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100% Whole Grain German Rye Loaf Bread
100% Whole Grain German Rye Loaf Bread

Before you jump to 100% Whole Grain German Rye Loaf Bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons why this is so. There are a number of illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. There are more and more efforts to try to get people to follow a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. In all likelihood, a lot of people assume that it takes a lot of work to eat healthily and that they will have to drastically change their lifestyle. In reality, however, simply making a few modest changes can positively affect daily eating habits.

Initially, you should be very careful when you are shopping for food that you don’t automatically put things in your basket that you don’t want to eat. For example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before purchasing? One heart-healthy alternative that can give you a positive start to your day is oatmeal. If you’d rather not eat oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.

All in all, it is easy to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to 100% whole grain german rye loaf bread recipe. You can cook 100% whole grain german rye loaf bread using 12 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook 100% Whole Grain German Rye Loaf Bread:
  1. Prepare Rye Sourdough:
  2. You need whole grain rye flour
  3. Provide warm water
  4. Prepare rye sourdough starter
  5. You need salt
  6. Take Main Dough:
  7. You need whole grain rye flour
  8. Provide salt
  9. Use molasses or honey
  10. Use warm water
  11. You need Optional mix-ins:
  12. Use toasted sunflower seeds, flaxseeds, dried fruits, etc. (or mix)
Instructions to make 100% Whole Grain German Rye Loaf Bread:
  1. (Day 1) Mix all ingredients for rye sourdough. Cover well and let ferment for 20-24 hours at room temperature. It should become frothy and bubbly.
  2. (Day 2) In a large bowl, measure out the rye flour, salt and molasses/honey for the main dough. Place rye sourdough from day 1 on top and pour over warm water. Mix with your hands or a sturdy wet spatula for about 5 minutes. It's VERY sticky and more like a "paste" than a dough - you won't be able to knead.
  3. When well mixed, add any mix-ins and incorporate evenly into the dough by mixing an additional 2 minutes or so.
  4. My dough looked like this after everything is finished.
  5. Grease a bread loaf pan with butter or oil and dust with flour. Another option is to line with parchment paper.
  6. Put in the dough and gently press into the loaf pan. Even out the top with a scraper or your hands.
  7. Dust top with flour (I used fine ground rye flour).
  8. Let rise at room temperature (24°C/75°F) for 2 hours (it's okay if the temperature is not exactly that). It should rise up to the top of the loaf pan.
  9. While dough is rising, preheat oven to 250C/480F. Put a steam pan at the bottom rack of the oven when preheating for throwing in some boiling water for steam later. Prepare a kettle of boiling water as well.
  10. After the dough had risen, make a crisscross pattern on the top by gently pressing down with the edge of a pastry card or something similar. (about 5 mm or 1/4 inch or so deep).
  11. Total baking time is 70 minutes…. - Bake at 250C/480F for 10 minutes with steam. Then remove/release steam and turn temperature down to 200C/400F and bake for another 30 minutes. Remove the bread from its tin and put back in the oven for a final 30 minutes. Removing the bread from the pan lets the sides brown up into a nicer color.
  12. Let cool completely before slicing (its still cooking when you pull it out of the oven!), preferably waiting until the next day to let the flavors develop.

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