Wednesday, March 26, 2014

Roggenvollkornbrot - Authentic German Whole Rye Bread Recipe | Woodland Gardener



Roggenvollkornbrot - Authentic German Whole Rye Bread Recipe. 

In Germany rye bread has to contain at least 90% rye flour. In this video I show how to make a 100% whole rye sourdough bread from start to finish.

The preferment

550g of warm water
100g sourdough starter
300g whole rye flour

rest at room temperature for 3 hours

The dough:

preferment
350 g of whole rye flour
13 g of sea salt
bread spices(optional)

Bread spices:

1/4 teaspoon fennel seeds ground
1/4 teaspoon caraway seeds ground
1/4 teaspoon anise seeds ground

Rest dough 1 hour
shape dough and place into proofing basket and proof until cracks appear 1 - 3 hours.

bake at 420F for 60 - 70 minutes
Allow the baked bread to rest 12 hours before cutting it in order for the crumb to firm up enough.

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