Delicious German Rye Bread
- Ready In:
- 3hrs 50mins
- Ingredients:
- 9
- Yields:
-
1 loaf
ingredients
- 3 cups whole wheat flour
- 1 cup rye flour
- 1⁄2 cup rolled rye meal
- 2 tablespoons dried compressed yeast
- 2 teaspoons salt
- 2 tablespoons molasses or 2 tablespoons treacle
- 2 tablespoons oil
- 1 3⁄4 cups warm water or 1 3/4 cups beer
- 2 teaspoons caraway seeds (optional)
directions
- Place wholewheat flour, rye flour, rolled rye, salt and caraway seeds (if used) in a bowl. Make a well in center.
- Add the remaining ingredients to the well.
- Mix all ingredients initially with a wooden spoon, until roughly mixed.
- If mixture seems too dry, add a little more water/beer.
- Kneed the mixture for 10 minutes, until smooth and elastic, adding a little more flour from time to time if the mixture is too sticky.
- Form dough into a ball, and cover the mixing bowl with plastic wrap or a damp teatowel.
- Leave to prove for 2 hours.
- After 2 hours, preheat oven to 200°C.
- Take the cover off the mixing bowl. Punch the dough down in the center.
- Lightly oil a baking tray or loaf tin and dust with flour.
- Shape dough into desired form (e.g. freeform oblong shape, or in square loaf tin, etc).
- Leave alone until nearly doubled in size.
- Place in hot oven for 45 minutes to 1 hour, depending on how crusty you like it.
- The loaf should be cooked when it gives a hollow sound when tapped.
- Allow to cool before serving - it is usually better the day after baking.
- Enjoy!
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Reviews
-
Made this yesterday, and today my lunch is a ryebread sandwich with creamy cheese, butter and marmite, mmm, it's so good! I used my bread machine to knead the dough, and then took it out, formed my loaf, let it rise again and baked it. I've never made ryebread before and didn't know what to expect, well, its excellent!!!! I'll definitely be making this again. Made for PAC Spring 2008, thanks zoetrope!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
I love cooking. I enjoy organic gardening and finding new ways to use my homegrown produce. I have a good knowledge of a number of regional cuisines, particularly australian, italian, german, american, chinese, indonesian, and japanese foods. I also have an extensive knowledge and experience in vegetarian cuisine. My partner and I absolutely love cooking together, and make a lot of our own jams, pickles, preserved fruit and vegetables, sauces, stocks, dried herbs, and icecream toppings!