Description
German Rye Bread, or Roggenbrot, is a classic staple in German cuisine. This hearty, slightly tangy bread is known for its dense crumb, dark crust, and rich flavor. Made primarily with rye flour, it’s perfect for sandwiches, toast, or simply slathered with butter. Unlike many fluffy white breads, Roggenbrot is deeply satisfying, nutritious, and keeps well for days.
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Ingredients
For the Starter (Preferment):
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1 cup rye flour
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½ cup lukewarm water
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¼ tsp instant dry yeast
For the Dough:
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All of the prepared starter
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2 cups rye flour
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1½ cups bread flour (or all-purpose flour)
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1½ tsp salt
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1 tsp sugar or honey
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1 tsp caraway seeds (optional, for authentic flavor)
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1½ tsp instant dry yeast
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1¼ cups warm water
For Topping (Optional):
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Extra caraway seeds
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Light dusting of flour
Instructions
Step 1: Make the Starter (Preferment)
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In a bowl, mix 1 cup rye flour, ½ cup lukewarm water, and ¼ tsp yeast until a thick paste forms.
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Cover the bowl loosely and let it sit at room temperature for 12–16 hours (overnight is ideal).
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You’ll know it’s ready when it’s slightly risen and has a pleasant, sour aroma.
Step 2: Prepare the Dough
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In a large mixing bowl, combine the starter with the remaining rye and bread flour.
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Add in the salt, sugar (or honey), caraway seeds, and yeast.
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Pour in the warm water gradually, mixing with a spoon or dough whisk until a sticky dough forms.
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This dough will be dense and sticky—it doesn’t need kneading like white bread.
Step 3: First Rise
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Cover the bowl with a towel or plastic wrap.
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Let it rise in a warm place for 1 to 1½ hours, until slightly puffy. It won’t double like regular bread, and that’s okay.
Step 4: Shape the Dough
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Flour your hands and lightly flour a surface.
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Turn the dough out and shape it into a loaf or round boule.
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Place it into a greased loaf pan or onto a baking sheet lined with parchment.
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Sprinkle the top with a little flour or extra caraway seeds if desired.
Step 5: Final Rise
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Cover loosely and let rise again for 45–60 minutes.
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The dough should rise just a bit and appear airy.
Step 6: Bake the Bread
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Preheat your oven to 425°F (220°C). Place a pan of hot water at the bottom of the oven to create steam.
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Score the top of the loaf with a sharp knife to allow expansion.
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Bake for 35–45 minutes, until the crust is deeply brown and sounds hollow when tapped.
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Let the bread cool completely on a wire rack before slicing. This helps the crumb set properly.
Notes
Use Steam – It helps develop a crispy crust and beautiful color.
Don’t Over-Knead – Rye dough is naturally sticky and needs minimal handling.
Let It Cool – Cutting too early can make the bread gummy inside.
Flavor Deepens with Time – Roggenbrot often tastes better the next day.
Store Well – Wrap tightly in a cloth or keep in a bread box to retain moisture.
- Prep Time: 15 minutes (plus rising time)
- Cook Time: 45 minutes
- Cuisine: German