📝 About This Recipe
This authentic Roggenbrot is a deep, earthy, and robust loaf that serves as the cornerstone of German bakery culture. Featuring a dense, chewy crumb and a thick, crackly crust, it is achieved through a slow fermentation process using a traditional rye sourdough starter. The addition of 'Brotgewürz' (bread spice) provides a warm, aromatic complexity that makes this bread the perfect companion for savory meats and cheeses.
🥗 Ingredients
The Sourdough Build (Sauerteig)
- 50 grams Active Rye Sourdough Starter (fed and bubbly)
- 200 grams Rye Flour (Type 1150) (dark rye flour)
- 200 ml Warm Water (approx. 30°C/86°F)
The Main Dough
- 300 grams Rye Flour (Type 1150)
- 150 grams High-Protein Bread Flour (provides structural support)
- 250 ml Warm Water (adjust based on flour absorption)
- 15 grams Fine Sea Salt
- 1 tablespoon Barley Malt Syrup or Molasses (for color and depth)
- 1 teaspoon Whole Caraway Seeds (part of the bread spice)
- 1/2 teaspoon Fennel Seeds (lightly crushed)
- 1/2 teaspoon Coriander Seeds (lightly crushed)
- 1/4 teaspoon Anise Seeds (optional, for authentic aroma)
👨🍳 Instructions
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1
Prepare the sourdough build 12-16 hours before you plan to mix the main dough. In a medium glass bowl, whisk the active starter with the warm water, then stir in the rye flour until no dry spots remain. Cover loosely and let sit at room temperature (approx. 21°C/70°F).
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2
Once the sourdough is bubbly and has increased in volume, transfer it to the bowl of a stand mixer. Add the remaining warm water and the malt syrup, whisking gently to break up the starter.
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3
Add the rye flour, bread flour, salt, and the crushed bread spices (caraway, fennel, coriander, and anise) to the bowl.
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4
Using the dough hook, mix on low speed for 5-7 minutes. Rye dough is naturally stickier than wheat dough and will look more like a thick paste than a smooth ball; do not be tempted to add excess flour.
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5
Cover the bowl with a damp cloth and let the dough rest for a 'bulk fermentation' of 60-90 minutes in a warm, draft-free spot. It won't double in size like wheat bread, but it should puff up significantly.
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6
Generously flour a proofing basket (banneton) with rye flour. With wet hands, gently shape the dough into a smooth round or oval loaf on a floured surface, trying to create some surface tension.
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7
Place the dough into the proofing basket, seam-side up. Cover and let it proof for another 60-75 minutes, or until you see small cracks appearing on the surface, which indicates it is ready.
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8
While the dough proofs, preheat your oven to 250°C (480°F) with a Dutch oven or a heavy baking stone inside. Place an empty tray at the bottom of the oven for steam.
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9
Gently turn the dough out onto a piece of parchment paper. If not using a Dutch oven, score the top with a sharp blade or let the natural 'cracks' serve as the pattern.
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10
Carefully transfer the dough into the hot Dutch oven (with lid) or onto the baking stone. If using a stone, pour a cup of hot water into the bottom tray to create steam and quickly close the door.
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11
Bake at 250°C for 15 minutes, then reduce the oven temperature to 200°C (400°F). If using a Dutch oven, remove the lid at this point. Bake for another 35-45 minutes.
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12
The bread is done when the internal temperature reaches 98°C (208°F) and the crust is a deep dark brown. Tap the bottom; it should sound hollow.
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13
Crucial Step: Transfer the loaf to a wire rack and let it cool completely. Unlike wheat bread, rye bread needs at least 12-24 hours to 'set' its crumb structure. Slicing too early will result in a gummy texture.
💡 Chef's Tips
Always use a scale for measurements as rye flour density varies greatly. If the dough is too sticky to handle, use wet hands instead of adding more flour to maintain the hydration. For a shinier crust, brush the loaf with a little water immediately after taking it out of the oven. Store the finished bread in a linen bag or a wooden bread box; avoid plastic, which makes the crust soft. If you don't have all the individual spices, look for a pre-mixed 'Brotgewürz' in specialty shops.
🍽️ Serving Suggestions
Slather a thick slice with high-quality salted German butter and top with fresh chives. Serve alongside a platter of Black Forest ham (Schwarzwälder Schinken) and spicy mustard. Pair with a sharp Emmentaler or Bergkäse cheese and crunchy cornichons. Excellent when toasted and served with a bowl of hearty Gulaschsuppe. Enjoy with a cold glass of German Pilsner or a malty Doppelbock.