Recipe of Homemade German Sourdough Rye Bread (Roggenmischbrot)

German Sourdough Rye Bread (Roggenmischbrot).

Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, german sourdough rye bread (roggenmischbrot). One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

German Sourdough Rye Bread (Roggenmischbrot) is one of the most well liked of recent trending foods on earth. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. German Sourdough Rye Bread (Roggenmischbrot) is something which I've loved my whole life.

To begin with this recipe, we must prepare a few components. You can have german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make German Sourdough Rye Bread (Roggenmischbrot):

1. {Prepare of *** Rye Sourdough ***.
2. {Get of Rye flour.
3. {Take of water (175 ml).
4. {Prepare of rye sourdough starter.
5. {Take of *** Wheat Flour Biga ***.
6. {Get of white bread flour.
7. {Make ready of water (175 ml).
8. {Make ready of dry yeast or 0.2 g fresh yeast.
9. {Prepare of *** Main Dough ***.
10. {Get of rye flour.
11. {Make ready of spelt flour.
12. {Prepare of barley malt or molasses (optional).
13. {Take of salt.
14. {Make ready of *** Optional Mix-in ***.
15. {Take of dry figs (2 large, chopped up).
16. {Make ready of choppped walnuts.

Steps to make German Sourdough Rye Bread (Roggenmischbrot):

1. Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours..
2. Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough..
3. After 20 hours, mix together the 2 pre-doughs..
4. Then mix in the rest of the ingredients for the main dough..
5. Remove from bowl and knead on a floured surface..
6. Knead for 15-17 minutes until smooth..
7. If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute..
8. Form into a ball, return to a large bowl and let rise for 90 minutes..
9. Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes..
10. While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this).
11. After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places..
12. Put in center rack and pour in some boiling water into the pan so it steams up..
13. Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.).
14. Remove and let complete cool on a rack..

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