Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, german dark rye bread. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
German Food is renowned for its variety and great taste. I am from Germany but living in the US and the only way to enjoy my delicious traditional German food is making it from scratch. Authentic German Sourdough Rye Bread with Wheat (Mischbrot) - easy ✪ MyGerman.
German Dark Rye Bread is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. German Dark Rye Bread is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have german dark rye bread using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make German Dark Rye Bread:
- Get In a large mixing bowl, stir the following together, then let rest for about 5 minutes:
- Get 2 cups water, heated to 100-115⁰
- Get 1/4 cup brown sugar
- Get 2 pkgs active dry yeast
- Take Add the following, and then beat well and let sit for 10 minutes:
- Make ready 1/4 cup molasses
- Make ready 3 1/2 cups rye flour
- Get 3 Tbsp. cocoa powder
- Prepare 2 Tbsp. Hodgson Mill Vital Wheat Gluten
- Get 1 Tbsp. caraway seeds
- Take Add the following, and then mix in well:
- Make ready 1/4 cup melted butter
- Prepare 2 tsp. salt
It's Schwarzbrot, 'black bread', at its blackest - as you would expect from a pure rye loaf. Pumpernickel comes from Westphalia in the North West of Germany. This rye flour bread with sourdough is a traditional German bread. It is very rustic and delicious, made only with rye flour, no wheat flour.
Steps to make German Dark Rye Bread:
- Mix in 1 cup all-purpose or bread flour. Mix in enough of remaining 1 ½ to 2 ½ cups bread flour to make a soft dough. Knead for 8-10 minutes.
- Oil a large bowl and put in the kneaded dough. Cover with a damp towel and let rise until doubled, about 1 hour.
- Divide dough into 2 pieces. Gently work the dough to eliminate air bubbles, shape into loaves, and place in oiled, parchment-lined bread pans. Place large bowl over the pans (not a damp towel, as the dough may rise and stick to it) and let rise 1 hour, until nearly doubled. Slash the tops of the loaves a couple of times with a very sharp knife. Pre-heat oven to 400⁰.
- While pre-heating, for a chewy crust, place an empty metal baking pan on the lower rack of oven. When oven is up to temperature, put bread in oven; at the same time, add ¼ cup water and a couple of ice cubes to the lower empty metal baking pan and immediately close the oven door.
- Bake in for 25-28 minutes. Immediately remove from pans and cool on a wire rack.
Rye bread often contains a certain percentage of wheat flour, that's why we call it "Mischbrot" which means "Mixed Bread". Authentic German breads are easy to make at home with these recipes. The ingredients are simple—rye flour, wheat flour, yeast, water, salt, a sour, and sometimes seeds—it's how they are mixed and in what proportion to each other, as well as how they are shaped that gives each type a unique. By hand, stir in sufficient rye flour to make a soft dough. Remove from pans to wire racks to cold.
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