German Style Grey Bread Rye Wheat Mix Graubrot Recipes

GERMAN STYLE GREY BREAD (RYE-WHEAT MIX) GRAUBROT

Steps:

• 1.) In large bowl, combine 2 teaspoons of yeast, 1 1/2 tbs of brown sugar (or 2 tbs of Molasses instead) with 1 of cup of warm water and 10 OZ of beer (105F -115F to activate yeast) Mix slowly and let sit for 5 minutes.
• 2.) Add the rye flour and Caraway seeds, mix in with a wooden spoon
• 3.) Cover bowl with plastic wrap. Let it sit for 2 to 3 hours.
• 4.) Add salt, whole wheat flour and bread flour. Mix in with a wooden spoon.
• 5.) Knead the dough for 7-10 minutes. If sticky, add some flour, or if too dry add some water. (Rye dough will always be stickier than white bread though).
• 6.) Grease a bowl with oil and place dough in bowl. Cover with plastic wrap. Let it sit until doubled. About 45 minutes. Preheat oven to 425°F
• 7.) Prepare pan by oiling it and sprinkle some corn meal. It helps to avoid the bread getting burned at the bottom.
• 8.) Punch down dough and shape into two breads and place into greased pans.
• 9.) Slash top of the bread about 1/5 inch deep. Let the bread sit for 5 minutes.
• 10.) Place dough in oven at 425 (oven has to be preheated) ( optional sprinkle on some water to get steam going every 10 minutes). Bake for 35-45 minutes. Knock on the bread; if it sounds hollow it is done. A cup of water in the oven also helps to keep the bread moist, something you want with Rye bread.
• 11.) Place bread on wire rack and let it cool down.

DELICIOUS GERMAN RYE BREAD

Steps:

• Place wholewheat flour, rye flour, rolled rye, salt and caraway seeds (if used) in a bowl. Make a well in center.
• Add the remaining ingredients to the well.
• Mix all ingredients initially with a wooden spoon, until roughly mixed.
• If mixture seems too dry, add a little more water/beer.
• Kneed the mixture for 10 minutes, until smooth and elastic, adding a little more flour from time to time if the mixture is too sticky.
• Form dough into a ball, and cover the mixing bowl with plastic wrap or a damp teatowel.
• Leave to prove for 2 hours.
• After 2 hours, preheat oven to 200°C.
• Take the cover off the mixing bowl. Punch the dough down in the center.
• Lightly oil a baking tray or loaf tin and dust with flour.
• Shape dough into desired form (e.g. freeform oblong shape, or in square loaf tin, etc).
• Leave alone until nearly doubled in size.
• Place in hot oven for 45 minutes to 1 hour, depending on how crusty you like it.
• The loaf should be cooked when it gives a hollow sound when tapped.
• Allow to cool before serving - it is usually better the day after baking.
• Enjoy!

AUTHENTIC GERMAN BREAD (BAUERNBROT)

Steps:

• First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
• After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
• In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
• When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
• Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

GERMAN RYE BREAD

Steps:

• Dissolve yeast in warm water.
• In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
• Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
• Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
• Cover dough and let rise 1 to 1 1/2 hours or until double.
• Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

GERMAN RYE BREAD

Steps:

• In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes., Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes., With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.