The delicious smell of fresh-baked German rye bread in our home is indescribable. The thick and hard crust and the soft squishy inside of the bread are the defining characteristics of this German-style rye bread. It is a staple in German cuisine – a slice of rye bread goes well with cold meats, cheese, frikadelle, schnitzel or some soup. Learn how to make it at home with this easy German rye bread recipe.
I missed rye bread a lot when living in the UK. Do not get me wrong, I really miss British bread now that I live in Germany as Toastbrot does not taste near as good as British bread. I am still searching for the perfect bread for a bacon sandwich in Germany.
About bread in Germany
There are about 300 different types of bread in Germany. The most popular type of bread is a “Mischbrot”, which is made with a blend of rye and wheat flour (32.8%), in second place is toast bread with 20.3%, then seeded bread (15.2%), whole-grain bread (10.5%) and then pure wheat and rye bread (5.2) [source brotinstitut.de]
Bread is a serious business in Germany. To quote my uncle, a retired German baker, who was interviewed by the New York Times in 1998: ''There used to be a test for young German women,'' Mr. Junemann said, looking over the glasses perched on the end of his nose, blue eyes dancing. ''If they couldn't cut a loaf of bread evenly, they couldn't get married.'' [source: new York times; The Miracle of Rye; In Germany, and among some here, rye bread is a spiritual thing.] - I am pretty sure that is not the case any more!
What is German rye bread?
Rye bread in German is called Roggenbrot.
Rye bread in Germany is bread that is made from a minimum of 90% rye flour. Any bread with a lower percentage of rye flour is called Mischbrot (mixed bread).
Germans eat their rye bread with salami, cold cut sausages, cheeses and spreads.
Is rye bread healthy?
Rye bread is not only delicious but also healthy. Rye bread is higher in fibre than white bread and contains more nutrients such as zinc, pantothenic acid, phosphorus, magnesium, calcium, and other micronutrients. In addition, German rye bread tends to be more filling, and so affects the blood level sugar to a less extent than white bread.
Does rye bread contain gluten?
German rye bread does contain gluten, so while it is suitable for someone trying to avoid wheat, it is not suitable for people with gluten intolerance.
The higher gluten content in rye flour may lead to bloating with some people.
How to make German Rye bread
Ingredients:
- 650 g (21.1 oz) rye flour
- 50 g (1.7 oz) wheat bread flour
- 7 gr instant yeast (one packet or 2 tsp)
- 1 tbsp vegetable oil
- 2 tsp salt
- 450 ml (15.2 fl oz) lukewarm water
- 1 tbsp white wine vinegar or cider vinegar
German rye bread spices
- 1 tsp ground caraway seeds (optional)
- 1 tsp ground nutmeg (optional)
German rye bread recipe
- Preheat your oven to the lowest setting (mine is about 50 degrees Celsius)
- Combine the rye flour, wheat flour, water, yeast, vinegar, (optional caraway seeds and nutmeg) and salt in a bowl. With a stand or hand mixer knead the dough for around 5 minutes.
- Form the dough into a ball. Slightly grease a bowl with oil (this will prevent the dough from sticking to the sides of the bowl later). Place the dough ball into the bowl and cover it with a tea towel. Turn off your oven and place the covered bowl into it. Leave to rise for 2,5 hours.
- The dough should have doubled in size after this time. Knead the dough for a further 5 minutes. Form into a ball and place it into a bread proofing form. Alternatively, if you don’t have a proofing form, form the bread and place it on an oven tray lined with baking parchment. Leave to rest for another 30 minutes.
- Now fill an ovenproof dish with 1 litre of water. Set your oven to 200°C / 392°F on top bottom heat. (Not fan assisted).
- Place the bowl of water at the bottom and leave to heat up for 15-20 minutes. (you should see some steam rising from the water dish)
- Place your bread loaf on an oven tray lined with baking parchment. If you are using a proofing basket, tip the content upside down. Make a cross-cut (or any other shape you fancy) about 0.4 cm on the top of your bread.
- Place your bread loaf on a tray in the middle of the oven. Reduce the heat to 180°C/356°F. And leave to bake for around 15 minutes. (Next step is important!)
- Now open the door of the oven. Let the steam escape and then remove the water dish. Close the oven and leave to bake for a further 45 minutes. The baking time can vary according to how crispy and dark you like your crust.
- Leave to cool before consuming.
What is a proofing basket and why do I need it?
A proofing basket (Gärkorb in German) is also called bannetons or bread forms. You can get them in varying sizes - round, oval or elongated. You can use them lined or unlined. If you use them unlined you will get the pattern of the basket on the crust of your bread.
The gluten relaxes as the dough proofs, which might cause the loaves to lose shape. Using a proofing basket will help support the dough while it proofs, causing the shape to stay more stable.
The proofing basket I use is covered with a cotton sheet. Place the bread into the bowl and leave it to proof. After proofing time remove it by turning the basket upside down.
Proofing Baskets (Affiliate Link)
How to store German Rye Bread
Your rye bread will last 3-4 days after it has been baked. Sometimes even longer, but check that it has not moulded.
It is best to store rye bread at room temperature between 18°C (64°F) and 22°C (70 °F)degrees. Store the bread in a container that allows the air to circulate, such as a bread bin, a cloth or paper bag.
Don’t keep the bread in plastic bags, because they prevent the air from circulating. This might cause the bread to mould faster.
Can I freeze German rye bread?
Yes, you can freeze rye bread and it will stay good for up to three months. Store in an airtight container. Best to write the date you made it on the container, so you can keep the expiry date in mind. I advise to freeze the bread in slices not as a whole.
Great dishes you can enjoy with this rye bread
This recipe has been linked up to Cookblogshare Week 7.
German Rye Bread with Yeast (Roggenbrot)
Ingredients
- 650 g rye flour (21.1 oz)
- 50 g wheat bread flour (1.7 oz)
- 7 g instant yeast 1 packet or 2 tsp
- 1 tbsp vegetable oil
- 1 tbsp vinegar white wine vinegar or cider vinegar
- 2 tsp salt
- 450 ml lukewarm water (15.2 fl oz)
Bread Spices (optional)
- 1 tsp caraway seeds
- 1 tsp nutmeg
Instructions
- Preheat your oven to the lowest setting (mine is about 50 degrees Celsius)
- Combine the rye flour, wheat flour, water, yeast, vinegar, (optional cumin and nutmeg) and salt in a bowl. With a stand or hand mixer knead the dough for around 5 minutes.
- Form the dough into a ball. Slightly grease a bowl with oil (this will prevent the dough from sticking to walls of the bowl later). Place the dough ball into the bowl and cover with a tea towel. Turn off your oven and place the covered bowl into it. Leave to rise for 2,5 hours.
- The dough should have doubled in size after this time. Knead the dough for a further 5 minutes. Form into a ball and place it into a bread proofing form. Alternatively, if you don’t have a proofing form, form the bread and place it on an oven tray lined with baking parchment. Leave to rest for another 30 minutes.
- Now fill an ovenproof dish with 1 litre of water. Set your oven to 200°C / 392°F on top bottom heat. (Not fan setting).
- Place the bowl of water at the bottom and leave to heat up for 15-20 minutes. (you should see some steam rising from the water dish)
- Place your bread loaf on an oven tray lined with baking parchment. If you are using a proofing basket, tip the content upside down. Make a cross-cut (or any other shape you fancy) about 0.4 cm on the top of your bread. Reduce the heat to 180°C/356°F. And leave to bake for around 15 minutes.
- Now open the door of the oven. Let the steam escape and then remove the water dish. Close the oven and leave to bake for a further 45 minutes. The baking time can vary according to how crispy and dark you like your crust.
- Leave to cool before consuming.
I’m not a huge fan of rye bread but this looks and sounds amazing! I’d love to try “real” rye bread and not what’s sold here in grocery stores
Pretty sure I’d have never been able to get married a long time ago because I still can’t cut bread very evenly. Lol This looks so good. I’m making to go along with dinner this week.
What an art bread making is I have always been so intimidated. Thank you so much for sharing.
I love rye bread and really want to try this! Thank you so much for joining up to #CookBlogShare x
Can you tell me If wheat bread flour is the same
As wholemeal flour? I am in Australia
Hi Denise no its not the same. My research tells me it called Bakers flour or Bread flour in Australia. If you cannot find it use plain or all purpose flour instead. x