Name: German Rye Bread without Sourdough
Prep time: 20 min
Cook time: 70 min
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

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

Germany prior to the 19^th 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.

Step-by-Step Video – Coming Soon!

Recipe

German Rye Bread without Sourdough

Angela Schofield

4.17 from 6 votes

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Prep Time 20 mins

Cook Time 1 hr 10 mins

Course Bread

Cuisine German

Servings 1 loaf

Calories 2780 kcal

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.