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Before you jump to German Sourdough Rye Bread (Roggenmischbrot) recipe, you may want to read this short interesting healthy tips about Healthy Vitality Goodies.
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If you’re not sensitive to nuts, try eating some almonds! As an all-in-one power booster, almonds provide many health advantages. Different minerals and vitamins are located in these wonderful nuts. Almonds, like turkey, contain the enzyme tryptophan that may often make you sleepy. Regarding almonds, however, they wont make you long for a nap. These nuts loosen up the muscles and provide a general sense of comfort. Your emotional level is often lifted by just eating almonds.
You don’t have to look far to find a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to german sourdough rye bread (roggenmischbrot) recipe. You can cook german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you do it.
The ingredients needed to cook German Sourdough Rye Bread (Roggenmischbrot):
- Use *** Rye Sourdough ***
- Prepare 175 g Rye flour
- Prepare 175 g water (175 ml)
- Use 18 g rye sourdough starter
- Use *** Wheat Flour Biga ***
- Provide 175 g white bread flour
- Prepare 175 g water (175 ml)
- Use 2 pinches dry yeast or 0.2 g fresh yeast
- Take *** Main Dough ***
- You need 175 g rye flour
- Take 60 g spelt flour
- Provide 12 g barley malt or molasses (optional)
- Take 12 g salt
- Prepare *** Optional Mix-in ***
- Take 50 g dry figs (2 large, chopped up)
- Prepare 40 g choppped walnuts
Instructions to make German Sourdough Rye Bread (Roggenmischbrot):
- Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours.
- Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
- After 20 hours, mix together the 2 pre-doughs.
- Then mix in the rest of the ingredients for the main dough.
- Remove from bowl and knead on a floured surface.
- Knead for 15-17 minutes until smooth.
- If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
- Form into a ball, return to a large bowl and let rise for 90 minutes.
- Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
- While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
- After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
- Put in center rack and pour in some boiling water into the pan so it steams up.
- Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.)
- Remove and let complete cool on a rack.
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