Roggenbrot (German Rye Hardbread)

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 vote
2 Loaves
3 Hr 30 Min
35 Min


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


1Dissolve 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.
2Use a wooden spoon to mix in remaining rye flour. Add white flour, stirring until the dough is stiff enough to knead.
3Knead 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.
4Place 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.
5Preheat oven to 375* Bake for 30-35 minutes. Take out and turn on to rack, brush the top with melted butter. Yields 2 loaves.

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy