Roggenbrot (German Rye Hardbread)

2
JoSele Swopes

By
@JODIE57

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2 Loaves
Prep:
3 Hr 30 Min
Cook:
35 Min
Method:
Bake

Ingredients

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

How to Make Roggenbrot (German Rye Hardbread)

Step-by-Step

  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.

Printable Recipe Card

About Roggenbrot (German Rye Hardbread)

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: German
Other Tag: Heirloom



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