Homemade Rye Bread – Roggenbrot – Mischbrot
This easy homemade rye bread recipe prepared with a mixture of rye flour and bread flour is known as Mischbrot in Germany.
Ingredients for Homemade Rye Bread:
- 350 g (12.34 oz) rye flour
- 200 g (7.05 oz) bread flour
- 2 tablespoons of vinegar, I used vinegar with herbs, but you can use vinegar to your taste
- 375 ml (12.68 oz) of water, lukewarm
- 1 ½ teaspoons of salt
- 1 teaspoon of sugar
- 1 package yeast, rapid rise
- 2 tablespoons of diastatic malt powder
Preparation of the Dough:
Mix the flour, salt, sugar, yeast, and diastatic malt powder, in a mixing bowl of a stand mixer. Add vinegar and half of the lukewarm water and start mixing on low. Slowly add the rest of the water while kneading. Continue kneading for 6 minutes, and the dough loosens from the sides of the bowl.
Place the dough in a bowl covered with flour on the bottom and let it rise for 40 minutes or until doubled.
Shaping of the Bread:
Knead the dough with your hands, roll the dough into a rectangle, and fold the rectangle like an envelope. Fold one side into the dough center and move it towards you while shaping a roll. Place the loaf with the seam on top into an oval breadbasket (9.5 inches) floured with a mixture of 1 teaspoon potato starch and 1 teaspoon of flour.
To make the round bread, flatten the dough a little with a rolling pin to a circle. Start folding one edge to the center. Continue with the outside edges while turning the dough in one direction. Pick up the dough ball in the center and turn it around with the seam down. Use both hands and stretch the outside of the ball while turning it. Place the bread with the seam on top into the floured breadbasket and cover it with a kitchen towel. Let it rise for 30 minutes.
In the meantime, preheat the oven to 220°C – 425°F and place a pot with water on the bottom.
Baking of the bread:
Take the bread out of the basket, brush off the flour, and place it on a baking sheet covered with baking paper. Make cuts on top of the bread using a knife or razor blade. Mix 1 egg white with 2 tablespoons of water and brush the bread with it.
Add 3 ice cubes left and right of the pot on the oven’s bottom to create more steam and place the bread on the oven’s second rack. Turn the heat down to 200°C – 390°F. Bake for 45-50 minutes.
Open the oven door entirely after 20 minutes to release steam and remove the pot with water. Close the door again. To make the oatmeal bread, click here; for the flavored bread, click here, and click here for the spelt rolls.