Roggenbrot (Rye Bread)

This hearty Roggenbrot is a staple of German baking, offering a robust flavor profile derived from high-quality rye flour and dark molasses. The combination of rye and bread flour creates a loaf that is dense yet tender, with a deep, satisfying taste that pairs beautifully with cheeses, cured meats, or simple butter. The addition of molasses provides a subtle sweetness and a dark, rustic crust, while the milk adds softness to the crumb. Ideal for sandwiches or as an accompaniment to hearty soups and stews, this bread improves in flavor as it ages, developing a more complex character over a few days. It is a rewarding project for home bakers looking to explore traditional European bread techniques.

Cooking Method: Baking

Cuisine: German

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 3236.6

Dietary: Vegetarian

Description

This hearty Roggenbrot is a staple of German baking, offering a robust flavor profile derived from high-quality rye flour and dark molasses. The combination of rye and bread flour creates a loaf that is dense yet tender, with a deep, satisfying taste that pairs beautifully with cheeses, cured meats, or simple butter. The addition of molasses provides a subtle sweetness and a dark, rustic crust, while the milk adds softness to the crumb. Ideal for sandwiches or as an accompaniment to hearty soups and stews, this bread improves in flavor as it ages, developing a more complex character over a few days. It is a rewarding project for home bakers looking to explore traditional European bread techniques.

Ingredients

2 package Yeast; Active Dry
1/2 cup Warm Water (110-120 degrees)
1 1/2 cup Milk; Lukewarm
2 tablespoon Sugar
1 teaspoon Salt
1/2 cup Molasses
2 tablespoon Butter
3 1/4 cup Rye Flour; Unsifted
2 1/2 cup Bread Flour; Unsifted

Directions

1
Dissolve active dry yeast in warm water and let stand until foamy.
2
In a large mixing bowl, combine lukewarm milk, sugar, and salt.
3
Using an electric mixer, beat in the molasses, melted butter, yeast mixture, and 1 cup of rye flour.
4
Switch to a wooden spoon and mix in the remaining rye flour until combined.
5
Gradually stir in the bread flour until the dough is stiff enough to knead.
6
Turn the dough onto a floured surface and knead for 5 to 10 minutes, adding more flour if necessary.
7
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
8
Punch down the dough and divide it into two equal portions to form round loaves.
9
Place the loaves on a greased baking sheet, cover, and let rise again for about 1.5 hours, or until doubled.
10
Preheat the oven to 375 degrees F (190 degrees C).
11
Bake the loaves for 30 to 35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 3236.6kcal

% Daily Value *
Total Fat 23.9g37%
Saturated Fat 10.5g53%
Cholesterol 35.9mg12%
Sodium 10471.0mg437%
Total Carbohydrate 666.8g223%
Dietary Fiber 23.7g95%
Sugars 80.2g
Protein 94.3g189%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow the bread to cool completely on a wire rack before slicing. Store in a plastic bag at room temperature for up to 3 days, or freeze for longer storage.

Variations: For a darker, more intense flavor, use dark rye flour or substitute some of the bread flour with whole wheat flour.

Tips: If your kitchen is cool, the rising times may need to be extended. Ensure water temperature is not too hot, as it can kill the yeast.

Serving: This bread pairs excellently with sharp cheeses, smoked salmon, or hearty bean soups.

Keywords: rye bread, german bread, roggenbrot, homemade bread, molasses bread, yeast dough, baking, whole grain, heartier bread, sourdough alternative, traditional recipe, rustic loaf, bread making, german cuisine, rye flour, active dry yeast, artisan bread, oven baked, comfort food

Read it online: https://www.chefs-mate.com/recipe/roggenbrot-rye-bread/