Name: Roggenbrot
Prep time: 25 min
Cook time: 35 min
Total time: 3 h 15 min
Yield: 1 loaf (about 12 slices)
Cuisine: German
Ingredients: 2 cups rye flour; 1 1/2 cups all-purpose flour; 2 1/4 tsp active dry yeast; 1 1/4 cups warm water; 1 tbsp molasses; 1 tsp salt; 1 tbsp caraway seeds (optional)

By CozyDelicious June 22, 2011

Looking to add a wholesome and traditional touch to your baking repertoire? Roggenbrot, or German rye bread, is a timeless classic that brings warmth and flavor to any table. With its dense texture and robust taste, Roggenbrot is a staple in German households and is perfect for sandwiches, toast, or simply enjoyed on its own with a slather of butter. In this recipe, we'll guide you through the steps to create your own flavorful loaf of Roggenbrot right in your own kitchen.

Prep 25 min
Cook 35 min
Total 3 hr 15 min
Yield 1 loaf (about 12 slices)
Cuisine German
Category Bread

Vegetarian Roggenbrot German rye bread rye bread homemade bread traditional bread caraway seeds yeast bread

Instructions

In a small bowl, mix the warm water with the molasses. Sprinkle the yeast on top and let it sit for about 5-10 minutes until foamy.
In a large mixing bowl, combine the rye flour, all-purpose flour, and salt. If using, add the caraway seeds to the flour mixture.
Pour the activated yeast mixture into the flour and stir until a shaggy dough forms. Use your hands to knead the dough in the bowl until it comes together.
Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. Add more flour if too sticky.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm, draft-free place for 1 to 1.5 hours or until doubled in size.
Punch down the dough and shape it into a round or oval loaf. Place on a baking sheet lined with parchment paper.
Cover the shaped loaf with a kitchen towel and let it rise again for 45 minutes to 1 hour until puffed up slightly.
Preheat the oven to 400°F (200°C).
Score the top of the loaf with a sharp knife and bake for 30-35 minutes until the loaf sounds hollow when tapped on the bottom.
Transfer the bread to a wire rack to cool completely before slicing and serving.

Nutrition Facts

Serving size: 1 slice (about 50 g)

Calories: 210 kcal
Total Fat: 1.5 g
Saturated Fat: 0.2 g
Cholesterol: 0 mg
Sodium: 350 mg
Total Carbohydrate: 44 g
Dietary Fiber: 6 g
Sugars: 4 g
Protein: 6 g

There you have it – a homemade Roggenbrot that will fill your kitchen with the inviting aroma of freshly baked bread. Nourish yourself and your loved ones with this flavorful and satisfying loaf. Enjoy the process of crafting your own German rye bread and savor every bite of this delightful creation.