RECIPE FOR RYE BREAD WITH SOURDOUGH (ROGGENBROT)
Steps:
- If you have a sack of whole grain or stone-ground rye flour, sift it through a fine sieve (1 millimeter or 1/32 inch mesh) and use the sieved portion for this dough. Retain the bran and large pieces of cracked rye for the crust. You will need to sift another cup or so, to get 2 1/4 cups of rye flour (300 grams). If you have medium or light rye flour, do not sieve.
- Mix the rye flour with a cup (250 grams) of water and about 2 tablespoons of rye starter (30 grams) which can come straight from the refrigerator. Feed the starter , while you are at it, then return to the refrigerator.
- When those three ingredients are thoroughly wetted, cover with a lid or plastic and let it ferment at room temperature (about 75 F) for 16 hours. If it is colder than 75 F, you might let it ferment a bit longer.
- You will not see any physical change in the wet, sticky dough, but you should smell a strong, sourdough smell.
- Use the entire rye sourdough and add the rest of the ingredients. Mix with a stand mixer for about 7 minutes on low with a dough hook.
- Turn onto a clean board and knead a few times with your wet hands. The dough is firm but sticky, wetting your hands will keep it from sticking too badly. Form into a ball, place in a bowl and cover with a damp cloth for 30 minutes at room temperature. You may see some rise. For rolls: On a lightly floured board, form dough into 100 gram balls, flatten to rectangles and shape into 4 inch baguettes. Dip the rolls into water and then roll in leftover rye bran or just roll in some white flour for a rustic look (no water). Makes 11 rolls. For bread: Divide dough into two parts and shape into boules ( pictorial ) or a batard ( video ).
- Let bread or rolls rise for 70 minutes on parchment paper, covered with a damp cloth.
- Preheat oven, preferably with baking stone, for 60 minutes at 450 F.
- Slash rolls or bread with a lame or razor blade.
- Slide the parchment with the rolls onto the baking stone, if you can. Bake with steam (5 minutes of steam) for 25 to 30 minutes (bread 40 to 50 minutes) and turn oven down to 400 F as soon as you put the dough into the oven.
- Cool bread on racks for dry crusts and eat or freeze as you like. The rolls make great cocktail breads when cut into thin slices.
Nutrition Facts : Calories 115 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 809 mg, Fat 4 g, ServingSize 11 rolls/2 loaves (11 servings), UnsaturatedFat 2 g
ROGGENBROT (RYE BREAD)
Oh my goodness - I'm reading some of these reviews and I just realised that Americans and British are used to that fluffy white bread - this is a GERMAN recipe - it IS A DENSE BREAD - THIS IS NOT A LIGHT & FLUFFY BREAD Please don't expect this to come out tasting like "Wonder bread" with Rye flavor. This is a recipe for TRUE, AUTHENTIC Rye bread - it's going to taste different from what you buy packaged in the store that was mass produced in a factory, please remember that. Just wanted to let everyone know before you invest money and time into this what to expect. Thanks!
Provided by Mimi Bobeck
Categories Sourdough Breads
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 9
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 1/2 hours or until double.
- Punch down dough and divide to form 2 round loaves.
- Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
- Preheat oven to 375°F.
- Bake for 30 to 35 minutes.
- Makes 2 round loaves.
Nutrition Facts : Calories 280.4, Fat 3.8, SaturatedFat 2, Cholesterol 9.4, Sodium 232.8, Carbohydrate 55.2, Fiber 4.3, Sugar 10.3, Protein 7.2
ROGGEBROOD - RYE BREAD
This dough also works to make 4 dozen roggebroodjes (rolls) when shaped into balls and placed on a greased baking sheet. Brush with egg white and sprinkle with poppy seeds; bake for 20 minutes. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Yeast Breads
Time 4h
Yield 2 large loaves
Number Of Ingredients 8
Steps:
- Soften yeast in water.
- Add milk, butter, salt, sugar and flours.
- Knead until smooth and elastic.
- Cover and let rise in a warm place until double in bulk.
- Punch down, shape into loaves and place in greased bread pans; let rise again until doubled.
- While dough is raising, preheat oven to 375°F.
- Bake for 20 minutes, reduce heat to 350F and continue baking for an additional 40 minutes.
- Turn out onto cooling rack.
Nutrition Facts : Calories 1481.5, Fat 21.6, SaturatedFat 10.7, Cholesterol 47.6, Sodium 1321.1, Carbohydrate 289, Fiber 40.5, Sugar 15.5, Protein 38.5
ROGGENBROT (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 1½ hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1½ hours. Preheat oven to 375℉ (190℃). Bake for 30 to 35 minutes.
Nutrition Facts :
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