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    Home » Recipes » German Bread Recipes

    Easy German Rye Bread without Sourdough

    Published: May 13, 2020 · Modified: Feb 15, 2023 by Angela Schofield · 2 Comments

    Jump to Recipe Print Recipe

    German rye bread, or Roggenbrot how it is called in Germany, is one of the breads that I am missing the most living in the US. The flavorful taste of the rye and the heartiness of this type of bread is just not comparable with other kinds of baked goods.

    But making German rye bread from scratch can be daunting. This is why I have created this easy dark rye bread recipe for you. This easy version of German rye bread tastes like artisan sourdough bread but is made without sourdough. Enjoy the full taste without the hassle!

    German rye bread on white line with bread knife.

    If you are completely nuts about fresh, homemade bread like I am, you need to give these authentic German pretzel buns and this Kartoffelbrot, aka German potato bread, a try.

    Jump to:
    • Ingredients & Substitutes
    • Instructions
    • Equipment
    • Storage
    • My Top Tip
    • How to Serve
    • Recipe

    How is rye bread called in German?

    Rye bread is called Roggenbrot (das Roggenbrot - n/singular) and Roggenbrote (die Roggenbrote - f/plural) in German.

    How to pronounce "Roggenbrot" the correct way in German?

    Listen to this audio file to hear how to say "Roggenbrot" the right way.

    Click the play button to listen to the audio file.

    Ingredients & Substitutes

    I am always amazed at how few ingredients it takes to make the most wonderful-tasting homemade bread. No artificial color or preservatives is necessary.

    This easy German rye bread is made without sourdough but your would never believe that. It is flavorful and has a great texture. But if you are interested to make your own sourdough starter check our Facebook group. We host once in a while sourdough bread challenges for free.

    German rye bread ingredients.

    Rye Flour: I use finely milled dark rye flour for this recipe. Keep in mind that rye flour can be very fine or coarse, which will change the amount of water you need to use. If you are in doubt, refer to the photos to see if your dough has the right consistency to avoid disappointment.

    Bread Flour: the recipe calls for bread flour, but you could substitute all-purpose flour.

    Honey: I prefer to use honey, but white or brown sugar will also do the trick to balance out the hints of bitterness in the rye flour.

    Apple Cider Vinegar: is the secret ingredient that will give this bread the slightly sour note that reminds of real sourdough bread.

    Vegetable Oil: any neutral vegetable oil and even olive oil can be used.

    Salt: I am using coarse Kosher salt in my bread recipes, but fine salt will be fine too. If you are using fine table salt, you should reduce the amount to about ½ tablespoon or to your liking.

    Caraway Seeds: in Germany, you can find Roggenbrot with and without caraway seeds. Some bread recipes incorporate whole caraway seeds, while others use the ground version. I personally prefer whole caraway seeds that I grind in a mortar with a pestle.

    Water: it is best to use filtered, lukewarm water for the recipe.

    See recipe card for quantities.

    Instructions

    You won't believe how little work is involved in making this bread. Kneading will take a while, but if you are using a stand mixer, your active working time will only be a few minutes.

    Making German rye bread step 1.

    Step 1: Melt the honey in warm water and set it aside to cool to lukewarm.

    Step 2: Add the bread flour, with the yeast and the honey-water to a stand mixer bowl.

    Step 3: Mix well, cover, and let sit for about 20 min. until it is nicely bubbly and foamy.

    Making German rye bread step 2.

    Step 4: Add rye flour, apple cider vinegar, vegetable oil, caraway seeds, and salt to the yeast-water-bread-flour mixture.

    Making German rye bread step 3.

    Step 5: Knead on low speed for about 3-5 min. and then on medium speed for about 5-8 min. Rye flour can be a little tricky. Make sure that your dough is not too firm. Add a little extra water if the dough is too dense and super hard to knead.

    Making German rye bread step 4.

    Step 6: The dough should have a smooth texture, and you should be able to stretch it without breaking. But it is normal that the dough will not be as smooth as you are used to from wheat dough.

    Step 7: Cover the bowl and allow the dough to raise in a warm place for about 2 hours.

    Making German rye bread step 5.

    Step 8: Knead the dough by hand for about 5 minutes. Make sure to don´t incorporate a lot of flour.

    Making German rye bread step 6.

    Step 9: Shape to a long loaf of about 11-12 inches or place the dough into a floured bread banneton or medium sized, floured bowl. Then cover the bowl again and allow the dough to raise for 90 minutes.

    Making German rye bread step 6.

    Step 10: Place the loaf onto a with parchment lined baking sheet. Sprinkle with flour and slash the bread 1–5 times with a sharp knife or in the pattern you prefer. Add a heatproof dish with water to the oven, and preheat the oven to 380 F. Bake for 60–70 minutes in the preheated oven.

    Making German rye bread step 7.


    Allow to cool completely on a rack before you cut into it and enjoy!

    Equipment

    There is not much in regards of equipment that you need for this bread.

    • kitchen scale or measuring cups
    • stand mixer bowl with kneading hook (optional)
    • clean kitchen towel
    • bread banneton (optional)
    • baking sheet
    • parchment paper
    German rye bread with Obatzda cheese spread on small wooden board.

    Storage

    Store the bread wrapped into a clean kitchen towel to preserve its best taste and texture. If the bread is too dry for your taste, place it into a plastic bag, but be aware that the crispy crust might get softer too.

    The bread will stay fresh for up to a week. You can also freeze half a loaf or pre-cut slices of the bread if you don´t eat the whole loaf in a week. Allow to thaw at room temperature.

    My Top Tip

    If you love a shiny crust like some rye breads in German bakeries have, use an egg wash made from one egg white and one tablespoon of water.

    Brush the bread with this egg wash before baking and a couple of times during the baking process, and you will have a beautiful, shiny crust.

    German rye bread slices on a wooden cutting board.

    How to Serve

    This German rye bread is the perfect base for a Brotzeit or Vesper. You can make any open-faced sandwich out of it. I love it with my easy, homemade liverwurst or obatzda cheese bread, but the possibilities are endless.

    It also makes a wonderful side for soups and salads, like this German goulash soup or this German pumpkin soup.

    Recipe

    Loaf of German rye bread on white linen.

    Easy German Rye Bread without Sourdough

    Angela Schofield
    This easy German rye bread tastes like rye sourdough bread but does not include all the hassle of sourdough.
    4.61 from 43 votes
    Print Recipe Share on Facebook Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Inactive Time 3 hrs 30 mins
    Total Time 1 hr 30 mins
    Course Bread
    Cuisine German
    Servings 16 slices
    Calories 170 kcal

    Ingredients
     
     

    • 2 cups water
    • 1 tbsp. honey
    • 1 ¾ cups bread flour
    • 1 tbsp. coarse Kosher salt
    • 2 ¼ tsp. dry yeast
    • 4 ½ cups rye flour
    • 1 tbsp. apple cider vinegar
    • 1 tbsp. neutral vegetable oil
    • ½ tsp. ground carraway seeds

    Instructions
     

    • Melt honey in warm water and set aside to cool to lukewarm.
    • 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, caraway seeds, and salt.
    • Knead on low speed for about 3-5 min. and then 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 or place the dough into a bread banneton or medium sized bowl.
    • Cover again and allow to raise for about 90 minutes.
    • Place the loaf onto a with parchment lined baking sheet.
    • Sprinkle with flour and slash the bread 1–5 times with a sharp knife or in the pattern you prefer.
    • Add a heatproof dish with water to the oven, and preheat the oven to 380 F.
    • Bake for 60–70 minutes in the preheated oven.
    • Allow to cool completely on a rack.

    Nutrition

    Yield: 1 sliceCalories: 170kcalCarbohydrates: 34gProtein: 5gFat: 2gFiber: 4gSugar: 1gNet Carbohydrates: 30g
    Keyword authentic, easy, rye
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Rebecca says

      January 15, 2023 at 1:43 pm

      So there is no second rise?

      Reply
      • Angela Schofield says

        January 16, 2023 at 8:06 pm

        Hi Rebecca, great question. This is a very simple bread that does usually not need a second rise. But you can always can add a second rise if you prefer, it will be wonderful.

        Reply

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    Guten Tag, I'm Angela,
    Herzlich willkommen! I'm glad you've stopped by.

    It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany.

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