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    Home » Recipes » German Bread Recipes

    Easy Authentic German Rye Bread without Sourdough

    Published: May 13, 2020 · Modified: Mar 8, 2022 by Angela Schofield · Leave a Comment

    Jump to Recipe Print Recipe
    German Rye Bread without Sourdough

    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

    How is rye bread called in German?

    Rye bread is called "Roggenbrot" which only contains rye flour or "Roggenmischbrot" which is a bread that usually contains not only rye but also wheat flour.

    How to pronounce "Roggenbrot"?

    Listen to this audio file to hear how to say "Roggenbrot" in German.

    click play button to listen

    Authentic German Rye Bread without Sourdough Recipe

    German Rye Bread

    German Rye Bread without Sourdough

    Angela Schofield
    4.6 from 35 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 30 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
    • ½ 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

    Serving: 1gramsCalories: 2780kcalCarbohydrates: 556gProtein: 91gFat: 27gSaturated Fat: 13gSodium: 5782mgFiber: 67gSugar: 23g
    Tried this recipe?Let us know how it was!

    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

    « Gugelhupf - German Bundt Cake
    Healthy Bread Rolls with Seeds & Nuts »

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    Angela framed by German landscape

    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.

    More about me →

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