Recipe for Rye Bread with Sourdough (Roggenbrot)
This German rye sourdough bread recipe is started with rye flour and finished with bread flour after an overnight sponge.
- Serves: 11 persons
- For the Rye Sponge:
- 2 ¼cups/300 grams rye flour
- 1cup/250 grams water
- 2tablespoons/30 grams sourdough starter
- For the Final Dough:
- 2 ¾cups/340 grams bread flour
- ¾cup/200 grams water
- 2teaspoons/12 grams salt
- 1teaspoon/4 grams instant yeast
- 2teaspoons/7.5 grams diastatic malt powder (find it at Bobs Red Mill )
- 1tablespoon barley malt syrup (or light molasses )
Step 1If 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.
Step 2Mix 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.
Step 3When 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.
Step 4You will not see any physical change in the wet, sticky dough, but you should smell a strong, sourdough smell.
Step 5Use 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.
Step 6Turn 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 ).
Step 7Let bread or rolls rise for 70 minutes on parchment paper, covered with a damp cloth.
Step 8Preheat oven, preferably with baking stone, for 60 minutes at 450 F.
Step 9Slash rolls or bread with a lame or razor blade.
Step 10Slide 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.
Step 11Cool bread on racks for dry crusts and eat or freeze as you like. The rolls make great cocktail breads when cut into thin slices.