain filtered!
AWESOME1!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thank you dear lady!
Oh, no problem making the Rye sourdough starter. It was beautiful by the second day.
However, I have just thrown out my 7th attempt at making a sourdough starter.
Neither all-purpose or unbleached flour did anything. I'd rather grow a Chia!
Try making your stater with organic rye or whole wheat flour. You can use 50 percent unbleached white but the whole grains provide better food for the wild yeasts and bacteria (and for people too). Also you need a temperature below 80 deg Fahrenheit to discourage mold and feed 3 times a day to start, then twice a day. Maybe these hints will help, I treat my starter like a pet and that time and attention works for both. Good luck 👍 💓
It’s amazing the effort put in to making this rye bread. I’m working on a rye starter. I hope my tap water won’t ruin it. It’s definitely got chlorine and fluoride :(
Some people suggested to let the water stand overnight so the chlorine would disappear ... not sure if it works but maybe worth a try.
You can judge the water temperature quite easily as you basically want roughly blood temperature, or lukewarm water, to test this, assuming your hands are neither particularly hot or cold then dipping your finger into the water, if it feels neither warm, nor cold then it’s at blood temperature. The most important thing is not to have it too hot as you will kill the natural bacteria/yeast, if it’s cold then it will still grow but much more slowly. Adding a little sugar can also speed it up by feeding the yeast. Do not worry if you leave it longer and you see small bubbles and has a sour smell, this is good as it’s natural fermentation. You really only want to be concerned if you see mould, specifically pink mold, it should not occur but if it does, throw it out and start again.
This recipe is just what I've been looking for. I'm planting winter rye this year and I prefer to make my garden ingredient recipes with only ingredients I sourced. So this way I don't have to plant wheat alongside my rye. I will substitute our home pressed sorghum syrup for the honey.
Sounds like you managed to be very self sufficient, I'm impressed! Keep it up and enjoy the bread!
That’s certainly very impressive, I wonder, how many square meters of wheat do you have to plant for 1kg of whole wheat flour? Also do you lose much weight of flour if you want a white flour mix?
Hallo! Looks delicious.. and very tempted to try baking homemade bread. Danke schön.
it was an absolute pleasure to watch your video, such a great recipe and you're just wonderful, I made my first sourdough and currently waiting for it to cool down, and hopefully, tomorrow ill have my first homemade sourdough, so happy to have done it and thank you for this video!!
Let me know how you liked your bread 😀
@@MyGermanRecipes Hii! I had it today and it was amazing!!!! turned out perfect! absolutely delicious ! again thank you for this wonderful video and you're great work!
Thank you for this! I’m looking to have 100% rye sourdough and it is so hard to find, so I have to try to make it.
Wow. I've had to give up wheat do to an allergy. I've been itching to eat bread since then! My first attempt came out too hard so I chopped it up and made dog biscuits (which they LOVED). The second try was perfect! I'm going to make this every week now that I have some starter -- which seems to be doing great. Thank you! So much better than store-bought wheat free bread. Going to try with a darker rye I found online next time. So nice that I can eat a darn sandwich.
I'm happy I could help with this!
Such a beautiful loaf of bread. I have some rye starter (started it with wheat in 2019) that I’m using to make this today. And wow are you right, this *is a super sticky dough!
Thanks so much for this recipe! I can't eat wheat, but I love rye bread!
I’ll definitely try this , thank you for the recipe
Just made your rye - wheat mischbrot, but will try this one next week! Love your videos!! 😋😋
Danke für das tolle Rezept. Haben meinen Sauerteig letzte Woche angesetzt. Will morgen das Brot backen. Kann ich daraus auch Brötchen machen?
Tip: hole den Sauerteig heute schon aus dem Kühlschrank und füttere ihn nochmals, das macht das Brot noch besser.
Ob man damit Brötchen machen kann weiß ich nicht, habe das noch nie mit Sauerteig Teigen probiert. Es wären auf jeden Fall recht kompakte Brötchen.
Gutes Gelingen morgen!
Great recipe! The bread turned out absolutely wonderful. Thank you!
I absolutely LOVE this video - with the basic instructions, it is so easy to follow!
Thank you! Enjoy 😊
This was great. I have been making various rye recipes and this has finally hit the spot. ...or x marks the spot, or something like that.
Hope you enjoy
Thank you for your talent and sharing it with us. You are a very good teacher. I followed your recipe without changing anything. My bread was very good and I was proud to share it with my friends. They liked it. I am looking forward to watching your other videos and learning from you. Thank you!
Thank you, Richard, I appreciate your feedback! :-)
I just made this bread. It turned out wonderfully! Thank you for this great recipe..❤️😊
❤️
Very good recipe. Looks delicious
Coming back to watch shortly but I just had to say it was a very welcome find in my email this morning, I am a huge fan of traditional German breads, thanks VERY MUCH for this recipe, the more bread recipes, the merrier I shall be 😎
There i definitely more to come.
My German Recipes As far as the starter is concerned, is there any benefit in using both rye and whole wheat flour?
Good question. The wheat adds gluten in the dough and the bread has a softer texture. It‘s also milder in taste.
My German Recipes ok, thanks
Thank you. Feel like I finally found the information I've been looking for. Subscribed now and happy.
Thankyou for your great Video!
I love this kind bread ,you are beautiful ❤️ Thank you 🌍🌎👍🙏🙏🙏
Thank you for putting all this rye bread information together. Do you have the baker's percentages for this recipe?
Another way I found was a great way to bake the bread is in a large cast iron pot or casserole dish, simply heat it from cold in the oven as the oven is heating and then when the oven and pot is up to temperature, you simply carefully place your dough into the pot. The residual heat surrounding the bread, no lid, bakes a particularly nice loaf.
Some of my breads I am baking exactly like that. It cost me a cast iron pot though! The handle of the lid broke in the oven.
@@MyGermanRecipes Yeah, best go with the pots with the Steel handles, you can buy some of the separately if you want to replace it.
@@MyGermanRecipes I just realised what you said in re-reading your comment, I don't put the lid on when baking the bread
@@MyGermanRecipes if your pot handle is a knob with one screw the Amazon has several heat proof replacments. Good luck!
Thank-you so much!! I have tried so many 100% rye bread recipes but this one was THE BEST! Just like my bakery makes, but at 1/10th the price!
Wonderful!
There's no doubt in my mind that only the German's know how to make rye bread..will make it this week..but first have to check out the Starter Dough...thank you for making this video short and sweet and for converting F to C...I just had to subscribe to your channel😊
Welcome to my German recipes!
fantastic Danke
Love Black Bread, our local supermarket has German black bread, it was a note of sea salt and caraway seed. love it for a Ruben sandwich
You should also check out my Whole Grain Bread on this channel!
@@MyGermanRecipes I'm unable to get into your recipes website!
@@marieantoinettev712 Are you using the correct link? mygerman.recipes
I just checked and the website is up and running.
@@MyGermanRecipes this one works! Thank you!
Beg you're from Houston. Say, yes!
Agree. Sourdough bread taste better after its completely cool especially after 1 day. Ya more flavourful.
This is a beautiful rye bread. I love rye bread and will try. Have a question: Why use hot water? Thanks for sharing.
The hot water helps the rye flour to absorb the liquid and also, this will help with the texture and taste of your bread. In Germany we call this „Brühstück“ but In English it seems to be called scalded flour. I found a description/explanation in point 5 in this article: thebreadmaiden.blogspot.com/2016/02/the-science-behind-scalded-flour.html
With some flours that have high levels of natural yeast and bacteria, you have to add the the warm water in order to eliminate them. If you don't, the bread will taste too acid and the crumb too tight.
Hifrom Tokyo. Your video is such a joy. I will try your Rye bread😊
We love Mischbrot you taught us. Now we will learn this rye bread. It takes us more than a week to eat a whole loaf. I would like to bake little bread loaves in our toaster oven so we can always have fresh baked bread. I would make a full loaf of dough and break it up into little loaves. We may have to half-bake it like store-bought, then finish baking it when it's time to eat. Do you know how to do that?
Hello Barbara, thank you for your sharing . Your recipe is wonderful , and i followed it and made a very nice rye bread ! My husband and I love it very much ! There is a question I would like to ask , May I know why need boiling water (50 degree) to mix the rye ? Looking forward your reply ， thank you so much !
Combining the flour and starter reminds me of eating hot wheatbix and not adding quite enough milk, it would turn into concrete pretty much lol. Haha @12:20 you just confirmed my thoughts 🤗
Great, very good i will try it
Made this recipe twice and the bread tasted so good! Could I add seeds and oats to it? Also can I bake this recipe in a bread pan?
I‘d be careful with adding seeds or oats since rye dough already has a hard time with rising. It might turn out rather flat. Also, if you still want to add these, soak them in water first so the bread will not be too dry.
Thank you for your very clear instructions Loved your presentation from Aus
I LOVE Pumpernickel bread. Would you please share a good authentic recipe if you know of one? Something not too complex would be great! Thanks!
Check put the Whole Grain Bread on this channel.
Hallo, doesn´t have to add normal yeast into a "slow" sourdough. Just add a teaspoon of honey. Yeast "eats" sugar to develop and thrive
Thank you. It's the 100% Rye that I was looking for. QUESTION: Can I use my starter, made from white flour, for this rye recipe? --- maybe with some yeast added?
Yes you can! Unless you have to stay away from wheat flour for health reasons, there is nothing wrong with using wheat starter.
@@MyGermanRecipes Thank you and best wishes from Vancouver Canada.
Very interesting, I have been baking Sourdough bread for a few years now, because I live in Australia. Your preparation seems to vary from what I am used to. I have a starter which has been fed on a regular base with flour and water to equal amounts. I refresh it in the morning when I want to make my bread. I only use about 120g of active starter for a 1kg finished bread. Once it has been kneaded and risen for about 2-3hours, I form my loaf and place it in the banneton basket and put it in the fridge, and leave it there for 10-12 hours before I bake it.
I wonder If it would taste different in the end. I will try your method, and see if it any different in taste and texture.
Your method is perfect! Stick to it. The more time the dough has, the better the taste. Also, if you are feeding and baking that regular, that is as it should be. I wish I had enough time (and people to eat) to do the same. Happy baking!
That was really great, thanks 😊 next your starter video.
Super....thanks...
hello, thank you for the recipe!
How long should i bake it? i understand till the crust is to my liking, but whats the approximate time?
wish well!
Bake for about 60 minutes or until the bread has the prefered color and sounds hollow if you knock on its bottom. Please also check the blog post for more details on the recipe. Best, Barbara
Good morning , i think i can make rye bread soon, (maybe) today ,did i miss your video on how much time you baked your bread? Sorry maybe i am having a senior moment ! Thank You ! Guten Tag !
Hello thanks for taking the time with this clear detailed video. I have never made bread but I feel I could give it a try with these instructions. When I click through to your blog for the recipe I get only a blank page. Would there be any technical problems with your blog at present? Or problems accessing it from Australia? Thank you!
There is indeed a technical problem with the blog since yesterday and I hope my provider will get it fixed, soon. We at least were able to recover the page somewhat. The homepage looks like its from hell but you can use the menu bar to navigate to the recipes. Sorry for that, the provider is to blame, they messed up big but we‘ll have to be patient and hopefully it‘s all back properly, soon.
@@MyGermanRecipes many thanks, I see it’s back now. Looking forward to trying soon! :)
Nice easy recepy! I usually bake my bread at 180 Celsius, but decided to give a try at 230. It was burned, but leaason learned. The next two times I simply reduced the temperature and all was fine :) Many, many thanks for grams, precision is important!
Enjoy your videos, I want to try this recipe but I failed with other ones...the dough is sticky I wasn't able to get the dough off my bowl or hands... feeling sad... tried so any times. Help Barbara.. thanks so much.
I too bake the bread at a much lower temperature. I took heed of how they used to make the pumpernickel at a famous place in Germany (whose name I do not remember), where they cook it low and slow for many hours. For me, I start it out a little low for the first 30 min, maybe 320 degrees F and then turn it up to 350 degrees F until the internal temperature is at least 190 to 200 degrees F using a meat thermometer.
I just followed this recipe to make my first loaf of bread - ever! It turned out wonderfully.. really enjoy the flavour. I did substitute molasses for the honey and i really liked the result. I had one question. How do you prefer to store the uneaten bread? WE ate 1/2 the loaf with dinner but im wondering if you have a favourite way to store it. In the refrigerator? On the counter? in plastic (to retain moisture) or not? Not looking to store it for days and days but maybe over a day or two.. Thanks for the excellent video! hello from Vancouver, BC
The best way to keep the rye bread is to put it in a wooden container with a lid
Da hab ich jetzt echt bock drauf. Grußaus Deutschland. Super Video👍
Danke! ❤️
Thank you so much for your reply. I will give it a try. Btw, can i divide into two portions, will it affect the result? And what if i bake in a loaf pan, will it give the same result? What size loaf pan should i use if make into two loaves?
Another question, do i need to steam if baking in loaf pan?
I usually bake one loaf and cut it in half, then freeze one half. I‘ve never baked this bread in a loaf pan or divided it, so I can‘t really answer your questions. I would, however, steam for a nice top crust.
Thank you for your reply. You are very kind. God bless.
Well and clearly explained...I think you've got a Phoebe from friends look and feel :)
Lol
Great job!!!!
Thanks 😊
This the most commonly eaten bread in Finland, dark and sour. no sweeteners just whole grain rye flour, water and salt and some add caraway .
Does the bread last longer without the sweetners?
I love caraway in rye bread. I've never had success making it, so I'll have to try this recipe.
A recipe your subscribers might like is zwetschken knoedel. My mom used to make it and now my wife does and they are a family favorite.
Yes, wonderful! It‘s just that Zwetschgen are very difficult to get and only available for a very short time. Let‘s see if I can find them in late summer!
@@MyGermanRecipes my wife uses peaches or pears out of season
My German Recipes hl I am in Scotland, what is zwetcscken and would I be able to get it in Scotland, is there an English translation?.
@@josephmcmenemy1497 zwetschken are a small plum more oblong in shape than round. I think it's a damson plum. Traditional dumplings are made with these smaller plums but you can substitute any fruit. That is what my wife does.
Zwetschgen are prune plumps here in Canada
Great video. Thank you for your explanation!
Is it OK to add salt only in the bread dough and not in the sourdough / pre dough?
If the room temperature is 24°C and not 30°C, can I compensate that by waiting longer (e.g. 30 hours) when making the sourdough?
to the salt: yes
To the sourdough: That might be ok, just make sure your sourdough is not getting too sour. Otherwise it will not rise well and the bread tastes too sour.
@@MyGermanRecipes Great. Thank you for your response and additional information!
@@rofsjan generally you don’t want to add salt to your sourdough starter because the salt inhibits the yeast, kills it where it has contact. When feeding any starter, it’s best if you just add equal parts room temperature water and flour ie 100g of flour + 100g water. I wouldn’t add warm water to your starter with the exception of the first few feeds to get it going, otherwise you will find you have far more starter than you need and end up with an overflowing jar of starter.
Hey guys, when adding the starter - is this active starter thats peaked/risen? Or is it peaking/rising in the bowl with this feed?
wow what a nice technique, by using only rye flour
"Has risen" is correct. 😄
Thank you! I was wondering about that for a while. Now I know 👍😀
I made the rye bread yesterday and it is a real delicacy. My sourdough is strong and I have not added yeast. I baked it in a Dutch oven for 25 minutes with a lid and another 25 minutes without a lid. I wanted to ask, is it possible / worthwhile to replace the honey with malt syrup or molasses syrup. Has anything been tried and will it upgrade the bread?
I don't know, I haven't tried it. Let us know here if you find out.
@@MyGermanRecipes Hi, well I replaced the honey with half the amount of molasses and half the honey (I did not have the courage for more at this point😊) and the bread came out delicious and with a slightly deeper flavor because of the molasses. Next time add another quarter of the amount and I will update. Thank you so much for the wonderful recipe and continue a lovely day🌸🌺
@@yaelarbelymizrachi2319 Thank you for letting us know your result!
Hello I’m trying this recipe today, my pre- dough is mixed and sitting until tomorrow.
Are the oven temperatures for a fan oven or non-fan?
Many thanks.
In general I wouldn't use the fan in the oven when baking bread because it can dry out the bread. So, these temperatures are without the fan but still, every oven is different, the shape of your bread might be different or your dough is more moist because of different flours. So, times and temperatures might vary a little. I'd use the temperature from my recipe and then adjust for your next bread if needed.
Thanks for your reply. I made one loaf already and it came out really well, fantastic flavour and texture, great with just butter.
Can’t wait to try this out. Did I miss the baking time?
Not sure, I don‘t memorize every word I said in a video that I recorded years ago 😆 but you will for sure find the baking time in the blog post of this recipe. Link is in the video description (I really wish RUclips would make that part more visible than a tiny rectangle).
You mentioned about the rye bread recipe 60/40% bread flour and rye flour. Will you be demonstrating that recipe?
That recipe is already here on the channel (Mischbrot)
Hello! Really appreciate your video! I do have a question though, the pre dough that you have prepared on the first steps you said to leave it room temp at around 12hrs. Is it ok to leave that inside the chiller? Our room temp in my place is around 30c I dont think it can survive with that temp. Thanks a lot!
The chiller might be too cold, depending on the temperature there. Hard to tell. Please go to my blog and read the post about sourdough, there you will find the required temperatures for sourdough.
Hello, May I ask where you found fresh yeast. I have only found dry yeast so far. Thanks for your Video :)
I get this question a lot and the short answer is: I don't - any more.
Long answer: I had a source here in Houston at the bakery of Central Market but they don't sell it anymore. But if you have a bakery near you, try to ask if they have fresh yeast and if they are selling some to you.
Pretty much it’s only sold as a commercial product ie you have to be a bakery or similar business to be able to buy it. I think mostly from what I understand fresh yeast has a very short shelf life, it needs to be living for it to work.
Thank you for your very clear tutorials. Getting ready to make my first loaf. Will let you know how it turns out.
Great!!! Loved this video! Will try this recipe for sure. Just one Q: is your sourdough starter also made of rye flour?
Yes, but you don’t have to use rye sourdough. You can as well use a wheat sourdough but if I’d do that in my videos, a lot of people would complain 😆
My German Recipes ohhhh how come? Love your channel!!!!!
Alesia Veracoechea Some people just insist that wheat is bad or that the sourdough must be from the same flour as the bread. It’s kind of a believe system but in real nothing really happens when you mix flours. It’s just a problem for those who can’t have wheat for health reasons like diabetes or allergies.
My German Recipes got it! :)
@@MyGermanRecipes People who have celiac disease cannot eat anything with gluten in it, so they cannot eat anything with wheat flour based.
What type of yeast do you have? It looks like it is a paste. I have only used the kind that is like a powder..
It’s called cake yeast or fresh yeast. You can’t get it in the US and most other countries but I got lucky for a while at the bakery at Central Market … until they decided not to sell it to me anymore. Just use the instant version.
I love seeing your German recipies like my Mother and Omas made. But I website to get the recipe isn't uploading correctly. I've tried many options but still can't get past the opening Home page.
Isabella
Hi Isabella, I am so sorry you are having trouble accessing my blog. I checked but could not experience the same. Can you provide me with more details about what is happening? Please write me at mail@mygerman.recipes
Thanks for letting me know about the problem.
Best, Barbara
Thanks! I've been using this recipe obsessively until I was able to turn out a good loaf. Question: my starter doubles in about 5 hours. During the first part of the recipe you let it sit overnight. When I do that it is flat the next day. Is that what you get?
If your sourdough is that active, you can decrease the time.
Normal bottled water from the shops has no chlorine so is a good option for bread making. I’m on tank water where I live.
Lovely looking loaf! It would have been nice if you could have cut it, so we could see the crumb!
Hi from Tokyo.
Could anyone tell me how do you slice this bread? I tried this great recipe and believe it succeeded (tastes great!), however, the bread is very hard to slice. I use nice bread knife, but having difficult time to make thin slice. Should I purchase electronic slicer? I also am very curious how German people slice hard bread like this one. Thanx.
It sounds like your crust got a little bit too thick. In a way that is good because it keeps the bread fresh for longer but if you have trouble to cut it with a regular bread knife, this shouldn't happen. Many homes in Germany have a bread slicer - either with a hand crank or electric. But often we ask the bakery to cut the fresh bread for us or cut with a bread knife. I would suggest this: Next time you bake this bread, open the oven wide after 10 minutes to release steam. Then continue baking. This should help. If you want to have a soft crust, you could try and brush the bread with a mix of egg white and water before baking. I hope I could help.
My German Recipes ☺️Thank you very much for your quick reply. Unfortunately my electronic oven stop baking if I open it😭 I also divide a dough two because the inside of bread looks quite too much moistened (outside was very hard..and looked similar to your bread. Or, is this normal?) when I bake this rye bread at first time. Well, my oven is not yours, so I will manage it and it is one of joy of baking👍. Next time when I visit Germany, someday, I definitely purchase a bread slicer. All Japanese own rice cooker, and German people own bread slicer, interesting😊👍
Lol, I love you comment on rice cookers and bread slicers 😆 and I love all the international comments. Your oven is definitely different from mine and I am sure you‘ll figure it out how to bake this bread with yours. The center of the bread is usually not very moist but not entirely dry either. Difficult to explain. Greetings from Texas!
After baking let the bread cool completely, then let it sit for a few more hours uncut / uncovered. In the evening cover it with a bowl or put inside a plastic bag. Over night the moisture will equalize and make the crust softer and the inside drier. Rye bread tastes better on the next day and you will be able to slice it thin with just your bread knife. It's even better and softer on days 3 & 4.
FeedR Developers Thank you for the tip!
It is perfect timing because I baked the bread yesterday and don't cut it yet. I will wait for a couple of days. I also bought an electric bread slicer of ritter😆👍
Please tell me where you got those beautiful, round-bottom mixing bowls? I've been looking for those for many years. Thank you.
I got them from IKEA.
just tried your recipe, result will reveal tomorrow. 😅
Thanks for the recipe! I'm wondering why you add salt to the preferment? Why not simply add all the salt to the final dough?
hadassah V I found this because I was curious myself cooking.stackexchange.com/questions/35428/when-making-bread-should-i-add-salt-early-or-late-pros-and-cons
Hi, thank you. But I did not catch how long you bake it please. Thanks
Please check the information on the blog, the link is in the video description.