Have you ever tried making bread from scratch? The kneading, the delicious aroma filling your kitchen, and that first bite of freshly baked bread—it’s simply an experience too hard for baking enthusiasts to pass up. Take your baking skills to a new level and try this recipe for homemade rye bread with a flavourful German twist.
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Brot or bread is a quintessential part of German cuisine. Germans particularly love their breads hearty and dense. Thus, rye flour is commonly used for baking. As rye is naturally low in gluten, German breads made with rye flour are usually mixed in with a starter for better rise, texture, and flavour.
Different spices and seeds are also commonly mixed in to German rye breads. Caraway, fennel, coriander, and anise are used to add depth and sweetness. The addition of pumpkin and sunflower seeds, on the other hand, enhances the breads’ fibre content and nutritional value.
This recipe makes one loaf and can take some time to make. But, as they say, good bread takes time, and your patience will definitely be rewarded with a full-flavoured, fragrant loaf. Use your freshly baked rye bread for making sandwiches with roast beef, pickles, and cheese. Better yet, host your own mini brotzeit or afternoon snack at home then serve this bread with butter, cold cuts, and beer.
- Digital weighing scale
- Measuring cups
- Measuring spoons
- Measuring jug
- Mixing bowls
- Wooden spoon
- Cling wrap
- Kitchen towel
- Pastry brush
- Proving basket
- Baking sheet or tray
- Parchment paper
- Cooling rack
- 102g (1 cup) rye flour
- 165g (⅔ cup) plain yoghurt
- 3g (1 tsp) dried yeast
- 20g (1 tbsp) molasses
- 2g (1 tsp) caraway seeds, lightly crushed
- 240ml (1 cup) lukewarm water
- 102g (1 cup) rye flour
- 191g (1½ cups) bread flour, plus extra for dusting
- 11g (2 tsp) salt
- Extra water
- 4g (2 tsp) caraway seeds
- Vegetable oil for greasing
- Combine all your starter ingredients in a bowl. Cover the bowl with plastic wrap or clean tea towel, then leave it at room temperature overnight.
- Mix your flours and salt with your prepared starter to make the dough. Pour in a little bit of extra water when needed.
- Dust your bench with bread flour then turn out your dough onto the floured surface. Knead your dough by hand for 5 to 10 minutes or until smooth and elastic.
- Once smooth, knead the caraway seeds into your dough until combined. Shape your dough into a ball then transfer it into an oiled bowl. Cover it loosely with plastic wrap then leave it to rise for an hour or until doubled in size.
- While waiting, dust your proving basket well with bread flour and line a baking sheet with parchment paper. Set aside.
- Transfer your risen dough onto a floured surface and knead it lightly. Shape your dough into a round shape, then gently place it into your floured proving basket, seam side up.
- Cover your dough loosely with plastic wrap and allow to rise again for another 30 minutes.
- Preheat your oven to 220C. Carefully turn out your dough from the basket onto your prepared baking sheet. Bake your dough for the first 20 minutes. Reduce your oven temperature to 200C then continue baking for 20 to 30 minutes more or until bread is dark golden. Transfer your baked bread to a wire rack to cool.
- Home-baked rye bread keeps well and can last for two to three days when wrapped and stored properly.
- You can replace the caraway seeds in the recipe with 100g of seed mix. Try kneading in a mixture of pumpkin, sunflower, sesame, and poppy seeds to your dough before proving. It’s a great way to add texture, flavour, and extra nutrition to your baked bread.