• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Dinner
  • About
  • Subscribe
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Contact
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Side Dishes

    Easy German Rye Bread with Yeast (Roggenbrot)

    Published: Feb 11, 2021 · Modified: Nov 5, 2021 by Marita · 12 Comments

    1726 shares
    • facebook
    • whatsapp
    • yummly
    Jump to Recipe
    German Rye Bread Pinterest

    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.

    German Rye Bread

    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!

    Sliced loaf of German Rye Bread

    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.

    German rye bread sliced with butter

    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 tablespoon vegetable oil
    • 2 teaspoon salt
    • 450 ml (15.2 fl oz) lukewarm water 
    • 1 tablespoon 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 

    1. Preheat your oven to the lowest setting (mine is about 50 degrees Celsius) 
    2. 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. 
    3. 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. 
    4. 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. 
    5. 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). 
    6. 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)
    7. 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.
    8. 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!)
    9. 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. 
    10. Leave to cool before consuming. 
    German Rye Bread Steps how to make

    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)

    A slice of bread with butter and a loaf of german style rye bread in the background

    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

    • German Meatballs
    • Egg Salad
    • Cucumber Radish Salad
    • Raclette
    • Hummus
    • Babaganoush

    More German Bread Recipes

    • German Rye Bread
    • Chocolate Buns - Schokobrötchen
    • Flammkuchen - German Pizza
    • German Easter Bread
    • Hefezopf - Braided Bread
    • Berliner Donut
    German Rye Bread Recipe

    German Rye Bread with Yeast (Roggenbrot)

    Marita
    An easy German rye bread recipe
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Resting Time 3 hrs
    Total Time 4 hrs 30 mins
    Course Breakfast, Side Dish
    Cuisine German
    Servings 1 loaf
    Calories 2612 kcal

    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 tablespoon vegetable oil
    • 1 tablespoon vinegar white wine vinegar or cider vinegar
    • 2 teaspoon salt
    • 450 ml lukewarm water (15.2 fl oz)

    Bread Spices (optional)

    • 1 teaspoon caraway seeds
    • 1 teaspoon 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. 

    Nutrition

    Calories: 2612kcalCarbohydrates: 531gProtein: 80gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 4670mgPotassium: 2583mgFiber: 81gSugar: 8gVitamin A: 10IUVitamin C: 1mgCalcium: 187mgIron: 18mg
    Keyword Roggenbrot
    Tried this recipe?Let us know how it was!
    « Bratkartoffeln Recipe – German Fried Potatoes
    Easy German Strawberry Cake (Erdbeerkuchen) »
    1726 shares
    • facebook
    • whatsapp
    • yummly

    Filed Under: Bread, Side Dishes

    Reader Interactions

    Comments

    1. Heather

      December 08, 2021 at 10:31 pm

      Hi,I’m trying to make this now, but it seems so dry. I have added about 400 g of flour but it doesn’t seem possible to add more. Does this seem right?

      Reply
      • Marita

        December 08, 2021 at 10:42 pm

        Hi Heather, the dough is not suppose to be very wet, but if you find it too dry you can add a little extra water to it. Let me know how you get on.

        Reply
      • Jean

        December 09, 2021 at 4:38 pm

        Is 650 g or rye flour correct??? It is very dry, just doesn’t seem to work for me, either.

        Reply
        • Marita

          December 09, 2021 at 4:44 pm

          Hi Jean, that is curious. Can you send me a picture of the brand of the rye flour you are using. I will compare it to the rye flour here in Germany. I make this bread once a week so I am surprised. Thanks

          Reply
    2. Denise

      March 14, 2021 at 6:18 am

      Can you tell me If wheat bread flour is the same
      As wholemeal flour? I am in Australia

      Reply
      • Marita

        March 14, 2021 at 6:27 am

        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

        Reply
    3. Sisley White

      February 24, 2021 at 3:08 pm

      5 stars
      I love rye bread and really want to try this! Thank you so much for joining up to #CookBlogShare x

      Reply
    4. Gabriela Herrera

      February 18, 2021 at 2:36 am

      5 stars
      What an art bread making is I have always been so intimidated. Thank you so much for sharing.

      Reply
    5. CookBakeLive

      February 17, 2021 at 2:59 pm

      5 stars
      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.

      Reply
    6. Kalin

      February 17, 2021 at 1:34 pm

      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

      Reply
      • Georgina

        November 04, 2021 at 9:25 pm

        Can I do the recipe with only rye flour? I’m house bound and have no wheat flour at home at the moment...!
        Thank you 🙂

        Reply
        • Marita

          November 05, 2021 at 9:06 pm

          Hi Georgina,

          thanks for your comment. I am sorry I cannot help you because I never made it will 100% rye flour, but if you do try it please report back on how it went.
          Best Wishes
          Marita

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Marita Headshot

    Hi - I'm Marita!

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. I love making German recipes and exploring the cultural history behind each dish.

    Learn more about me →

    Let's get social

    Popular Posts

    • Traditional German Cheesecake (Käsekuchen)
    • Moist Streuselkuchen (German Crumb Cake)
    • Donauwelle (Danube Cake / Schneewitchen Kuchen)
    • German Poppy Seed Cake (Mohnkuchen)
    An advert for a free Mini German Cookbook

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 My Dinner

    • 483