How To make German Black Bread

100% Whole Grain Rye Sourdough Bread

It's January. Time to make a SUPER HEALTHY whole grain rye sourdough bread. Here's how to...

This was actually the first sourdough bread I learned how to make, and it's also super easy. BUT, if you've never made a 100% rye bread before, it can be a little intimidating. Just know that rye is nothing like wheat, so the dough is going to act a little different. But just follow the steps in this video and I'm sure you'll master this easy whole grain rye sourdough bread. Enjoy!

✏️ Full Recipe:


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How to Make Belarusian Rye Bread | Perfect Eastern European Rye Boule Recipe

Belarusian style rye bread is a perfect example of Eastern European rye bread.
I grew up in Latvia eating this kind of bread all the time. It is super common. Of course, every town and every baker will have their own little tweaks that distinguish their bread from others, and they all take great pride in their product understandably so.

The magic ingredient is the fermented rye malt. Without it this bread will not taste the way it should. Rye malt is used not only for bread making, but also for the popular drink Kvass. It adds a distinct roasted sweet flavour kind of like coffee. In fact, there are rye bread recipes that use coffee for that reason too.

Apart from the rye malt, the technique in this recipe is super important. There are four elements which make this bread what it is.
-The preferment which will give a fermented sweet and sour flavour.
-The scald which is there to gelatinize the flour and soak the malt and caraway seeds for maximum flavour, but more importantly for a distinct springy chewy texture.

-The autolyse. This dough contains a small amount of white wheat flour and it is the only source of gluten. By autolysing it we will give the dough more structure and help it keep its shape and prevent the surface from tearing when baked.

-The paste. Before the final proof a small amount of dough is removed and mixed with water and later used to brush the surface of the loaf to give it a beautifully smoot and shiny crust.

???? Get the recipe ➡️
To find the rye malt search for 'fermented rye malt' on ebay.
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Principles of Baking
The Steps of Baking
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CHAPTERS
0:00 Intro
1:08 Ingredients & Equipment
2:40 The 'scald'
3:21 The preferment
4:00 The autolyse & final dough
7:10 First proof & shaping
9:04 Final proof
10:30 Getting ready to bake
12:38 The result
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The Last German Bread Recipe You Ever Need - Dark Sourdough Rye Bread

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:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:

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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height):
Cooling rack:
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Dutch oven with glas lid (Brovn):
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Debaked ep. 1 - Pizza journey to Napoli:
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Fermentation time table:
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Recommend sourdough bread recipe:
Sourdough starter:

Chapters:
0:00 Intro
0:25 Dough recipe
3:00 Shaping the dough
4:30 Baking
6:00 The final bread

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The Perfect German Bread Recipe: Easy and Delicious! With Seeds, Rye, Spelt, and Wheat Flour ✪ MGR

Recipe Link below ???? How to bake the best German bread? Easy with this recipe! The mix of rye, spelt and bread flour with pumpkin, sunflower, and flax seeds is wonderfully moist and soft with an amazing taste!
In the video, I‘m using my breadmaker but I‘m also explaining how to make it with a mixer and regular oven.

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Let’s Bake No-Knead Rye Bread

This is a light rye bread perfect for sandwiches and soup. No kneading required. Here's the recipe:

400 g bread flour (scant 3 cups)
100 rye flour (1/2 cup)
325 g water (1-1/2 cups)
1-1/2 tsps instant yeast
2 tsps sea salt
2 tsps caraway seeds
Mix of sesame, poppy seeds

German Rye Bread Recipe | Roggenbrot

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German Rye Bread Recipe

250 gr - All Purpose Flour
500 gr - Rye Flour(whole-grain)
11 gr - Dry Yeast
450 ml - Lukewarm Water
1 tbsp - Cider Vinegar
1 tbsp - Molasses
1 tbsp - Oil ( Vegetable or Olive)
Salt
50 gr - Sunflower Seeds

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