Delicious German Rye Bread
Experience the rich, hearty flavor of traditional German baking with this "Delicious German Rye Bread" recipe! Made with a wholesome blend of rye and all-purpose flours, this rustic bread boasts a slightly tangy taste and dense texture, perfect for sandwiches or a simple spread of butter. A touch of molasses or honey adds subtle sweetness, while optional caraway seeds infuse the loaf with an earthy, aromatic kick. The recipe features an easy-to-follow process, from kneading the dough to achieving the perfect rise. For an artisanal crust, try baking with steam for a bakery-quality finish. Ideal for home bakers, this rye bread brings warmth and authenticity to your kitchen table.
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Recipe Information
Ingredients
- 350 grams Rye flour
- 150 grams All-purpose flour
- 300 ml Warm water
- 7 grams Instant yeast
- 10 grams Salt
- 2 tablespoons Caraway seeds (optional)
- 1 tablespoon Molasses or honey
- 1 tablespoon Vegetable oil
Instructions
In a large mixing bowl, combine the rye flour and all-purpose flour.
In a separate small bowl, dissolve the molasses (or honey) in the warm water, then stir in the instant yeast. Let it sit for about 5 minutes until bubbles form on the surface, indicating the yeast is active.
Pour the yeast mixture into the bowl with the dry ingredients. Add the salt, caraway seeds (if using), and vegetable oil.
Mix the ingredients together until a rough dough forms. Transfer the dough to a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Once risen, punch down the dough to release excess air. Shape it into a round loaf or place it in a greased loaf pan.
Cover the shaped dough with the damp towel again and let it rise for another 30–40 minutes until it has expanded.
Preheat your oven to 220°C (430°F). If you’d like a crustier bread, place a shallow pan of water on the bottom rack of the oven to create steam.
Bake the bread for 35–40 minutes until it is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3955 mg | 172% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 63.5 g | 227% | |
| Total Sugars | 17.6 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2480 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
