100% Whole Grain German Rye Loaf Bread
100% Whole Grain German Rye Loaf Bread

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, 100% whole grain german rye loaf bread. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Try this wholesome whole grain German graubrot recipe. You may use the back of a. The loaf is quite moist initially, but this evens out after a couple of days.

100% Whole Grain German Rye Loaf Bread is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. 100% Whole Grain German Rye Loaf Bread is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have 100% whole grain german rye loaf bread using 12 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make 100% Whole Grain German Rye Loaf Bread:
  1. Prepare Rye Sourdough:
  2. Get 255 g whole grain rye flour
  3. Prepare 255 g warm water
  4. Take 25 g rye sourdough starter
  5. Get 2.5 g salt
  6. Make ready Main Dough:
  7. Make ready 370 g whole grain rye flour
  8. Take 11 g salt
  9. Make ready 20 g molasses or honey
  10. Prepare 260 g warm water
  11. Make ready Optional mix-ins:
  12. Prepare 100 g toasted sunflower seeds, flaxseeds, dried fruits, etc. (or mix)

Germans eat rye bread for breakfast, with cheese, ham, salami and other cold cuts. This whole wheat, multigrain bread is slightly sweetened with honey and malt making it the perfect bread for a healthy and tasty smoked turkey sandwich. This is a healthy recipe my mom uses to make a thick loaf of bread, cut a thick slice in the morning, toast it, and add cheese, pepper and tomato for a great breakfast! Like most darker whole grain breads and sourdough loaves, this one needs to rest for a significant This overnight rye bread is an easier version of a northern European classic, made with whole Since I didn't have a loaf pan, I wound up baking it in a pyrex cake pan.

Steps to make 100% Whole Grain German Rye Loaf Bread:
  1. (Day 1) Mix all ingredients for rye sourdough. Cover well and let ferment for 20-24 hours at room temperature. It should become frothy and bubbly.
  2. (Day 2) In a large bowl, measure out the rye flour, salt and molasses/honey for the main dough. Place rye sourdough from day 1 on top and pour over warm water. Mix with your hands or a sturdy wet spatula for about 5 minutes. It's VERY sticky and more like a "paste" than a dough - you won't be able to knead.
  3. When well mixed, add any mix-ins and incorporate evenly into the dough by mixing an additional 2 minutes or so.
  4. My dough looked like this after everything is finished.
  5. Grease a bread loaf pan with butter or oil and dust with flour. Another option is to line with parchment paper.
  6. Put in the dough and gently press into the loaf pan. Even out the top with a scraper or your hands.
  7. Dust top with flour (I used fine ground rye flour).
  8. Let rise at room temperature (24°C/75°F) for 2 hours (it's okay if the temperature is not exactly that). It should rise up to the top of the loaf pan.
  9. While dough is rising, preheat oven to 250C/480F. Put a steam pan at the bottom rack of the oven when preheating for throwing in some boiling water for steam later. Prepare a kettle of boiling water as well.
  10. After the dough had risen, make a crisscross pattern on the top by gently pressing down with the edge of a pastry card or something similar. (about 5 mm or 1/4 inch or so deep).
  11. Total baking time is 70 minutes…. - Bake at 250C/480F for 10 minutes with steam. Then remove/release steam and turn temperature down to 200C/400F and bake for another 30 minutes. Remove the bread from its tin and put back in the oven for a final 30 minutes. Removing the bread from the pan lets the sides brown up into a nicer color.
  12. Let cool completely before slicing (its still cooking when you pull it out of the oven!), preferably waiting until the next day to let the flavors develop.

A whole grain sourdough bread takes time, but again, no kneading. Best, healthy whole grain bread recipes. Photos, videos, and tips help you make the perfect loaf. See Also: You searched for "German Whole Grain Wheat Bread". Whole grain sourdough is not only healthier, it also makes a really good sourdough culture.

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