Real Recipes From Real Home Cooks ®

roggenbrot (german rye hardbread)

(1 rating)
Recipe by
JoSele Swopes

While we were stationed in Germany I ran across a lot of different foods that I like. Even though I grew up on these types of foods. I came away with a lot of new foods too that we have inducted into our traditional lifestyle.

(1 rating)
yield 2 Loaves
prep time 3 Hr 30 Min
cook time 35 Min
method Bake

Ingredients For roggenbrot (german rye hardbread)

  • 2 pkg
    active dry yeast
  • 1/2 c
    water, warm
  • 1 1/2 c
    milk, luke warm
  • 2 Tbsp
  • 1 tsp
    sea salt
  • 1/2 c
  • 2 Tbsp
  • 3 1/4 c
    rye flour
  • 2 1/2 c
    bread flour
  • 1/4 c

How To Make roggenbrot (german rye hardbread)

  • 1
    Dissolve yeast into warm water. In a large bowl combine your milk, sugar, and you salt. Use your mixer to blend in molasses, butter, and yeast mixture and add 1 Cup of rye flour.
  • 2
    Use a wooden spoon to mix in remaining rye flour. Add white flour, stirring until the dough is stiff enough to knead.
  • 3
    Knead for 5 to 10 minutes with the heal of you hands. If the dough sticks to your hands or the board, sprinkle flour on the board or dough as needed.
  • 4
    Place dough on floured board, put a warm damp cloth on top of dough rise from 1 to 1 1/2 hours or till double in size. Punch down the dough and divide to form 2 round loaves. Sprinkle cornmeal on the baking sheet or stone. Let the loaves rise on a cooking sheet or baking stone. If you are using bread pans lightly grease and dust with cornmeal. Let loaves rise 1 1/2 hours.
  • 5
    Preheat oven to 375* Bake for 30-35 minutes. Take out and turn on to rack, brush the top with melted butter. Yields 2 loaves.