The delicious smell of fresh-baked German rye bread in our home is indescribable. The thick and hard crust and the soft squishy inside of the bread are the defining characteristics of this German-style rye bread. It is a staple in German cuisine – a slice of rye bread goes well with cold meats, cheese, frikadelle, schnitzel or some soup. Learn how to make it at home with this easy German rye bread recipe.
I missed rye bread a lot when living in the UK. Do not get me wrong, I really miss British bread now that I live in Germany as Toastbrot does not taste near as good as British bread. I am still searching for the perfect bread for a bacon sandwich in Germany.
There are about 300 different types of bread in Germany. The most popular type of bread is a “Mischbrot”, which is made with a blend of rye and wheat flour (32.8%), in second place is toast bread with 20.3%, then seeded bread (15.2%), whole-grain bread (10.5%) and then pure wheat and rye bread (5.2) [source brotinstitut.de]
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Bread is a serious business in Germany. To quote my uncle, a retired German baker, who was interviewed by the New York Times in 1998:
''There used to be a test for young German women, '' Mr. Junemann said, looking over the glasses perched on the end of his nose, blue eyes dancing. ''If they couldn't cut a loaf of bread evenly, they couldn't get married.
'' [source: new York times; The Miracle of Rye; In Germany, and among some here, rye bread is a spiritual thing.] - I am pretty sure that is not the case any more!
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Rye bread in Germany is bread that is made from a minimum of 90% rye flour. Any bread with a lower percentage of rye flour is called Mischbrot (mixed bread).
Rye bread is not only delicious but also healthy. Rye bread is higher in fibre than white bread and contains more nutrients such as zinc, pantothenic acid, phosphorus, magnesium, calcium, and other micronutrients. In addition, German rye bread tends to be more filling, and so affects the blood level sugar to a less extent than white bread.
German rye bread does contain gluten, so while it is suitable for someone trying to avoid wheat, it is not suitable for people with gluten intolerance.
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A proofing basket (Gärkorb in German) is also called bannetons or bread forms. You can get them in varying sizes - round, oval or elongated. You can use them lined or unlined. If you use them unlined you will get the pattern of the basket on the crust of your bread.
The gluten relaxes as the dough proofs, which might cause the loaves to lose shape. Using a proofing basket will help support the dough while it proofs, causing the shape to stay more stable.
The proofing basket I use is covered with a cotton sheet. Place the bread into the bowl and leave it to proof. After proofing time remove it by turning the basket upside down.
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Your rye bread will last 3-4 days after it has been baked. Sometimes even longer, but check that it has not molded.
It is best to store rye bread at room temperature between 18°C (64°F) and 22°C (70 °F)degrees. Store the bread in a container that allows the air to circulate, such as a bread bin, a cloth or paper bag.
Don’t keep the bread in plastic bags, because they prevent the air from circulating. This might cause the bread to mould faster.
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Yes, you can freeze rye bread and it will stay good for up to three months. Store in an airtight container. Best to write the date you made it on the container, so you can keep the expiry date in mind. I advise to freeze the bread in slices not as a whole.
Calories: 2612 kcal Carbohydrates: 531 g Protein: 80 g Fat: 26 g Saturated Fat: 4 g Polyunsaturated Fat: 13 g Monounsaturated Fat: 5 g Trans Fat: 1 g Sodium: 4670 mg Potassium: 2583 mg Fiber: 81 g Sugar: 8 g Vitamin A: 10 IU Vitamin C: 1 mg Calcium: 187 mg Iron: 18 mgIf you love hearty bread, Bauernbrot is for you! This German rye bread brings authentic flavor and texture together in one easy to make loaf.
In fact, rye is such a common bread ingredient that German breads are classified by the amount of rye content they contain.
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Since we’re big fans of hearty bread, we really love the fact that there’s no wimpy bread when it comes to traditional German bread.
In fact, Germans sometimes refer totheir wheat bread (weizenbrote) as “white bread”, since is is so much lighter in color and flavor than the rye breads.
When we traveled in Germany, we were oftenoffered the choice betweenwhite or brown bread for breakfast or with lunch. We typically went with brown bread, since we love hearty bread and we though that “white bread” would be what we think of as white bread here in the States.
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Imaging our surprise when we decided to try something different one meal and ordered “white bread”. What we receivedwas still a golden brown, grainy wheat, just not quite as dense and heavy as the rye breads that we had been eating!
Bauernbrot means “farmer’s bread”, and, as the name implies, it is more common to find this kind of bread on farms. It is a bit heartier than a standard
And, like many German breads, it uses a sourdough starter to give the bread rise and develop a beautiful, lightly sour, flavor.
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As if rye and sourdough don’t pack enough flavor, many of these breads are also seasoned with one or a mixture of spices known as “German bread spice”.
One thing you will notice when eating German rye bread, is that it has a very characteristic flavor. Many of the recipes we found called for “German bread spice”, which seemed to be key to creating that authentic German flavor.
German bread spice is a mixture of spices that typically includes caraway, anise, fennel, and coriander. Thesweet, yet savory flavor of these spices adds a wonderful depth and sweetness to the rye bread.
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Rye bread packs a lot of fiber, and mixing these spices right into the bread gives your digestive system a little extra help breaking all that fiber down.
In Germany, breads can differ drastically based on region, meaning that a bauernbrot from one area’s farmswon’t necessarily taste like a bauernbrot from anotherregion’s farms.
Our bauernbrot recipe creates a dense and hearty bread that is heavy on the rye, but has enough wheat flour mixed in to create a balance, hearty bread. And, of course, we included German bread spice to give the full effect of authentic German flavor.
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We do use a sourdough starter for this bread, as is quite traditional in German bread making, but if you’re not used to working with sourdough, don’t worry. Our recipewalks you through making the simplesourdough starter, and this starter only needs to rest for 24 hours before making the bread.
If you love hearty bread that is perfect for winter soups or spreading with creamy cheese spreads, then we are confident that you will love this German rye bread recipe!
*Because of the high volume of rye flour, this bread dough will not create the typical elasticity that you would see in a dough with a higher portion of wheat flours. (This also means that the bread will not spring in the oven as much as a wheat bread does.)
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Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I am confused. I understood you to say this was a sourdough recipe but it uses store bought yeast. Do you have the sourdough one? Thanks
Hi Siki. The yeast is used to kick-start your starter and get it ready to use in 24 hours. If you happen to have some active rye starter laying around, then you could substitute an equal amount of that rye starter for the starter portion of this recipe.
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Hi Navneet. I wouldn't recommend it. This is already a more dense bread due to the rye flour, and it really needs the all purpose to lighten it up. That being said. If you like a really hearty bread, what flour you use is up to you. If you do make the substitution, you will likely need to use less flour or more water because whole wheat flour will take more liquid.
Made 2 loaves and decided to share a loaf and a jar of my homemade sauerkraut, with a neighbor. Had I known what he does for a living, I would have never been brave enough to do so. He's literally the head of R&D for a major bakery industry supplier! He absolutely loved the bread though, and asked if he could commission me to make a couple more loaves, so
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