German Style Dense Rye Bread Recipes

GERMAN RYE BREAD

German Rye Bread image

Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.

Provided by MARBALET

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Yield 24

Number Of Ingredients 9

Ingredients

2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ½ cups lukewarm milk
2 tablespoons white sugar
1 teaspoon salt
½ cup molasses
2 tablespoons butter
3 ¼ cups rye flour
2 ½ cups bread flour

Steps:

Dissolve yeast in warm water.
In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
Cover dough and let rise 1 to 1 1/2 hours or until double.
Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g

GERMAN DARK RYE BREAD

German Dark Rye Bread image

Nothing like having black bread with liverwurst and spicy mustard!! MMMmmmmm One of my grandfather's favorites! Note: If using this recipe to make a light/dark "marbled" rye loaf, knead both the light and dark dough separately for about 3 minutes or so, then combine and knead them together for another minute or so (to produce...

Provided by Linda Kauppinen

Categories Other Breads

Time 4h10m

Number Of Ingredients 10

Ingredients

2 1/2 c rye flour
3 c unbleached white bread flour
1/4 c unsweetened cocoa
2 pkg active dry yeast
1 Tbsp caraway seeds
2 tsp salt
2 c water
1/2 c honey
2 Tbsp butter
safflower oil

Steps:

1. Place white flour, cocoa, yeast, caraway seed and salt in large bowl. Stir to mix
2. Place 2 cups water, honey and butter in a saucepan. Heat liquids until they are very warm, 110 degrees. Add to dry ingredients and mix until moistened. Beat very hard for 3 minutes.
3. Stir in rye flour, enough to make a soft dough. Knead 8 to 10 minutes. Cover and let rest 20 minutes
4. Knead lightly, roll out and shape to fit 2 greased loaf pans. Brush tops lightly with oil, cover and let rise for 1 hour.
5. Bake at 400 degree oven for 25 minutes.

GERMAN RYE BREAD

German Rye Bread image

"We like this homemade rye so much that I seldom buy bread anymore," writes May Ann Bonk of New Berlin, Wisconsin. "For the past 10 years, I've made this bread for our church bake sales and it always goes quickly."

Provided by Taste of Home

Time 1h

Yield 4 loaves (8 slices each).

Number Of Ingredients 11

Ingredients

1 package (1/4 ounce) active dry yeast
4 cups warm water (110° to 115°), divided
2 cups rye flour
6 tablespoons sugar
2 tablespoons caraway seeds
2 teaspoons salt
7 to 8 cups all-purpose flour
2 teaspoons cornmeal
TOPPING:
1 egg, lightly beaten
4 teaspoons caraway seeds

Steps:

In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes., Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes., With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.

Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 4g protein.

More about "german style dense rye bread recipes"

GERMAN BREAD (AUTHENTIC VOLLKORNBROT) - THE DARING …

Web Dec 11, 2019 Authentic German Bread Recipe (Vollkornbrot) A thoroughly authentic German bread that’s nutrient dense with a …
From daringgourmet.com
4.8/5 (89)
Total Time 49 hrs 50 mins
Category Bread
Calories 153 per serving

Combine all of the dry ingredients in the bowl of a stand mixer. (You can do this by hand if you prefer.) Then add the yeast mixture along with the buttermilk and beer. Attach the dough hook and knead on the bread setting (#2) for 10 minutes. Scoop the batter into a large non-reactive bowl, cover loosely with plastic wrap, and let it sit at room temperature for at least 8 hours, preferably longer, up to 24 hours (the longer the better for the whole grain berries to soften and for heightened sourdough properties. Also the longer it ferments the more liquid will be absorbed so less chances of a moist center after baking.)
Scoop the batter (it will be thick and gooey but not like regular bread dough) into a generously buttered 13x4x4 Pullman loaf pan and smooth the top to even it out. Sprinkle with oats. (Note: Baking this bread in a Pullman loaf pan yields those nice small, square slices of bread. But it also helps ensure that the center of the bread is fully cooked.) I always bake this without the lid on.

See details

EASY GERMAN RYE BREAD WITH YEAST (ROGGENBROT) - MY …

Web Feb 11, 2021 German rye bread recipe. Preheat your oven to the lowest setting (mine is about 50 degrees Celsius) Combine the white rye flour …
From mydinner.co.uk
3.9/5 (16)
Total Time 4 hrs 30 mins
Category Breakfast, Side Dish
Calories 2612 per serving

Combine the rye flour, wheat flour, water, yeast, vinegar, (optional cumin and nutmeg) and salt in a bowl. With a stand or hand mixer knead the dough for around 5 minutes.
Form the dough into a ball. Slightly grease a bowl with oil (this will prevent the dough from sticking to walls of the bowl later). Place the dough ball into the bowl and cover with a tea towel. Turn off your oven and place the covered bowl into it. Leave to rise for 2,5 hours.
The dough should have doubled in size after this time. Knead the dough for a further 5 minutes. Form into a ball and place it into a bread proofing form. Alternatively, if you don’t have a proofing form, form the bread and place it on an oven tray lined with baking parchment. Leave to rest for another 30 minutes.

See details

10 GERMAN BREAD RECIPES YOU CAN MAKE AT HOME - THE …

From thespruceeats.com

German Bauernbrot – Farmer's Bread. This bread's flavor is enhanced by the addition of 1/4 cup sourdough culture to the baker's yeast which is used to help it rise.
German Vollkornbrot – Whole Rye Bread. This bread is surprisingly easy to bake at home. It is made with 100 percent rye flour and rye berries with some sunflower seeds and fermented with sourdough.
German Seeded Bread. If you are looking for a dense, whole-grain loaf, this one is about the closest it comes to tasting like a German bakery bread. Based on Peter Reinhart's Whole Grain Bread book, it uses 100 percent whole grains, along with pumpkin, sunflower, and sesame seeds for a dense, moist loaf.
German Roggenbrot – Sourdough Rye Bread. This weizenmischbrot or light rye bread is made with 45 percent rye flour and 55 percent white flour with an overnight sponge and sourdough starter.
German Fladenbrot – Turkish Flatbread. Although this is not a German bread, it is found in Turkish stores and kiosks all over Germany. Fladenbrot is a flat white bread, covered with nigella seeds, and has a particular taste not found elsewhere.

See details

BAUERNBROT (GERMAN FARMER'S BREAD) • CURIOUS CUISINIERE

Web Sep 28, 2016 Our bauernbrot recipe creates a dense and hearty bread that is heavy on the rye, but has enough wheat flour mixed in to create …
From curiouscuisiniere.com
4.6/5 (49)
Category Bread
Cuisine German
Total Time 4 hrs 15 mins

See details

100% GERMAN RYE BREAD BY MASTER BAKER NICK CHUA …

Web This article will cover the recipe and method for making 100% Germany Rye bread the Nick Vina way. In his bakery Nick Vina Artisan bakery which is included in our list of the best bread bakeries in the world, you will find …
From thebreadguide.com

See details

BAUERNBROT RECIPE (GERMAN FARMER-STYLE RYE BREAD)

Web 1 large loaf Ingredients Dough Starter Bread flour -- 3/4 cup Rye flour -- 3/4 cup Honey or malt syrup -- 3 tablespoons Lukewarm water -- 1 1/2 cups Instant yeast -- 1/2 teaspoon Flour mixture Bread flour -- 2 1/2 cups …
From whats4eats.com

See details

10 BEST GERMAN BREADS - INSANELY GOOD

Web Jun 4, 2022 1. Bauernbrot (Farmer’s Bread) Made with farmers in mind, this chunky bread is just the thing after a day in the fields. It’s thick, filling, and tastes amazing fresh from the oven. Made with rye flour and …
From insanelygoodrecipes.com

See details

RYE BREAD: A REAL GERMAN TREAT | JAMIE OLIVER

Web Jun 4, 2014 Dense, dark pumpernickel is one of the most traditional forms of German rye bread (as well as being really fun to say), and is typically wheat-free, but does contain gluten.
From jamieoliver.com

See details

GERMAN DARK RYE BREAD RECIPE • THE GOOD HEARTED …

Web Oct 20, 2022 This recipe is a mixed-flour rye bread; about 40% rye flour and 60% wheat flour. This hybrid-style rye bread has the flavor and texture you are probably most familiar with when it comes to dark German rye, …
From thegoodheartedwoman.com

See details

RYE BREAD MIXED – GERMAN BAKERY VERSION - MY …

Web Mar 30, 2020 30 g sour dough starter 240 g rye flour (light or dark) 240 ml water For the Bread The sourdough from above (480 g) 360 g rye flour
From mygerman.recipes

See details

BAUERNBROT GERMAN FARMER'S BREAD- LEMON BLOSSOMS

Web Oct 5, 2016 Popular German breads are pumpernickel, pretzels (Brezeln), whole rye bread (Vollkornbrot), seeded bread (Fünfkornbrot), sourdough rye bread (Roggenbrot), bread rolls like Brötchen and of course this …
From lemonblossoms.com

See details

GERMAN SEED BREAD RECIPE - THE SPRUCE EATS

Web Jan 17, 2023 Save Recipe. Using only whole wheat and dark rye flour, this bread is thick with seeds and whole-grain goodness, and will satisfy your craving for dense, chewy, hearty German bread. It makes use of …
From thespruceeats.com

See details

WHOLE RYE BREAD RECIPE (VOLLKORNBROT) - THE SPRUCE EATS

Web Aug 29, 2021 Ingredients. 2 2/3 cups (370 grams) whole rye flour, or pumpernickel flour. 1 1/2 cups (370 grams) chlorine-free water (bottled is good) 2 teaspoons (20 grams) sourdough starter. 2 1/4 cups (283 …
From thespruceeats.com

See details