What is it?

This easy German rye bread is made without sourdough.

How is it called in German?

“Roggenbrot”

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to learn how to pronounce "Brot"

Cultural Background Story

Bakery
Germany prior to the 19th century was a mixture of hundreds of tiny kingdoms that each had its own dialect, culture and of course its own breads. Each place tried to impress travelers to come to try out their tasty local options.

The type of breads baked in part depended on sunshine levels, with rye and spelt based baked goods appearing in areas with less sunshine, and breads mostly made of wheat being produced in areas with more sun.

Rye is used the most, and is often mixed with other types of flour like wheat and spelt.  You  may also see breads with ingredients like oats or barley, along with added tasty bits of onions, bacon, cheese or spices.

In 2015, UNESCO recently added German bread culture to their list of Intangible Cultural Heritage in the world.

Roggenbrot

German Rye Bread

This easy German rye bread is made without sourdough but your would never believe that. It is flavorful and has a great texture. Just make sure to wrap the cooled down bread overnight into a clean kitchen towel for best taste before consumption.

German Rye Bread Pin

Step-by-Step Video – Coming Soon!

Recipe

German Rye Bread

German Rye Bread without Sourdough

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Course: Bread
Cuisine: German
Servings: 1 loaf
Calories: 2780kcal
Author: Angela Schofield

Ingredients

  • 2 cups water
  • 1 tbsp. honey
  • 2 cups bread flour
  • 2 ¼ tsp. dry yeast
  • 4 ½ cups rye flour
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. neutral vegetable oil
  • 1 tbsp. coarse Kosher salt
  • 1/2 tsp. ground carraway seeds

Instructions

  • Melt honey in warm water and set aside to cool to luke warm.
  • Add bread flour, yeast, and honey-water to a stand mixer bowl.
  • Mix well, cover, and let sit for about 20 min.
  • Add rye flour, apple cider vinegar, vegetable oil, carraway seeds and salt.
  • Knead on low speed for about 3-5 min. and on medium speed for about 5-8 min.
  • Cover and allow to raise in a warm space for about 2 hours.
  • Knead again, for about 5 min.
  • Shape to a long loaf of about 11-12 inches.
  • Place the loaf on a with parchment lined baking sheet.
  • Sprinkle with flour and slash the bread 3 to 5 times diagonal with a sharp knife.
  • Bake in a 380F pre-heated oven for about 70 min. or until done and golden brown.
  • Allow to cool completely on a rack.
  • Wrap into a clean kitchen towel overnight for best taste before consumption.

Nutrition

Calories: 2780kcal | Carbohydrates: 556g | Protein: 91g | Fat: 27g | Saturated Fat: 13g | Sodium: 5782mg | Potassium: 2225mg | Fiber: 67g | Sugar: 23g | Calcium: 162mg | Iron: 15mg
Tried this recipe?Mention @AllTastesGerman or tag #alltastesgerman!

Serving Tip:

If you are interested to make your own sourdough starter check our Facebook group. We host once in a while sourdough starter challenges.
Sourdough