Easy Way to Cook Speedy Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]

Hey everyone, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] Recipe. Put the sourdough starter on the flour and pour the warm water over it. A great deli has a great rye bread for sandwiches, am I right?

You can have Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] using 14 ingredients and 15 steps. Here is how you cook that.

Ingredients of Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe]

1. Prepare of For the Sourdough:.
2. Take 300 g of rye flour.
3. You need 30-50 g of old/stale bread turned into breadcrumbs.
4. You need 10 g of rye sourdough starter.
5. Take 260 g of warm water.
6. You need of Main dough:.
7. Prepare 500 g of warm water.
8. Make ready 22 g of salt.
9. You need 150 g of old/stale bread turned into breadcrumbs.
10. You need 700 g of rye flour.
11. Prepare 4 g of malt syrup (or molasses or honey).
12. Make ready 17 g of fresh yeast (or 5 g dry yeast).
13. You need of Optional Mix-ins:.
14. You need 2 tsp of caraway seeds.

To make the dough: Add the remaining ingredients to the bowl.Pain au levain is the classic sourdough loaf found in any European-style artisan bakery and plastered all over your IG feed.With the help of Kristen Dennis, a sourdough expert and popular Instagram baker, I've outlined the process for a simple, medium-hydration dough based on some of her methods.Build the Levain: A levain will be used to leaven your bread.

Roggenbrot - All Rye Sourdough Loaf [Bakery Recipe] instructions

1. Mix the sourdough ingredients: First mix 300 g rye flour and 30-50 g breadcrumbs from old bread (more will make the bread more chewy and have a nice aroma)..
2. Put the sourdough starter on the flour and pour the warm water over it. Mix with your hands until no longer floury. Cover and let rise for 12-16 hours at room temp..
3. After the sourdough part is done, it's time to mix the main dough. First dissolve salt in 500 g warm water..
4. Put another 150 g of breadcrumbs made from stale/dry bread into a bowl. Pour the salt water over the breadcrumbs, mix and let soak for 1 hour in a warm place..
5. In another bowl, lightly mix the 700 g rye flour with the malt syrup/molasses and yeast. In a separate large bowl, add the breadcrumb water, then add the flour mix, and then sourdough on top..
6. Mixing from around the edges, gradual work the liquid into the rye flour. When the liquid is all absorbed and roughly mixed, move to next step..
7. Next work the dough from the center with your hands, squeezing and bringing together until there's no more flour visible and no more crumbly pieces..
8. Once the ball of dough comes together, remove to working surface and cut in two. Fold in caraway seeds if you like here..
9. Pattern 1 - for bread with big beautiful cracks in the surface (the bread on the right side in the main photo - Form the dough into a round ball by folding the edges down and around toward the bottom center. Instead of closing the fold neatly, leave it rough and open..
10. Put rough fold side down into flour dusted banneton..
11. Pattern 2 - for a pretty crackled patter like the bread on the left side in the main photo - Form into a smooth ball, then moisten the top and sides by rolling on a moist towel. Roll in rye flour and place top up in a well floured banneton..
12. Let the dough rise 2-3 hours until fully proofed..
13. For pattern 1 bread: Gently tip the banneton over and let the dough slide out into your hand (the fold side that was at the bottom of the banneton will be on top). Place the dough fold side up on a baking sheet (the dough on the left side in the photo)..
14. For pattern 2 bread: Tip the banneton over and let the dough slide into your hand. Flip it back over so the flour covered, cracked surface is on top (the side that was at the top in the banneton will be at the top again)..
15. Bake for 40 minutes at 260°C/500°F with steam. After first 5 minutes release steam and lower temperature to 250°C/480°F and bake for another 25 minutes. Then lower temperature again to 200°C/400°F and bake another 20 minutes. Check doneness by tapping the bottom of the bread - if it sounds hollow it's finished. If not bake for a few more minutes..

If you want to make a lot of rye sourdough bread, then try to find or start your own sourdough with rye flour.Otherwise, a traditional sourdough will do fine for a start.To make the starter: Mix all of the ingredients together in the bowl of an electric mixer.

Place the loaf on a with parchment lined baking sheet.Making sourdough bread with a starter will take longer to rise when compared to using a commercial yeast, but the results are well worth it.Plus you can use that sourdough starter discard to create more delicious recipes.I'd like to try this recipe because my recent rye efforts have been disasters, and the comments here make me think this could be 'the one'.This is a recipe for probably the most famous type of bread in Denmark.