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

How to Make Roggenbrot (German Rye Hardbread)


  • 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.

Printable Recipe Card

About Roggenbrot (German Rye Hardbread)

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