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German Rye Bread Recipe
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5 from 4 votes

German Rye Bread with Yeast (Roggenbrot)

An easy German rye bread recipe
Course Breakfast, Side Dish
Cuisine German
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 3 hours
Total Time 4 hours 30 minutes
Servings 1 loaf
Calories 2612kcal
Author Marita


  • 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


  • 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. 


Calories: 2612kcal | Carbohydrates: 531g | Protein: 80g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 4670mg | Potassium: 2583mg | Fiber: 81g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 18mg