Recipe: Eating on a Dime 100% Whole Grain German Rye Loaf Bread

Recipe: Eating on a Dime 100% Whole Grain German Rye Loaf Bread Delicious, fresh and tasty.

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.

The rustic crust is deeply colored and boasts beautiful blisters!

Rye bread is a traditional Eastern European bread recipe.

It's still popular across Russia, Germany and the Baltic states.

You can have 100% Whole Grain German Rye Loaf Bread using 12 ingredients and 12 steps. Here is how you cook that.

Ingredients of 100% Whole Grain German Rye Loaf Bread

1. It’s of Rye Sourdough:.

2. It’s of whole grain rye flour.

3. You need of warm water.

4. It’s of rye sourdough starter.

5. Prepare of salt.

6. You need of Main Dough:.

7. It’s of whole grain rye flour.

8. Prepare of salt.

9. Prepare of molasses or honey.

10. It’s of warm water.

11. You need of Optional mix-ins:.

12. You need of toasted sunflower seeds, flaxseeds, dried fruits, etc. (or mix).

This was largely due to the fact that rye grains were easy to grow in bitter climates and not only grew well on farms but in the wild as well.

This is based on my favorite whole wheat bread recipe in the similar and related recipes links, which makes a dense, but tender loaf.

All I did was substitute rye flour for some of the wheat and added caraway seeds, which are optional.

I have included two different methods using a bread.

100% Whole Grain German Rye Loaf Bread 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. Its 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 (its 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..

However, sometimes, people want a pure rye bread and this is the recipe you need for that.

We utilize several white and whole grain rye flours, adding some rye berries for texture and caraway for that classic rye bread taste that you know and love! - Whole Grain Rye Flour and.

Using the pincer method, mix in the sourdough starter, salt and yeast.

Rye flour is my favourite flour for bread baking.

If you're looking for a lighter, softer sandwich bread, bread or AP flours are your best friend.