100% Whole Grain German Rye Loaf Bread
A dense yet moist bread that will make you feel like you're eating in a German country house! It has a deep flavor with a bit of sweetness and bit of sourness from the sourdough. My favorite part is that the crust gets a caramelized, dark chocolate flavor! The flavor will develop and change over a couple days, so everyday is interesting! Great with butter, cheese (especially creamy ones), pickles, etc.
It will take 2 days before baking (Day 1 is to prepare the starter, Day 2 for mixing the main dough and baking).
For a 22 x 10 x 9 cm loaf pan = 8.6 x 4 x 3.5 in loaf pan (or similar in size is okay)
100% Whole Grain German Rye Loaf Bread
A dense yet moist bread that will make you feel like you're eating in a German country house! It has a deep flavor with a bit of sweetness and bit of sourness from the sourdough. My favorite part is that the crust gets a caramelized, dark chocolate flavor! The flavor will develop and change over a couple days, so everyday is interesting! Great with butter, cheese (especially creamy ones), pickles, etc.
It will take 2 days before baking (Day 1 is to prepare the starter, Day 2 for mixing the main dough and baking).
For a 22 x 10 x 9 cm loaf pan = 8.6 x 4 x 3.5 in loaf pan (or similar in size is okay)
Cooking Instructions
- 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.
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