The Last German Bread Recipe You Ever Need Dark Sourdough Rye Bread

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This is how to make an incredibly delicious German bread step by step. Follow this recipe and you will master making a beautiful dark rye sourdough bread. It's called Roggen-Sauerteigbrot. It is a 100% rye (Roggen) bread with sourdough (Sauerteig) and an integral part of the German cuisine. Rye is one of the most popular grains used by Germans and also Scandinavians. It is very simple to make, as you only have to mix the ingredients together. No kneading is needed. • We Germans also like to make a Mischbrot or Graubrot. This would be the same process, except that you use 50% whole wheat and 50% whole rye flour. This bread has so much flavour and is best enjoyed with just a little bit of butter. • Recipe: • 500 grams of whole rye flour (Roggenvollkorn) • 350 grams of water • 100 grams of rye sourdough (rye flour and water) • 10 grams of salt • Flour I am using: • Blog article on different flours in Germany: https://thbrco.io/blog-flour • Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour • For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora • Mulino Padano 15% protein: https://thbrco.io/mulino-flour • Follow me here too: • Github: https://thbrco.io/github • Instagram: https://thbrco.io/instagram • My blog: https://thbrco.io/blog • My website: https://thbrco.io/homepage • Reddit: https://thbrco.io/reddit • Telegram: https://thbrco.io/telegram • Tiktok: https://thbrco.io/tiktok • Hoodies/T-Shirts: • The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies • Tools: • Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton • Cooling rack: https://thbrco.io/cooling-rack • Dough scraper: https://thbrco.io/dough-scraper • Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards • Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round • Dutch oven with glas lid (Brovn): https://thbrco.io/dutch-oven-glas-lid • Infrared thermometer: https://thbrco.io/infared-meter • Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular • Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid • No stick spray (vegetable based): https://thbrco.io/non-stick-spray • pH meter to check acidity: https://thbrco.io/ph-meter • Weck starter jars: https://thbrco.io/weck-jars • Useful videos: • Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli • Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill • Discard starter bread: https://thbrco.io/discard-starter-bread • Fermentation time table: https://thbrco.io/fermentation-time-t... • Make your starter more active: https://thbrco.io/more-active-starter • Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe • Sourdough starter: https://thbrco.io/make-sourdough-starter • Chapters: • 0:00 Intro • 0:25 Dough recipe • 3:00 Shaping the dough • 4:30 Baking • 6:00 The final bread • #germanbread #rye

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