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German Rye Bread Recipe
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4 from 17 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

Ingredients

  • 430 g white rye flour  (15 oz)
  • 220 g wholegrain rye flour (7.7 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 optional
  • 1 teaspoon corriander seeds optional

Instructions

  • Preheat your oven to the lowest setting (mine is about 50 degrees Celsius) 
  • Combine the white rye flour and dark rye flour, wheat flour, water, yeast, vinegar 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 3 hours. 
  • Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using the carraway and coriander seeds work these into the dough. Shape 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. 
  • If you have a steam oven, you want to steam your bread for the first 10 minutes of baking. Alternativley fill an ovenproof dish with 1 liter 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 10 minutes in the steam. 
  • 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: 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