Traditional German Roggenbrot (German Rye Bread Recipe)
Since Michael and I both have German heritage, I’ve been enjoying trying different traditional German recipes in the kitchen. One thing you’ll notice about many German meals is that fresh bread is often served alongside the main dish, which is why I decided to try making this traditional German Roggenbrot (rye bread).
This homemade rye bread has a rich flavor and hearty texture that pairs perfectly with soups, stews, meats, or even just a little butter. Once you taste fresh baked Roggenbrot, you’ll understand why bread has always been such an important part of German cooking.
It’s also much better than store-bought bread and surprisingly simple to make at home.
For my next German baking adventure, I’m planning to make Weizenkernbrot, a traditional German molasses brown bread that has a slightly sweet flavor and dense texture.
Traditional German Roggenbrot (German Rye Bread Recipe)
Old Folks Adventures : www.oldfolksadventures.com
Equipment
Ingredients
- 2 pk Yeast, Active Dry 1.5 Tablespoons
- 1/2 cup Warm Water (110-120 degrees)
- 1 1/2 cup Milk lukewarm
- 2 Tbs Sugar
- 1/2 cup Molasses
- 2 Tbs Butter
- 3 1/4 cups Rye Flour unsifted
- 2 1/2 cups Bread Flour unsifted
Instructions
- Dissolve yeast in warm water
- In a large bowl combine milk, sugar, and salt.
- use a mixer to beat in molasses, butter, yeast mixture, and one cup of rye flour
- use a wooden spoon to mix in the remaining rye flour
- Add white flour by stirring until the dough is stiff enough to knead
- knead for 5 to 10 minutes adding flour as needed
- cover dough and let rise 1 to 1 1/2 hours
- punch down the dough
- divide into two loaves
- let loaves rise on a greased baking sheet until double
- preheat oven to 375 and bake for 30 to 35 minutes
Nutrition
Do you enjoy baking homemade bread, and have you ever tried a traditional German rye bread like Roggenbrot? Let us know in the comments!
