German Rye Bread Recipe

Ingredients

• 2 cups (250g) rye flour 2 cups (250g) rye flour
• 1 cup (125g) bread flour 1 cup (125g) bread flour
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 2 tablespoons honey 2 tablespoons honey
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 39g, 3g
• Protein: 5g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the rye flour, bread flour, and salt.
2. 2.
   In a separate bowl, dissolve the honey in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
3. 3.
   Pour the yeast mixture into the flour mixture and stir until a sticky dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 220°C (425°F). Place a baking stone or baking sheet in the oven to preheat as well.
7. 7.
   Punch down the dough and shape it into a round loaf. Place the loaf on a parchment-lined baking sheet.
8. 8.
   Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes.
9. 9.
   Using a sharp knife, make diagonal slashes on the top of the loaf.
10. 10.
    Transfer the baking sheet with the loaf onto the preheated baking stone or baking sheet in the oven.
11. 11.
    Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Rye flour — Rye flour has less gluten than wheat flour, resulting in a denser texture. It is important to combine it with bread flour to achieve the desired consistency.
• Honey — The honey adds a touch of sweetness to balance the flavors. If you prefer a vegan version, you can substitute it with maple syrup or agave nectar.

Tips & Tricks

• For a darker crust, brush the loaf with water before baking.
• To enhance the flavor, you can add caraway seeds or fennel seeds to the dough.
• Let the bread cool completely before slicing to achieve clean and even slices.
• Store the bread in a paper bag or bread box to maintain its freshness.
• This bread freezes well, so you can make a larger batch and freeze the extra loaves for later.

Serving advice

German Rye Bread is best enjoyed sliced and served with butter or cream cheese. It also pairs well with cured meats, pickles, and tangy spreads like mustard or sauerkraut.

Presentation advice

To showcase the rustic charm of German Rye Bread, serve it on a wooden cutting board or a traditional bread basket. You can also sprinkle some rye flour on top of the loaf for an authentic touch.