Steps to Prepare Super Quick Homemade German Sourdough Rye Bread (Roggenmischbrot)

German Sourdough Rye Bread (Roggenmischbrot).

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, german sourdough rye bread (roggenmischbrot). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

German Sourdough Rye Bread (Roggenmischbrot) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It's simple, it is fast, it tastes yummy. German Sourdough Rye Bread (Roggenmischbrot) is something that I've loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook 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. {Make ready of *** Rye Sourdough ***.
2. {Get of Rye flour.
3. {Take of water (175 ml).
4. {Get of rye sourdough starter.
5. {Take of *** Wheat Flour Biga ***.
6. {Take of white bread flour.
7. {Make ready of water (175 ml).
8. {Get of dry yeast or 0.2 g fresh yeast.
9. {Get of *** Main Dough ***.
10. {Get of rye flour.
11. {Prepare of spelt flour.
12. {Make ready of barley malt or molasses (optional).
13. {Get of salt.
14. {Make ready of *** Optional Mix-in ***.
15. {Prepare of dry figs (2 large, chopped up).
16. {Take of choppped walnuts.

Instructions 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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