The Last German Bread Recipe You Ever Need - Dark Sourdough Rye Bread

This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will master making a beautiful dark rye sourdough bread. It's called Roggen-Sauerteigbrot. It is a 100% rye (Roggen) bread with sourdough (Sauerteig) and an integral part of the German cuisine. Rye is one of the most popular grains used by Germans and also Scandinavians. It is very simple to make, as you only have to mix the ingredients together. No kneading is needed.

We Germans also like to make a Mischbrot or Graubrot. This would be the same process, except that you use 50% whole wheat and 50% whole rye flour. This bread has so much flavour and is best enjoyed with just a little bit of butter.

Recipe:
- 500 grams of whole rye flour (Roggenvollkorn)
- 350 grams of water
- 100 grams of rye sourdough (rye flour and water)
- 10 grams of salt

Flour I am using:

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Chapters:
0:00 Intro
0:25 Dough recipe
3:00 Shaping the dough
4:30 Baking
6:00 The final bread

#germanbread #rye

[ilschh]

Fellow German expatriate here. The only thing I miss here in the US is real bread.... so after all these years I finally made a sourdough starter (took a good 10 days in a new kitchen) and baked my first ever sourdough boule. It came out exactly like in this video! I used organic dark rye flour and followed all the steps, and despite baking at 4400+ feet of altitude, which is supposed to change things, it came out perfect! Maybe it is beginner's luck...

[luzyaro]

I just got back from Germany and let me tell you I’m in love. Thank you for the recipe!

[ZenaHerbert]

Thank you for this excellent recipe. It captures everything I was looking for in flavour and texture.

[JVSwailesBoudicca]

It has been a joy to find you....your videos have taught me a lot. After many disasters trying to make Rye Sourdough I will try this one next ! I often get to the kneading stage and after shaping the loaves "die" on me ... simply will not rise although the proving goes well. Have I over proved? Over kneaded ? Or....? Your video "The Last Sourdough Recipe You Ever Need" will be my bible I wondered if I could incorporate some Rye flour into it as I love the flavour of Rye but want it a little lighter this German bread. ? (Probably ruin your recipe !!!!) Thank you from the UK.
I worked near to Dusseldorf for a while when I was younger but my German is put to shame by your excellent English .!!!

[patrickchamberlain]

Thank you for giving me the confidence to try 100% rye. It turned out really well, and looks just like the result in the video! 🙂 ( I'd only done 50/50 with white flour before.)

[crturck]

Thank you for the detailed recipe for this wonderful bread. I have a question. How long do you continue to bake the bread after you remove the lid of the Dutch oven?
Danke shön

[mlersk]

I love rye bread so much, makes lovely toast also I love making grilled cheese sandwiches with it with Gruyère cheese, ham and mustard. I bake bread but I am still scared of it! So far I only make “no knead” doughs. So these are very wet yeast doughs that rely on very long proof times to develop their gluten. I am still very intimidated by the prospect of over and under kneading dough. I will get there one day, in the meantime I am enjoying these videos very much!! Thank you from Boston usa 😊😊

[DANVIIL]

I love this bread with cream cheese, pickled red onions and cured salmon (Lox). I'm going to make this one soon!

[helenjohnson]

We have a Swiss-German friend who made the traditional sourdough rye bread. She loved that my kids & I would gladly eat her delicious bread when this type was not preferred by her husband & daughter. It is really sustaining and SO good!

[TruthISeek]

Im a little sensitive to gluten so have been looking for different options with bread, as I love bread so much I cant be without it, and
me and my other half have been picking a country out a hat and whatever we get, we have to cook food original from the country or very popular there. I got Denmark :) open sandwiches with rye bread is what i went with ❤ amazing stuff!

Thanks for the video!

[ShaeSandybanks]

Yummmm! I love rye bread. I'm totally going to try to make this

[plantsthewin]

Making this for sure this weekend...was wondering why kind of bread I was going to make for the week..TY

[kaspar_]

from 4 years ago, after watching a half dozen german rye baking clips i find yours the simplest. i have been purchasing from Bread Village online, they send bread par baked from Munich and you just finish in your oven in 10 minutes however it would be nice to bake my own. thanks.

[barbarabrown]

I successfully made this and it is absolutely delicious! Thank you!

[AP-lcys]

Just a nother ryebread variant from my granny who used to live in Silesia, a former part of Germany, now polish....
Add a fair amount of caraway seeds, slightly "zerstossen" (I don't know the right translation. Pounded, perhaps). Add a few gramms of roastet malt, too.
Prepare the dough as the video shows and give it into the oven with 250 degree celcius. After 2 minutes, splash a little water direktly at the hot iron to produce some steam and close the oven. Do not wet the dough.
After another 8 minutes reduce the temperature to 210 degree and let it go for (this works for a one-kilo-bread) another 60min, more or less. Enjoy.

[nancypahl]

I love rye flavor, especially with the addition of caraway seeds, but I only do a 20% rye to white bread flour, as I'm not a fan of a heavy dough or bread. Fluffy not stuffy.

[WhatWeDoChannel]

Thanks for this! I love German rye bread! We have a couple of really good large German bakeries here in the Toronto area (Dimpflmeier’s and Rudolph’s), I would like to make a Rye on par with theirs! I am excited about making your recipe, it looks perfect! I am planning to mill Ontario grown organic rye in my Mockmill. I have a sifter machine, so I could sift out some of the bran on the #40 sifter, or sift out almost all of the bran on the #60 sifter, with the further option of running the sifted bran back through the stone mill to make the bran particles smaller and reincorporating them into the flour. What say you?

Klaus

[于子涵-vq]

Never understood why my German friend always served us with this bread, watching your video I still don't get it. So tomorrow I'm going to give it a try, haha, looks so so rustic!

[bravofoxable]

Nothing beats a freshly baked rye bread

[PUM_Productions]

Hallo 😀. You originally start with 25 minuets with the top on the Dutch oven. When you say you take the top off and put it back in to make the crust you did not say for how long. How much longer do you put it back in the oven.