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    You are in: Home / Recipes / Roggenbrot (Rye Bread) Recipe
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    Roggenbrot (Rye Bread)

    Roggenbrot (Rye Bread). Photo by Bayhill

    1/1 Photo of Roggenbrot (Rye Bread)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 35 mins

    3 hrs

    35 mins

    Mimi Bobeck's Note:

    Oh my goodness - I'm reading some of these reviews and I just realised that Americans and British are used to that fluffy white bread - this is a GERMAN recipe - it IS A DENSE BREAD - THIS IS NOT A LIGHT & FLUFFY BREAD Please don't expect this to come out tasting like "Wonder bread" with Rye flavor. This is a recipe for TRUE, AUTHENTIC Rye bread - it's going to taste different from what you buy packaged in the store that was mass produced in a factory, please remember that. Just wanted to let everyone know before you invest money and time into this what to expect. Thanks!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dissolve yeast in warm water.
    2. 2
      In a large bowl combine milk, sugar, and salt.
    3. 3
      Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour.
    4. 4
      Use a wooden spoon to mix in the remaining rye flour.
    5. 5
      Add white flour by stirring until the dough is stiff enough to knead.
    6. 6
      Knead 5 to 10 minutes, adding flour as needed.
    7. 7
      If the dough sticks to your hands or the board add more flour.
    8. 8
      Cover dough and let rise 1 1/2 hours or until double.
    9. 9
      Punch down dough and divide to form 2 round loaves.
    10. 10
      Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
    11. 11
      Preheat oven to 375°F.
    12. 12
      Bake for 30 to 35 minutes.
    13. 13
      Makes 2 round loaves.

    Ratings & Reviews:

    • on September 12, 2010

      55

      Awesome! The only changes I made were adding 1 TBS of caraway seed and swapping the sugar for slightly less honey, which is all I had on hand. Wonderful! I don't like fluffy, cloud-like bread. Save that texture for white breads and rolls. When I want rye or whole grain, I want hearty. This bread perfectly fits the bill. My husband loves rye, so I make several different versions to change it up. This is the first rye I've made that I personally love and would probably take even over my favorite whole wheat. It also responded perfectly during prep--I didn't have to cross my fingers and hope the dough would raise properly. Thanks for posting such a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2007

      55

      Delicious! This makes a dense, moist, light tasting rye bread. It doesn't rise very high, but the flavor is wonderful. I made this in my Kitchen-Aid stand mixer and it worked out perfectly. The only change I made was to add some caraway seed, which I feel is a "must" for rye bread. My family loved this and gave it 2-thumbs up! Thank you for sharing this wonderful recipe...it is definitely a keeper.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2007

      25

      This bread didn't work out for me. It didn't rise very well and was quite dense. Flavor was good, perhaps I just need to play around with the recipe a bit. I will update with higher stars on my next try if it works out better.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Roggenbrot (Rye Bread)

    Serving Size: 1 (114 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 280.3
     
    Calories from Fat 34
    12%
    Total Fat 3.8 g
    5%
    Saturated Fat 2.0 g
    10%
    Cholesterol 9.3 mg
    3%
    Sodium 232.8 mg
    9%
    Total Carbohydrate 55.2 g
    18%
    Dietary Fiber 4.2 g
    17%
    Sugars 10.2 g
    41%
    Protein 7.1 g
    14%

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