As a child I tried something similar in Germany. Forgive me but that one was best rye bread in the world :D , I tried your recipe and I might say that this recipe is second best. It's hard to get rye flour nowadays (covid19) but I made 4-5 breads till today and it looks my bread is better every time, could be the yeast or just I'm getting more into it. Thank you
Second best is probably still good enough 😁 and I guess getting the hang of it and a sourdough that has aged a little are important components to successful bread baking. Keep it up!
I just ordered a kilo each of several rye flours (to try before buying larger quantities of some or all) from an regional flour mill called Carolina Ground carolinaground.com . Central Milling in Utah also has rye offerings.
I love this bread! Just finished making it for the first and it turned out to be the tastiest bread I have ever eaten. This delicious bread will be made again next week. One question... after adding my 70g of starter back into the original jar of sourdough starter, I noticed that it did not look like yours, in the video. Yours looked creamy and easy to stir, mine is not. Should I add more water to my mason jar? Thank you very much for your wonderful recipes!
@@MyGermanRecipes Thank you for responding. I live in Toronto, Canada...no warm windowsills here during the winter. I kept the starter in the oven with the light on (80F). and it worked out quite well! Another quick question...should I stir the starter every day? Thanks again.
@@corinnefloyd4194 Sourdough starter can become more liquid over time. You can regulate the hydration by how much water in relation to how much flour is used. Stirring the starter each day is not necessary. Old starter will form a liquid on the top (alcohol) and is traditionally called "hooch". Most individuals would consider that alcohol as detrimental to the starter's growth and taste. After pouring off the hooch, it is useful to stir the fresh flour and water into the older starter.
Today i started the Sourdough with your recommendation with 50 gr.of rye flour and 50 gr. of warm water , i have a warm place for the mix to begin activity, top of Electric Water heater , hopefully the rest will be ok as i add more water and flour ! Wish me luck ! Thanks again ! ps I boiled our water as it has Chlorine added to it ! Should be ok !
I used to make this over 40 years ago and LOVED it. So happy to have finally found the recipe again. (Had been taught by a person I knew and am no longer in touch with and never wrote down the recipe!) Only difference is that I used whole wheat flour rather than white all-purpose flour. It's the ONLY time I ever preferred whole wheat, lol. And of course it had the rye too. Delicious with unsalted butter! It was so good that I made it every week (or more often). Unfortunately when I moved to a new state my starter was lost from the move and I never made it again!
@@MyGermanRecipes Only thing is, I do not believe I ever added yeast to it. Just the starter. Everything else you do seems like the same recipe though, so I am going to try it with just the starter. I do remember that the first few loaves did not taste as good as the ones thereafter!
Michele Michael* if the starter is fermented and you use enough of it, you shouldn’t need to add yeast as you should be able to rely on the natural yeast in the starter, it’s kind of the point of using the sourdough starter.
@@MaZEEZaM Actually these days I use both, simply because with no yeast and just starter I have to spend a lot more time proofing the dough. It's just easier for me after a year of never using commercial yeast. What used to take most of a day now only takes a few hours.
I just wanted you to know that you’re recipe is wonderful! I make it at least once a week! (I just add tablespoon of whole caraway seeds, because I love the taste!) I’m trying more of your other recipes now. Your bread is the only bread that I’ve eaten since the first loaf I made! Your recipes, channel and website are wonderful. Thank you so very much! ❤️
Vielen dank für dein tolles rezept ❤ Heute back ich mein erstes bauernbrot in florida, bin so gespannt auf den geschmack. Ich vermiss unser brot hier sehr....
I had to look up the spices for "bread spice" because I only knew about the caraway seeds that often go in rye bread but not the others as part of this "bread spice" you mention.
Absolutely perfect crumb, one of the biggest issues I used to have in making my own sourdough was having holes that were too large, no good if you like toasted sandwiches as the cheese would melt through the holes lol. I think in retrospect my sourdough starter was probably over proofed?
My German Recipes Do you think you could use a sourdough to make pizza dough? I’m just trying to consider whether this would work, I’ve only ever made a very quick plain flour dough using instant yeast for pizza but that’s not a healthy flour nor process.
My German Recipes It’s often very warm in our homes here especially during summer, I did have a big issue with the starter growing much too quickly and spilling out the jar.
I absolutely love your channel very well explained very calmly …please tell us what is bread spice and where do you get it? If I had to guess a fennel or caraway seed?
You guessed right … both times, because both spices are in the bread spice. Here is my bread spice recipe mygerman.recipes/making-bread-spice-for-german-bread/ I don’t always use it but it adds a lot of taste to your bread. It tastes especially good if you eat your bread with hearty things like cheese or ham. It’s a bit weird though if you eat your bread with jam … but not too bad.
What size proofing basket do you use? instructions for the proofing baskets available on line show a linen liner being used. I’m assuming it’s not necessary to use. the liner and you’d not get as nice of a pattern pattern. Also my Mom is from Germany and we used to be able to buy a good german sourdough rye from a Chicago bakery but the bakery went out of business. It was a nice dense chewy bread. Would this be similar?
Very good questions, Tina! My proofing basket has a diameter of 10 inches / 26 cm. One can use the liner or leave it out and put some flour in the basket instead, that's how I prefer it. I like to have flour on my bread. For your second question, I can only guess but I would think that this bread is dense and chewy so it might be as you expect it. I hope so. There will be more bread recipes coming ... but after Christmas.
Well, yeast is already pretty happy with the carbs in the flour and a rye bread is not made with yeast but with sourdough, so sugar is really not necessary in bread. The sugar in yeast bread might only shorten the time to rise but a good bread needs time to develop more flavor. In my opinion and experience, sugar doesn't do a lot of good in bread. A little bit might be ok but when it affects the bread to taste sweet when it shouldn't, that's where it is too much. An exception is a sweet bread like an Easter Bread or sweet rolls for breakfast. But everyone as they like and all that matters is that you like the bread you bake.
That is a very good question. I'll try to explain it best I can. A ripe sourdough contains some yeast and the additional yeast is needed to boost the chemical reaction even more. Sourdough has several benefits like improving taste, helping with digestion, and keeping the bread fresh for longer but it is also needed for chemical reactions which sometimes need a little boost from additional yeast - especially in a heavy dough like a rye dough.
The recipe for bread spice is on my blog, it‘s a mixture of spices but it’s optional to use it. The amount of sourdough starter varies, depending on the recipe.
No bread spice fir me but yes to just caraway seeds yummm rye is my fav bread second I love Cracked wheat but not whole wheat bread I love crunchy lil bits in my breads lol
Do you have a recipe for real, slow, traditional version of pumpernickel bread? I think it’s pumpernickel that requires something like 24 hours in a very low temperature oven?
Good question. I usually am glad to get any rye flour at all and often can't be picky. But if I have the choice, I think I like the light variety better. I like the Red Mill products and generally choose organic over conventional flour. I hope this helps.
The only problem I have is in understanding what is a warm place. This is vague. What happens if the window sill you mention is cool at night? How constant does this warmth have to be? What can someone do if they want to bake this bread in winter? The rest of the instructions are excellent though.
Thank you for your question, Thomas. Is your question referring to the sour dough starter or to the bread dough? For the sour dough a room temperature will be good enough. If you window is a rather cold place, put you sourdough somewhere else in the house. For the bread dough a temperature of 87 F is ideal. If it is cooler than that, it just takes longer, which can be a good thing because then it develops more taste. But usually you don’t want to wait too long for your bread, right? You don’t need an expensive mixer. People are baking bread since a time where these machines didn’t exist, so you absolutely can knead your bread by hand. It just takes longer and requires more muscle grease. If you knead by hand, pour the flour in a pile onto your work surface. Make a kind of volcano and put the other ingredients in the middle. Mix flour from the rim into the middle until you have a kneadable dough. Knead until your dough is very elastic. I explained that in a later video about rolls. Kneading by hand might even be more satisfying 😀 as a process!
@@MyGermanRecipes What a wonderful reply. German rye bread is probably my favourite (I even buy it in a remote place in Thailand now), as was a lady from Germany who worked for me some years ago. Her practicality demonstrated her worth and genuine love of life. I always kneaded a sweet lady like her, but she was not available, although she loved the job and sailing on the most beautiful harbour in the world. My father keeps a photo of us on a pretty amazing boat on his mantelpiece. I could say much more but that is enough. Your kindness is appreciated.
Susan, If you are making bread every day from the sourdough starter, then it stays out at room temperature. If you are only occasionally making bread, then the sourdough starter goes into the refrigerator and is feed once a week. Better yet, refer to: th-cam.com/video/PPPmVXK1nlw/w-d-xo.html
It is not going to last indefinitely in the fridge without feeding it every once in a while, also, if used from the fridge, you do need to feed it again the night before you want to bake.
You would be surprised how long it will last. Not that you can resurrect it overnight, but I've left a high hydration liquid levain for months and it was working within a few days. YMMV.
Tried this recipe for the first time. Took longer than 50 mins at 240c/195c to get a hollow bottom sound. The finished bread looked exactly as in the video and more importantly tasted fantastic. My wife, who is German, loved it and said this is ‘proper’ German bread. An easy to follow and good recipe that’s makes a great bread. My starter was a 2 year old rye sourdough.
Thank you, glad to hear that you liked it. I recently had to realize, that I made a mistake with the temperature at one point: in the video I say 290 degree Fahrenheit but it must be 390 degree. That’s why it took longer. The bread might even be more moist with the correct temperature setting. Sorry for that mistake, I will have to retake this video.
Hii My name is Neeraj Pandey I am from India,This is my first time in your channel...i relly like your recipe of German bread..definitely one day i will also try. I also learned my second German word today that is abendbrot😊
Ich habe Roggenmehl bestellt, um dies zu versuchen. In der Zwischenzeit habe ich Wildleberleberwurst zubereitet. Ich bin sehr froh, dass ich deinen Kanal gefunden habe.
Hello Dear Lady, I am/was a Covid breadmaker in Canada. I just wanted you to know that because you are such a marvelous baker I bought my weight scale. I am ready --- to not fight for ounces/cups! Now all I need is Rye flour!!!!!!!!!!!!!!! I will return.
Always wondered what sourdough was..so thank you very much for taking the time to show this. I will be trying it soon. I have never tried this bread but I cannot wait to see how it turns out for me. Great video. excellent information.
Thanks! Please use the recipe from the blog, since I accidentally said the wrong temperature for baking in the video. The correct temperature is on the blog post. Good luck with baking and enjoy your bread!
Yummy yummy yummy. I have been eating German Rye since 2 yrs old • I'm now 45. It's my favorite but yet time consuming. My 98 yr old Grandma had to make it everyday as she had 13 siblings. My Great Grandparents are from an area located near Holstein, Germany.
Barbara,Thanks so much for this video and others.I make my sourdough starter like this sometimes.Now I have a new way to make rye starter and not have to feed so much on the counter.
What helps me keep in shape is to not think about food so much and to be gently distracted by a passion; building something special (my father was a general contractor) reading and learning about an interesting system or process. I love the restoration videos too. Then, I 'forget to eat' because I got lost in my work. We also have to pick and choose from a menu and make special orders, because we are eating it and not the waiter or chef. Folks get intimidated by other guests at the dinner table, the speed-rush of service and colors. I think these things make one fat, a lack of passion and a bad habit ingrained in one's life.
I made (rough/rounded) conversions to American measurements for my recipe cards on this: DAY 1 of the sourdough starter using 3 TBL flour with scant 3 TBL non-fluoridated lukewarm water; DAY 2 the same 3 TBL flour and 3 scant TBL water are added; DAY 3: 6 TBL (or 3/8 cup) of flour and scant 6 TBL (or 3/8 cup) water is added. FOR THE PRE-DOUGH, made the day before baking: 1 cup + 1 1/2 TBL rye flour and 1 cup + 2 1/2 TBL lukewarm water and 5 1/2 TBL starter from the jar in the refrigerator. Then on BAKING DAY put 5-6 TBL of the pre-dough back into the starter jar in the refrigerator; now for the bread, mix together 1 cup all-purpose flour and 1 cup + 1 1/2 TBL rye flour. In a separate cup at first mix 7.777 oz. (scant cup) water with 2 tsp. yeast and stir, letting sit a bit. Add minimum 2 tsp. salt to the flour mixture in the "new" bowl of flour. Add the yeast mixture to the new bowl as well as the pre-dough that has been sitting for 24 hours. Hopefully that will help someone! (NOTE: What I wrote here is not the full recipe instructions; I only gave enough so that you would know which part of the instructions went with which measurement.)
@@WholeBibleBelieverWoman believe her, it's a much simpler and more accurate method to weight in grams. After you start doing it, you won't want to go back to volumetric measure.
Danke für das Rezept. Ich habe viele deutsche Gerichte vermisst, die ich als ein Kind genossen habe, und jetzt kann ich sie selbst zubereiten. Und jetzt muß ich ein Bauernbrot finden....
Thanks for your videos, they are awesome! Question. I'm in Germany and I'm not sure about which flour to substitute for AP flour, 405 or 550? 405 is quite easy to get (und billig, auch!) but I have read that it is more comparable to pastry flour in the US. Which would you use?
I started making this at 5:00am this morning. I’m in Massachusetts. I found your channel when I was looking for a good rye bread recipe. I love baking homemade sourdough bread. Rye bread with Caraway seeds is one of my favorites too. I’m excited to bake this tomorrow! Have a wonderful day! 😃
I love your videos. This is the first bread I've made, EVER. The flavor is excellent. Due to "current times" I was lucky to get one bag of rye flour, now it's impossible. For my second attempt I only had about half of the required rye, so I substituted whole wheat flour. Also delicious. I also split the quantity into two long loaves and froze one. My first loaf was very dense and required some muscle to cut it. What should I do to improve that? My second loaves were better, but not like yours. 2nd attempt I used a little more yeast and filtered water. My starter is now getting very strong, so I'm looking forward to my next attempt.
I recommend feeding the sourdough with some rye flour or flour plus water and letting it sit over night one day prior to making the pre-dough. It has worked wonders for my breads. Check out my blog post about sourdough to learn to improve it that way. I hope you can find more rye flour, else use whole wheat as you did, it works nicely, too.
Hallo, and I have a few questions that I hope you'll be able to answer. :) 1) Can you do a starter with either rye, or wheat flour? If yes, can you use both in a combination in the 70g of starter? Example as a combination of 40 g Wheat starter and 30 g Rye starter in your recipe? Also, do you feed the sourdough on a regular basis while it stays in the refrigerator? Or do you bake a bread every week or so? Hope you can help, and thank you for your videos!
These are good questions. You can do a sourdough just with rye flour. However, when you bake a bread with it, the bread dough will need some other flour, too, since rye doesn‘t create enough gluten. So keep that in mind and use maybe spelt flour or wheat or other flours. I sometimes don‘t find time to bake bread for weeks. The recommendations for the sourdough vary. Some say, just keep it in the fridge and stir it from time to time. But it is better if you are for it every 7 to 14 days: take it off the fridge and take 20 g of it. Mix it with 50 g flour and 50 ml water. Let it stand at room temperature for a day until it rises, then put it back into the fridge. The sourdough from the first batch can be discharged. I hope I could answer your question well enough, enjoy baking!
@@MyGermanRecipes Yes, thank you for taking the time to answer. It's all new to me. Never really ventured into sourdough baking although I missed german bread so much. I did succeed in making 3 loaves of Mischbrot in the last two weeks following your recipe. With a rye starter, mind you... since the wheat one just didn't seem to work out for me. So far so good... I must be doing something right with the refrigerated starter bit as I had great levening powers on all breads so far.
290f seems a low temperature to bake the bread after the initial 10 mins, comparing to other recipes I’ve seen, most being nearer to 390f.Im assuming this is correct before I give the recipe a go later this week
I checked this and you are right, it should be 390F. How embarrassing but it explains why some said their bread took longer. I will try to add the info to the video and also correct the blog. I might redo the video in a bit. Thank you so much for noticing this mistake! ❤️
Thank you for this excellent and detailed recipe. What if I used whole wheat instead of all purpose flour? Should I add more water in this case? And another question - may I add some honey as in 100% rye bread recipe (which I’ve already made and found very savory)?
Yes to both. You can use whole wheat flour and might have to add a little more water (but be careful not to use too much) and honey is OK, too. Enjoy your bread!
There will be more bread recipes coming up, soon. With this bread, please know that I had to correct the oven temperature. Please check out the blog recipe for the correct baking temperatures.
@@MyGermanRecipes what is the blog website address? Also, if I am using Red Star dry active yeast, how much do I use? It looks like you are using yeast paste in the video. Is this correct?
@@kvandekolk The webadress and blog post for each video is always below the video in the description. In this case it is www.mygerman.recipes/german-rye-bread-with-sourdough-mischbrot/ It also shows the amount of dry yeast to use.
Thank you for the time you took making your video. For years I have wanted to make bread using a sour dough starter. I've watched many videos on the subject. I learned nothing and just felt confused. I was left with the impression making a sour dough starter was extremely complicated. Your video on the subject was straight forward and easy to understand. I am confident I can do it... and it will be easy too. I have a couple questions. Did you use all purpose flour, or bread flour to make the original sour dough starter? My next question... the bread you made was rye, and it was some of the 'fermented' rye which you returned to the starter bottle. Can your starter bottle now only be used for making rye breads? If you were to make a white bread, would you start a new batch of sour dough starter to be used for making only white breads? I hope you continue to make more videos demonstrating the preparation of your German recipes.My Grandmother was from Bickensohl, Germany. Whenever she prepared a meal, the table was FULL of (delicious) food. I have seen recipes for nearly everything she made. I was too young to learn at her side in the kitchen. I hope to learn from you. If you ever consider doing requests for a German dish, I have not been able to find a recipe for fried cucumbers. Grandmom would make them for me when I visited. They weren't deep fried. They weren't bread or batter coated. They had a lovely flavor that I remember, but can not reproduce.
Hello Lois, thank you for your nice comment. Yes, I know that feeling of being confused about the sourdough starter. That's why I felt it was important to show every step of the way. Let me try to answer all your questions. So for the starter in the video, I used a regular all purpose flour. To understand the difference between all purpose flour and the bread flour, let me cite from thekitchn.com since they find better words: "Bread flour has more protein content than all-purpose, which helps with gluten development. ... You'll notice some difference in crumb and texture with bread made with each flour, but the flours can generally be substituted for one another." So basically you could use bread flour or all-purpose flour, both would work. Now, some people have one sourdough for rye bread, made with rye flour and one with wheat flour made from wheat flour. That's ok. However, the rye sourdough has a stronger taste and can sometimes be too much, even in a rye bread - though this is probably depending on personal taste. Every rye bread must have about 1/3 of wheat flour though because rye doesn't have enough gluten to make the bread stick together, meaning that the bread dough is mixed flour anyway. That is why I use my sourdough with any dough (also bread with spelt, oats etc.) since, in the end, I only need the chemical reaction of it (fermentation) and I think that the mixed sourdough increases the taste of any bread. But again, that is a personal choice and if you would prefer to have one sourdough with rye and one with wheat and feed them only with that kind of bread dough, there is absolutely nothing wrong with it. I will make more bread videos later this year but let me tell you: With the recipe, I showed in the video (and that's on my blog), you can use any other flour instead of the rye flour. I used spelt or just wheat flour and even oat flour for it. Also to make this bread really amazing, soak some pumpkin seeds in water overnight and add the seeds (without the water) to the dough. I had to look up Bickensohl and found it next to Freiburg and the border to France. This might explain why I have never heard of fried cucumbers. I have a cucumber recipe though, where they are mixed with ground beef, it's more a kind of stew - are you referring to that? Maybe tell me a little more about the fried cucumbers so I can try to find it on German cooking websites. Does it look like this: www.chefkoch.de/rezepte/1601901267386643/Gebratene-Gurken.html I do take requests but it might take a while since I have so many ideas about what to make - especially during summer - and I also want to make a whole section on Oktoberfest recipes. It might have to wait until fall. Keep watching if you like, I am very happy you enjoyed this video and please: Spread the word. If I have 1000 subscribers, I can get more video functions on youtube and set links in my videos. Thanks for watching! :-)
@@MyGermanRecipes After all you have written in response to Lois Flinkman s remarks not even a "Thank You" so let me finish off with one, Thank you kind woman and have a great upcoming holidays .
If you have used your sourdough starter for a longer periode of time, you can leave the yeast out. But I would probably also give the predough some additional time before mixing it with the dough.
Made this I assume it is great the only difference is I cooked it in a pre-heated Dutch oven. Got great oven spring waiting for it to cool might make some quark to have with it
@@MyGermanRecipes making quark in a plastic bag in my sous vide at 86 degree F will add fromage blanc starter then seal and let it sit over night and let it drain in collander with cheese cloth
What is the difference between gemischtes brot und bauern brot. also, if I want to make the log shape that i am used to, does that affect baking times?
I actually had to look this up because I wasn't sure about the definition. A gemischtes Brot and a Bauernbrot actually usually are both made with a mix of two different flours (wheat and rye). The Bauernbrot is always round shaped and doesn't get cut before baking. It breaks open on its own and is more rustic. So my bread is actually a Bauernbrot but also a Mischbrot (=gemischtes Brot). Mischbrot can have different shapes.
I'm very pleased I found your channel on here. I'm loving your videos and recipes- so detailed and precise and easy to follow. Excellent teaching! Could you tell me what bread spice is?
Hello Autumn, thank you so much for your praise, it makes me very happy :-) Bread spice is a mix of certein spices that we sometimes add to our bread dough to give it a specific taste. Here is the recipe on my blog: www.mygerman.recipes/recipe/making-bread-spice-for-german-bread/ Have a great weekend!
MyGerman Recipes we visited Germany, Belgium, France and Switzerland six years ago. We have paternal ancestry from Germany and it was the first time several of us had been. We were blown away by the beauty and cleanliness. We made a joke of trying to find a dirty public washroom, but it never happened lol Of course! Once, we stopped in a very small kind of rough looking town, there was a mechanics that was attached to the petrol station, and I thought I'd found it, but no way! It was pristine, smelled fresh and lovely, no grease drips like you might find in most mechanic's washrooms. We all laughed and cheered! So, yes please, to cleaning videos! 👍🏼
I used to get some at the bakery department of Central Market in Houston but they stopped selling it to customers. In general it seems to be difficult to buy fresh yeast anywhere outside Germany, Austria and maybe Switzerland. Not sure about France or England. I have instructions on how to make your own yeast on the channel, maybe you want to look into it.
In the initial knead with 500gm flour (rye and apf) the 230gm of yeast water didn't seem to be sufficient as the dough was really dry - added about another 20gm of water, then the sour rye sponge. Was quite a bit of dough, placed in floured 9" banneton, (1/2 filled) for hour & a few minutes. was about 1" above the rim. Its now in oven at 465 for 10min with water pan. At 10 min, the surface has cracked open which tells me the surface was too dry. This is my first attempt at German Rye - so really looking forward to the results. Excellent video and instructions. Let you know how it turns out. Thank You
Yes, one has to add more water if the dough is too dry. It very much depends on the flour. Since flour is a nature product, it can vary in quality. Also, the humidity in the air can affect the flour and the dough. I hope your bread turned out perfectly.
Thank you for explicit recipe! But I have a question regarding yeast. In case of lacking live yeast, is it ok to use dry ones? If yes, how much should be used for this recipe? Thank you in advance!
Yes, you can use 1/2 package dry yeast instead. You will find that information also on the blog, along with the list of ingredients and further instructions. Have fun baking!
Hello, my family really enjoyed eating this bread, Im a keen baker (at home) and have tried lots of sour dough recipes but found this recipe to be the best imho,
How wonderful, I am so happy to hear you liked it! I hope I will find time for more bread recipes, soon. I have so many recipes to share, it’s often hard to decide which one to publish first.
Thank you for your reply, I'm going to try your sour dough recipe without the added yeast, any suggestions on quantities of sour dough starter to flour ,would be very welcome
I have tried to bake sour dough bread without yeast (I just didn't use the yeast and didn't alter the recipe) but it never turned out well. I read that one always needs some yeast additional to the sour dough. It seems that I can not be a help here, sorry. But let me know what you experience, maybe you find a good solution?
I think you may be correct, I've never made a sour dough bread ( flour.water.salt) that tastes as good as your recipe.Thanks for your help! if I succeed I'll let you know.
I really want to try this recipe. It looks delicious. One question though - I noticed your sourdough starter is 100% hydration (equal parts water to flour). I currently have a starter going that is 50% hydration. Can I use this, or do I need to make a 100% hydration starter for this recipe?
I honestly don’t know. I guess you have to try it or make tome 100% hydrated sourdough to be on the safe side. If you use your sourdough, I’d be interested how it went.
Thank you for this video, I have seen a recipe for a German dark rye sourdough, it has molasses, caraway & coriander seeds. Do you make this style Dark Rye? I would love the recipe as I remember having this as a child at my Opa & Oma's with other breads like crusty Vienna, Pumpernickel with cold cut meats and liverwurst.
What the heck is “bread spice”?? And I would HIGHLY suggest you score your bread. I would think you will get a little more rise. Not a lot with rye, but a bit 😊 Es sieht gut aus! The word you were looking for is pattern, but texture works as well 😊
Thank you four for your video. I have several questions. 1: what kind of yeast are you using? 2: would you mind give me the approximate Temperature during the proofing. I have a proofing box. 3: I used to try 100% rye bread, which really hard. I was the only one who ate it , because everyone in my family refused To eat it. But for health, I would like to make 100% rye bread, without yeast. Do you know how to make it? Last year I travelled Germany, but I didn’t find rye bread at all. Do you guys still eating rye bread?
Germans still eat rye bread. I cannot imagine that you didn't find any, did you ask for "Roggenbrot"? I was using cake yeast (fresh yeast) but it is not available in the US and other countries. I just got lucky to buy it from a bakery but they won't do it anymore. Fpr rye bread, you need to use Sourdough. While I'm adding a bit of yeast (and you can just use a bit of any yeast), the sourdough is the only thing that can make a rye bread rise. And then, it is still a lot more dense than other bread. I have a 100% rye bread video on this channel, check it out! Best, Barbara
Yes and no. Assuming that you already have a sourdough starter in your fridge, I recommend feeding that starter the day before you make the sourdough. From making the sourdough to baking the bread, it takes a day. For Example: Feed the sourdough and let stand for a day (sometimes several hours is already enough). Make the sourdough in the afternoon, let it ferment over night and bake the bread the next day. More about sourdough is here in this video th-cam.com/video/PPPmVXK1nlw/w-d-xo.html and I also recommend to read the blog post that I link in that video.
this is quite unlike any sourdough I've ever seen which typically takes a week to a month to make and's much thicker, but I shall try this to see if it actually works I guess since three days isn't much investment. edit: ah I see, you're still using baking yeast so it wasn't actually sourdough you were making then, just a sour (a sour is a sponge set out to grow sour in order to add flavor to bread while sourdough is a yeast culture that's used to leaven bread all by itself, no normal yeast required, and the sour part is just accidental to its true purpose) Will probably add a small amount of whole wheat flour though since American flour tends to be more pure then yours with a lower ash content which will affect the fermentation
I had some luck, getting it at a bakery here in Houston but that source has dried out. The printed recipe on the blog post hast the dry yeast listed, please check the link to it in the video or video description. Happy baking!!
As a child I tried something similar in Germany. Forgive me but that one was best rye bread in the world :D , I tried your recipe and I might say that this recipe is second best. It's hard to get rye flour nowadays (covid19) but I made 4-5 breads till today and it looks my bread is better every time, could be the yeast or just I'm getting more into it. Thank you
Second best is probably still good enough 😁 and I guess getting the hang of it and a sourdough that has aged a little are important components to successful bread baking. Keep it up!
I just ordered a kilo each of several rye flours (to try before buying larger quantities of some or all) from an regional flour mill called Carolina Ground carolinaground.com . Central Milling in Utah also has rye offerings.
@@dwightcorrin5945 Bob's Red Mill out of Milwaukie Oregon also has dark and light Rye flour :)
My second starter is almost two weeks old of daily feeding. I'm going to bake a rye sourdough this weekend. Thank you so much for this video!
You are welcome! I hope your bread turns out as expected. Have fun with baking!
I’m in canada -Vancouver and love your channel❤
It isa lovely flavoured bread till the last slice.
I like the German lesson at the end
Thank you very much for your simple instructions!
Wonderful video , will try it soon.
I love this bread! Just finished making it for the first and it turned out to be the tastiest bread I have ever eaten. This delicious bread will be made again next week. One question... after adding my 70g of starter back into the original jar of sourdough starter, I noticed that it did not look like yours, in the video. Yours looked creamy and easy to stir, mine is not. Should I add more water to my mason jar? Thank you very much for your wonderful recipes!
The starter will become more liquid over time, just wait for it.
@@MyGermanRecipes Thank you for responding. I live in Toronto, Canada...no warm windowsills here during the winter. I kept the starter in the oven with the light on (80F). and it worked out quite well! Another quick question...should I stir the starter every day? Thanks again.
@@corinnefloyd4194 Sourdough starter can become more liquid over time. You can regulate the hydration by how much water in relation to how much flour is used. Stirring the starter each day is not necessary. Old starter will form a liquid on the top (alcohol) and is traditionally called "hooch". Most individuals would consider that alcohol as detrimental to the starter's growth and taste.
After pouring off the hooch, it is useful to stir the fresh flour and water into the older starter.
Today i started the Sourdough with your recommendation with 50 gr.of rye flour and 50 gr. of warm water , i have a warm place for the mix to begin activity, top of Electric Water heater , hopefully the rest will be ok as i add more water and flour ! Wish me luck ! Thanks again ! ps I boiled our water as it has Chlorine added to it ! Should be ok !
Texture came to mind for me too. This looks amazing!
I used to make this over 40 years ago and LOVED it. So happy to have finally found the recipe again. (Had been taught by a person I knew and am no longer in touch with and never wrote down the recipe!) Only difference is that I used whole wheat flour rather than white all-purpose flour. It's the ONLY time I ever preferred whole wheat, lol. And of course it had the rye too. Delicious with unsalted butter! It was so good that I made it every week (or more often). Unfortunately when I moved to a new state my starter was lost from the move and I never made it again!
Whole Wheat sounds great, I will have to try that! You will need more water if you use whole wheat.
@@MyGermanRecipes Only thing is, I do not believe I ever added yeast to it. Just the starter. Everything else you do seems like the same recipe though, so I am going to try it with just the starter. I do remember that the first few loaves did not taste as good as the ones thereafter!
Michele Michael* if the starter is fermented and you use enough of it, you shouldn’t need to add yeast as you should be able to rely on the natural yeast in the starter, it’s kind of the point of using the sourdough starter.
@@MyGermanRecipes True!
@@MaZEEZaM Actually these days I use both, simply because with no yeast and just starter I have to spend a lot more time proofing the dough. It's just easier for me after a year of never using commercial yeast. What used to take most of a day now only takes a few hours.
I just wanted you to know that you’re recipe is wonderful! I make it at least once a week! (I just add tablespoon of whole caraway seeds, because I love the taste!) I’m trying more of your other recipes now. Your bread is the only bread that I’ve eaten since the first loaf I made! Your recipes, channel and website are wonderful. Thank you so very much! ❤️
Awe, thank you!
Morgen will ich das probieren. Ich hab schon das Starter und muss nur bis morgen warten.
Denk daran den Teig lang genug zu kneten. Gutes Gelingen!
Vielen dank für dein tolles rezept ❤
Heute back ich mein erstes bauernbrot in florida, bin so gespannt auf den geschmack. Ich vermiss unser brot hier sehr....
Ich hoffe es ist gut geworden! Grüße aus Texas
Ich werde es gleich heute morgen zum frühstück anschneiden - war so einfach nachzubacken, wirklich toll erklärt❤
Ok es schmeckt fantastisch, wie ichs kenne von zuhause ❤
guten abend 😀ich danke für diese rezepte☺
Mein Gott! Thank you from the U.S.!
Thank you. You are just so awesome for making these videos. Could you make apple pan cakes one day? You have an awesome day.
Thank you, Frank, this really encourages me to keep doing this. Apple pancakes: Do you want them with apple slices or with shredded apples?
MyGerman Recipes Whatever way you want to make them. I appreciate all of your video.
I had to look up the spices for "bread spice" because I only knew about the caraway seeds that often go in rye bread but not the others as part of this "bread spice" you mention.
I hope you found my recipe for bread spice 😀
ein sehr schön Abendbrot, super
Finde ich auch 😊
Absolutely perfect crumb, one of the biggest issues I used to have in making my own sourdough was having holes that were too large, no good if you like toasted sandwiches as the cheese would melt through the holes lol. I think in retrospect my sourdough starter was probably over proofed?
Yes, it sounds like it. Also possible: maybe your sourdough hat the wrong temperature and grew more yeast than lactic acid bacteria.
My German Recipes Well I always did get a fairly sour bread but that’s an aspect I really enjoyed.
My German Recipes Do you think you could use a sourdough to make pizza dough? I’m just trying to consider whether this would work, I’ve only ever made a very quick plain flour dough using instant yeast for pizza but that’s not a healthy flour nor process.
My German Recipes It’s often very warm in our homes here especially during summer, I did have a big issue with the starter growing much too quickly and spilling out the jar.
Yes, but ai don‘t have a recipe for that. There is at least one sourdough pizza video on youtube though.
I absolutely love your channel very well explained very calmly …please tell us what is bread spice and where do you get it? If I had to guess a fennel or caraway seed?
You guessed right … both times, because both spices are in the bread spice. Here is my bread spice recipe mygerman.recipes/making-bread-spice-for-german-bread/
I don’t always use it but it adds a lot of taste to your bread. It tastes especially good if you eat your bread with hearty things like cheese or ham. It’s a bit weird though if you eat your bread with jam … but not too bad.
What would be the result if youbwere to.omit the yeast? I enjoy your sourdough method. No fuss at all. Thanks.
Then you need to feed your sourdough for longer until it has enough strength to leaven the bread on it's own.
thank you, Is it 290F for the final baking temp or 390 F? I saw 390 on your website but 290 here in the video. Thank you.
The temperature on the website is correct. Unfortunately I can’t fix it in the video and need to retake it same day.
Pattern from the flour on the proofing basket.
What size proofing basket do you use? instructions for the proofing baskets available on line show a linen liner being used. I’m assuming it’s not necessary to use. the liner and you’d not get as nice of a pattern pattern. Also my Mom is from Germany and we used to be able to buy a good german sourdough rye from a Chicago bakery but the bakery went out of business. It was a nice dense chewy bread. Would this be similar?
Very good questions, Tina!
My proofing basket has a diameter of 10 inches / 26 cm. One can use the liner or leave it out and put some flour in the basket instead, that's how I prefer it. I like to have flour on my bread.
For your second question, I can only guess but I would think that this bread is dense and chewy so it might be as you expect it. I hope so. There will be more bread recipes coming ... but after Christmas.
The sugar used in the US is not to sweeten the bread but for food for the yeast so the bread rises up a bit more than yours did.
Well, yeast is already pretty happy with the carbs in the flour and a rye bread is not made with yeast but with sourdough, so sugar is really not necessary in bread. The sugar in yeast bread might only shorten the time to rise but a good bread needs time to develop more flavor. In my opinion and experience, sugar doesn't do a lot of good in bread. A little bit might be ok but when it affects the bread to taste sweet when it shouldn't, that's where it is too much. An exception is a sweet bread like an Easter Bread or sweet rolls for breakfast. But everyone as they like and all that matters is that you like the bread you bake.
Why do you make the pre starter dough? And then use yeast? I don’t understand, please explain! Thank you!
That is a very good question. I'll try to explain it best I can. A ripe sourdough contains some yeast and the additional yeast is needed to boost the chemical reaction even more. Sourdough has several benefits like improving taste, helping with digestion, and keeping the bread fresh for longer but it is also needed for chemical reactions which sometimes need a little boost from additional yeast - especially in a heavy dough like a rye dough.
MyGerman Recipes Thank you !
Hello wonderful teacher,,what is bread spice? And do I always use 70 g of sour dough starter in bread making Thank you charlotte
The recipe for bread spice is on my blog, it‘s a mixture of spices but it’s optional to use it. The amount of sourdough starter varies, depending on the recipe.
No bread spice fir me but yes to just caraway seeds yummm rye is my fav bread second I love Cracked wheat but not whole wheat bread I love crunchy lil bits in my breads lol
Do you have a recipe for real, slow, traditional version of pumpernickel bread? I think it’s pumpernickel that requires something like 24 hours in a very low temperature oven?
What is Bread Spice? I am thinking about trying this bread I already have a starter is the spice, Carraway?
It‘s a spice mix. The recipe is on my blog.
Kannst du ein Leberknödel Suppe machen. Ich hab schon verschiedene Rezepte probiert aber sie kommen nicht gut aus
Ich nehme das gern in meine Liste der geplanten Rezepte mit auf.
Super Rezept!! Danke sehr 😍 Welches Brot Gewürz benutzen sie?
Ich mache mein eigenes Brotgewürz. Das Rezept dafür ist auf meinem Blog hier mygerman.recipes/making-bread-spice-for-german-bread/
@@MyGermanRecipes vielen Dank für die Antwort. Ich bin in Kalifornien und würde gern mal wieder deutsches Brot essen 👍
Hello, Which rye flour do you like best in America? I am having to buy one online, and there are dark and light varieties, and many brands. Thank you.
Good question. I usually am glad to get any rye flour at all and often can't be picky. But if I have the choice, I think I like the light variety better. I like the Red Mill products and generally choose organic over conventional flour. I hope this helps.
Do you think this could be adapted to a Breach Machine Recipe?
I'm not sure but worth a try! If your bread machine has a sourdough setting it might work.
@@MyGermanRecipes It does, I think I will give it a try
@@MyGermanRecipes My machine actually makes sour dough starter as well as having a sour dough setting
Why yeast if you have starter.???I bake bread without it.?? Yeast is no good for me.Explanation please. Thank you
Just what ive been looking for - Danke'
You are very welcomg - Bitteschön!
The only problem I have is in understanding what is a warm place. This is vague. What happens if the window sill you mention is cool at night? How constant does this warmth have to be? What can someone do if they want to bake this bread in winter?
The rest of the instructions are excellent though.
I also notice that an expensive bread mixer is required
Thank you for your question, Thomas. Is your question referring to the sour dough starter or to the bread dough? For the sour dough a room temperature will be good enough. If you window is a rather cold place, put you sourdough somewhere else in the house. For the bread dough a temperature of 87 F is ideal. If it is cooler than that, it just takes longer, which can be a good thing because then it develops more taste. But usually you don’t want to wait too long for your bread, right?
You don’t need an expensive mixer. People are baking bread since a time where these machines didn’t exist, so you absolutely can knead your bread by hand. It just takes longer and requires more muscle grease. If you knead by hand, pour the flour in a pile onto your work surface. Make a kind of volcano and put the other ingredients in the middle. Mix flour from the rim into the middle until you have a kneadable dough. Knead until your dough is very elastic. I explained that in a later video about rolls. Kneading by hand might even be more satisfying 😀 as a process!
@@MyGermanRecipes What a wonderful reply. German rye bread is probably my favourite (I even buy it in a remote place in Thailand now), as was a lady from Germany who worked for me some years ago. Her practicality demonstrated her worth and genuine love of life.
I always kneaded a sweet lady like her, but she was not available, although she loved the job and sailing on the most beautiful harbour in the world. My father keeps a photo of us on a pretty amazing boat on his mantelpiece.
I could say much more but that is enough. Your kindness is appreciated.
I put it in the oven and turn the on light to rise the sour dough , and the sour dough starter on top of my refrigerator
the recipe says the temperature is reduced to 390F whereas in the TH-cam video it is said 260F. please clarify
The blog post hast the correct temperature.
@@MyGermanRecipes thank you very much
I’m confused by sour dough . You keep the small jar in frig feed once a week ?
Susan,
If you are making bread every day from the sourdough starter, then it stays out at room temperature. If you are only occasionally making bread, then the sourdough starter goes into the refrigerator and is feed once a week.
Better yet, refer to: th-cam.com/video/PPPmVXK1nlw/w-d-xo.html
What is "salted bread spice"?
I think it‘s „salt and bread spice“. The recipe for bread spice is on the blog. Check the link in the video description.
It is not going to last indefinitely in the fridge without feeding it every once in a while, also, if used from the fridge, you do need to feed it again the night before you want to bake.
Right, I go more into that topic in an additional video about sourdough.
@@MyGermanRecipes if you're going to explain a process then I recommend the process be complete.
You would be surprised how long it will last. Not that you can resurrect it overnight, but I've left a high hydration liquid levain for months and it was working within a few days. YMMV.
I started my sourdough started. But it wasn’t runny. I used the exact amount that your recipe called for. Why is the mixture so doughy?
It can be a bit different in consistency with different flour. Like if you are using rye flour, it will become more runny after 2 days.
How you make schwarzbrot
Check out the recipe for Whole Grain Bread on this channel, that is how.
👍
Pattern is the word
Thank you!
Very complicated receipt
But well worth it!
Scrape down the side of your bowl!
I made this bread and it is wonderful , the best sourdough I have ever made and I am German too. 👍🏼😁
Das freut mich! ❤️
Tried this recipe for the first time. Took longer than 50 mins at 240c/195c to get a hollow bottom sound. The finished bread looked exactly as in the video and more importantly tasted fantastic. My wife, who is German, loved it and said this is ‘proper’ German bread. An easy to follow and good recipe that’s makes a great bread. My starter was a 2 year old rye sourdough.
Thank you, glad to hear that you liked it. I recently had to realize, that I made a mistake with the temperature at one point: in the video I say 290 degree Fahrenheit but it must be 390 degree. That’s why it took longer. The bread might even be more moist with the correct temperature setting. Sorry for that mistake, I will have to retake this video.
Hii
My name is Neeraj Pandey
I am from India,This is my first time in your channel...i relly like your recipe of German bread..definitely one day i will also try.
I also learned my second German word today that is abendbrot😊
When we were little kids we called our Oma down for dinner calling out: "Oma! 'Ambrot' " 😂. 🍞
Thank you sooo much for such well put together and detailed videos. I'm binge watching your videos and I cannot get enough! Thank you again!
I am happy you like my videos, thank you for watching 😀👍
Ich habe Roggenmehl bestellt, um dies zu versuchen. In der Zwischenzeit habe ich Wildleberleberwurst zubereitet. Ich bin sehr froh, dass ich deinen Kanal gefunden habe.
Hello Dear Lady, I am/was a Covid breadmaker in Canada. I just wanted you to know that because
you are such a marvelous baker I bought my weight scale. I am ready --- to not fight for ounces/cups!
Now all I need is Rye flour!!!!!!!!!!!!!!!
I will return.
😆❤️😆
I like baking as well. But sometimes I will just go to Dimpflmeier and buy some.
rye flour is not so easy to find these days in the states, anyway
My home is Toronto...ordered Anita's Rye Flour on Amazon.ca and it was delivered in two days.
@@corinnefloyd4194 I got some Bob's rye flour from Amazon, as well. Turns out you can get most anything there.
Danke für diesem Video. Ich war in Deutschland stationiert und ich liebe deutsches Brot. Bauernbrot, Semmeln, usw…
"Precise enough, even for a German" 😆
This is the content I came fore.
She knew what everyone was thinking.
Always wondered what sourdough was..so thank you very much for taking the time to show this. I will be trying it soon. I have never tried this bread but I cannot wait to see how it turns out for me. Great video. excellent information.
Thanks! Please use the recipe from the blog, since I accidentally said the wrong temperature for baking in the video. The correct temperature is on the blog post. Good luck with baking and enjoy your bread!
Yummy yummy yummy. I have been eating German Rye since 2 yrs old • I'm now 45. It's my favorite but yet time consuming. My 98 yr old Grandma had to make it everyday as she had 13 siblings. My Great Grandparents are from an area located near Holstein, Germany.
I lived in Schleswig Holstein for many years. It‘s the most north region in Germany. But I only had 3 siblings, 13 is quite a lot!
Barbara,Thanks so much for this video and others.I make my sourdough starter like this sometimes.Now I have a new way to make rye starter and not have to feed so much on the counter.
in Britain this is called Maslin, it was once common but kind of disappeared in the 1900s
What helps me keep in shape is to not think about food so much and to be gently distracted by a passion; building something special (my father was a general contractor) reading and learning about an interesting system or process. I love the restoration videos too. Then, I 'forget to eat' because I got lost in my work. We also have to pick and choose from a menu and make special orders, because we are eating it and not the waiter or chef. Folks get intimidated by other guests at the dinner table, the speed-rush of service and colors. I think these things make one fat, a lack of passion and a bad habit ingrained in one's life.
I made (rough/rounded) conversions to American measurements for my recipe cards on this: DAY 1 of the sourdough starter using 3 TBL flour with scant 3 TBL non-fluoridated lukewarm water; DAY 2 the same 3 TBL flour and 3 scant TBL water are added; DAY 3: 6 TBL (or 3/8 cup) of flour and scant 6 TBL (or 3/8 cup) water is added. FOR THE PRE-DOUGH, made the day before baking: 1 cup + 1 1/2 TBL rye flour and 1 cup + 2 1/2 TBL lukewarm water and 5 1/2 TBL starter from the jar in the refrigerator. Then on BAKING DAY put 5-6 TBL of the pre-dough back into the starter jar in the refrigerator; now for the bread, mix together 1 cup all-purpose flour and 1 cup + 1 1/2 TBL rye flour. In a separate cup at first mix 7.777 oz. (scant cup) water with 2 tsp. yeast and stir, letting sit a bit. Add minimum 2 tsp. salt to the flour mixture in the "new" bowl of flour. Add the yeast mixture to the new bowl as well as the pre-dough that has been sitting for 24 hours. Hopefully that will help someone! (NOTE: What I wrote here is not the full recipe instructions; I only gave enough so that you would know which part of the instructions went with which measurement.)
I do recommend exact measurements with a scale, though.
@@MyGermanRecipes Of course. You ARE German. =)
@@WholeBibleBelieverWoman believe her, it's a much simpler and more accurate method to weight in grams. After you start doing it, you won't want to go back to volumetric measure.
Thanks for doing the conversion.
Excellent 👌. But the Yeast she's using is fresh. So half the Yeast amount fir dry fast active .
Danke für das Rezept. Ich habe viele deutsche Gerichte vermisst, die ich als ein Kind genossen habe, und jetzt kann ich sie selbst zubereiten. Und jetzt muß ich ein Bauernbrot finden....
Thanks for your videos, they are awesome! Question. I'm in Germany and I'm not sure about which flour to substitute for AP flour, 405 or 550? 405 is quite easy to get (und billig, auch!) but I have read that it is more comparable to pastry flour in the US. Which would you use?
The 405 flour is comparable to All purpose flour, while 505 is comparable to bread flour.
@@MyGermanRecipes Awesome! Thank you.
I started making this at 5:00am this morning. I’m in Massachusetts. I found your channel when I was looking for a good rye bread recipe. I love baking homemade sourdough bread. Rye bread with Caraway seeds is one of my favorites too. I’m excited to bake this tomorrow! Have a wonderful day! 😃
Beautifully done can't wait to make this. Your relaxed manner is so calming ❤
I love your videos.
This is the first bread I've made, EVER. The flavor is excellent. Due to "current times" I was lucky to get one bag of rye flour, now it's impossible. For my second attempt I only had about half of the required rye, so I substituted whole wheat flour. Also delicious. I also split the quantity into two long loaves and froze one.
My first loaf was very dense and required some muscle to cut it. What should I do to improve that? My second loaves were better, but not like yours. 2nd attempt I used a little more yeast and filtered water.
My starter is now getting very strong, so I'm looking forward to my next attempt.
I recommend feeding the sourdough with some rye flour or flour plus water and letting it sit over night one day prior to making the pre-dough. It has worked wonders for my breads. Check out my blog post about sourdough to learn to improve it that way. I hope you can find more rye flour, else use whole wheat as you did, it works nicely, too.
Hallo, and I have a few questions that I hope you'll be able to answer. :) 1) Can you do a starter with either rye, or wheat flour? If yes, can you use both in a combination in the 70g of starter? Example as a combination of 40 g Wheat starter and 30 g Rye starter in your recipe?
Also, do you feed the sourdough on a regular basis while it stays in the refrigerator? Or do you bake a bread every week or so?
Hope you can help, and thank you for your videos!
These are good questions. You can do a sourdough just with rye flour. However, when you bake a bread with it, the bread dough will need some other flour, too, since rye doesn‘t create enough gluten. So keep that in mind and use maybe spelt flour or wheat or other flours.
I sometimes don‘t find time to bake bread for weeks. The recommendations for the sourdough vary. Some say, just keep it in the fridge and stir it from time to time. But it is better if you are for it every 7 to 14 days: take it off the fridge and take 20 g of it. Mix it with 50 g flour and 50 ml water. Let it stand at room temperature for a day until it rises, then put it back into the fridge. The sourdough from the first batch can be discharged.
I hope I could answer your question well enough, enjoy baking!
@@MyGermanRecipes Yes, thank you for taking the time to answer. It's all new to me. Never really ventured into sourdough baking although I missed german bread so much. I did succeed in making 3 loaves of Mischbrot in the last two weeks following your recipe. With a rye starter, mind you... since the wheat one just didn't seem to work out for me. So far so good... I must be doing something right with the refrigerated starter bit as I had great levening powers on all breads so far.
Are you heating your oven on 465° on convection bake or just regular bake?
Regular bake
@@MyGermanRecipes thank you.
290f seems a low temperature to bake the bread after the initial 10 mins, comparing to other recipes I’ve seen, most being nearer to 390f.Im assuming this is correct before I give the recipe a go later this week
I checked this and you are right, it should be 390F. How embarrassing but it explains why some said their bread took longer. I will try to add the info to the video and also correct the blog. I might redo the video in a bit. Thank you so much for noticing this mistake! ❤️
Thank you for this excellent and detailed recipe. What if I used whole wheat instead of all purpose flour? Should I add more water in this case? And another question - may I add some honey as in 100% rye bread recipe (which I’ve already made and found very savory)?
Yes to both. You can use whole wheat flour and might have to add a little more water (but be careful not to use too much) and honey is OK, too. Enjoy your bread!
Beautiful recipe. I have rye sourdough already, can’t wait to try your recipe.
Thanks a lot. ❤
Thank you for this recipe! I can't wait to try it at home. I love everything German; the food, the culture, the people.
There will be more bread recipes coming up, soon. With this bread, please know that I had to correct the oven temperature. Please check out the blog recipe for the correct baking temperatures.
@@MyGermanRecipes what is the blog website address? Also, if I am using Red Star dry active yeast, how much do I use? It looks like you are using yeast paste in the video. Is this correct?
@@kvandekolk The webadress and blog post for each video is always below the video in the description. In this case it is www.mygerman.recipes/german-rye-bread-with-sourdough-mischbrot/
It also shows the amount of dry yeast to use.
Great recipe!:) best one I could fined on TH-cam
Thank you! A top notch explanation & how to video. Your website is great too!
Thank you so much for this wonderful review - you just made my day!
What is bread spice?
Check out the link in the video description to learn about bread spice and get the recipe.
Thank you for the time you took making your video. For years I have wanted to make bread using a sour dough starter. I've watched many videos on the subject. I learned nothing and just felt confused. I was left with the impression making a sour dough starter was extremely complicated. Your video on the subject was straight forward and easy to understand. I am confident I can do it... and it will be easy too. I have a couple questions. Did you use all purpose flour, or bread flour to make the original sour dough starter? My next question... the bread you made was rye, and it was some of the 'fermented' rye which you returned to the starter bottle. Can your starter bottle now only be used for making rye breads? If you were to make a white bread, would you start a new batch of sour dough starter to be used for making only white breads? I hope you continue to make more videos demonstrating the preparation of your German recipes.My Grandmother was from Bickensohl, Germany. Whenever she prepared a meal, the table was FULL of (delicious) food. I have seen recipes for nearly everything she made. I was too young to learn at her side in the kitchen. I hope to learn from you. If you ever consider doing requests for a German dish, I have not been able to find a recipe for fried cucumbers. Grandmom would make them for me when I visited. They weren't deep fried. They weren't bread or batter coated. They had a lovely flavor that I remember, but can not reproduce.
Hello Lois, thank you for your nice comment. Yes, I know that feeling of being confused about the sourdough starter. That's why I felt it was important to show every step of the way.
Let me try to answer all your questions. So for the starter in the video, I used a regular all purpose flour. To understand the difference between all purpose flour and the bread flour, let me cite from thekitchn.com since they find better words: "Bread flour has more protein content than all-purpose, which helps with gluten development. ... You'll notice some difference in crumb and texture with bread made with each flour, but the flours can generally be substituted for one another."
So basically you could use bread flour or all-purpose flour, both would work.
Now, some people have one sourdough for rye bread, made with rye flour and one with wheat flour made from wheat flour. That's ok. However, the rye sourdough has a stronger taste and can sometimes be too much, even in a rye bread - though this is probably depending on personal taste.
Every rye bread must have about 1/3 of wheat flour though because rye doesn't have enough gluten to make the bread stick together, meaning that the bread dough is mixed flour anyway. That is why I use my sourdough with any dough (also bread with spelt, oats etc.) since, in the end, I only need the chemical reaction of it (fermentation) and I think that the mixed sourdough increases the taste of any bread. But again, that is a personal choice and if you would prefer to have one sourdough with rye and one with wheat and feed them only with that kind of bread dough, there is absolutely nothing wrong with it. I will make more bread videos later this year but let me tell you: With the recipe, I showed in the video (and that's on my blog), you can use any other flour instead of the rye flour. I used spelt or just wheat flour and even oat flour for it. Also to make this bread really amazing, soak some pumpkin seeds in water overnight and add the seeds (without the water) to the dough.
I had to look up Bickensohl and found it next to Freiburg and the border to France. This might explain why I have never heard of fried cucumbers. I have a cucumber recipe though, where they are mixed with ground beef, it's more a kind of stew - are you referring to that? Maybe tell me a little more about the fried cucumbers so I can try to find it on German cooking websites. Does it look like this: www.chefkoch.de/rezepte/1601901267386643/Gebratene-Gurken.html
I do take requests but it might take a while since I have so many ideas about what to make - especially during summer - and I also want to make a whole section on Oktoberfest recipes. It might have to wait until fall.
Keep watching if you like, I am very happy you enjoyed this video and please: Spread the word. If I have 1000 subscribers, I can get more video functions on youtube and set links in my videos.
Thanks for watching! :-)
@@MyGermanRecipes After all you have written in response to Lois Flinkman
s remarks not even a "Thank You" so let me finish off with one, Thank you kind woman and have a great upcoming holidays .
Hey is it possible to use the starter instead of the yeast ?
If you have used your sourdough starter for a longer periode of time, you can leave the yeast out. But I would probably also give the predough some additional time before mixing it with the dough.
I want to try baking this after I first try Pumpernickel bread. Thanks for sharing. I’ll also check out some of your other recipes on your website.
This is a fantastic video! I'm definitely going to try this out this recipe.
Thank you! ❤️
Made this I assume it is great the only difference is I cooked it in a pre-heated Dutch oven. Got great oven spring waiting for it to cool might make some quark to have with it
Sounds wonderful! I can almost snell the scent of your fresh baked bread!
@@MyGermanRecipes also included 1 t of bread spice
@@MyGermanRecipes making quark in a plastic bag in my sous vide at 86 degree F will add fromage blanc starter then seal and let it sit over night and let it drain in collander with cheese cloth
That sounds interesting! Let me know how it turned out.
What is the difference between gemischtes brot und bauern brot. also, if I want to make the log shape that i am used to, does that affect baking times?
I actually had to look this up because I wasn't sure about the definition. A gemischtes Brot and a Bauernbrot actually usually are both made with a mix of two different flours (wheat and rye). The Bauernbrot is always round shaped and doesn't get cut before baking. It breaks open on its own and is more rustic. So my bread is actually a Bauernbrot but also a Mischbrot (=gemischtes Brot). Mischbrot can have different shapes.
Perhaps Bauernbrot uses rye starter? Rye starter would be my choice if baking with any high rye bread.
I love German bread .I'm looking German bread here in Hawaii😢❤
I'm very pleased I found your channel on here. I'm loving your videos and recipes- so detailed and precise and easy to follow. Excellent teaching! Could you tell me what bread spice is?
Hello Autumn, thank you so much for your praise, it makes me very happy :-)
Bread spice is a mix of certein spices that we sometimes add to our bread dough to give it a specific taste. Here is the recipe on my blog: www.mygerman.recipes/recipe/making-bread-spice-for-german-bread/
Have a great weekend!
MyGerman Recipes thank you so much. Would you ever consider doing a few house cleaning/organizing tips too? 👍🏼
YES, totally! I am so glad you asked :-) I was thinking about it already but wasn't sure if anyone would be interested. I will definitely do that.
MyGerman Recipes we visited Germany, Belgium, France and Switzerland six years ago. We have paternal ancestry from Germany and it was the first time several of us had been. We were blown away by the beauty and cleanliness. We made a joke of trying to find a dirty public washroom, but it never happened lol Of course! Once, we stopped in a very small kind of rough looking town, there was a mechanics that was attached to the petrol station, and I thought I'd found it, but no way! It was pristine, smelled fresh and lovely, no grease drips like you might find in most mechanic's washrooms. We all laughed and cheered! So, yes please, to cleaning videos! 👍🏼
Where do you get fresh yeast? I haven’t seen it in many years.
I used to get some at the bakery department of Central Market in Houston but they stopped selling it to customers. In general it seems to be difficult to buy fresh yeast anywhere outside Germany, Austria and maybe Switzerland. Not sure about France or England. I have instructions on how to make your own yeast on the channel, maybe you want to look into it.
In the initial knead with 500gm flour (rye and apf) the 230gm of yeast water didn't seem to be sufficient as the dough was really dry - added about another 20gm of water, then the sour rye sponge. Was quite a bit of dough, placed in floured 9" banneton, (1/2 filled) for hour & a few minutes. was about 1" above the rim. Its now in oven at 465 for 10min with water pan. At 10 min, the surface has cracked open which tells me the surface was too dry. This is my first attempt at German Rye - so really looking forward to the results. Excellent video and instructions. Let you know how it turns out. Thank You
Yes, one has to add more water if the dough is too dry. It very much depends on the flour. Since flour is a nature product, it can vary in quality. Also, the humidity in the air can affect the flour and the dough. I hope your bread turned out perfectly.
Don't close the lid on yojr jar tightly, dough needs to breeze!
Thank you for explicit recipe!
But I have a question regarding yeast. In case of lacking live yeast, is it ok to use dry ones? If yes, how much should be used for this recipe?
Thank you in advance!
Yes, you can use 1/2 package dry yeast instead. You will find that information also on the blog, along with the list of ingredients and further instructions. Have fun baking!
Hello, my family really enjoyed eating this bread, Im a keen baker (at home) and have tried lots of sour dough recipes but found this recipe to be the best imho,
How wonderful, I am so happy to hear you liked it! I hope I will find time for more bread recipes, soon. I have so many recipes to share, it’s often hard to decide which one to publish first.
Thank you for your reply, I'm going to try your sour dough recipe without the added yeast, any suggestions on quantities of sour dough starter to flour ,would be very welcome
I have tried to bake sour dough bread without yeast (I just didn't use the yeast and didn't alter the recipe) but it never turned out well. I read that one always needs some yeast additional to the sour dough. It seems that I can not be a help here, sorry. But let me know what you experience, maybe you find a good solution?
I think you may be correct, I've never made a sour dough bread ( flour.water.salt) that tastes as good as your recipe.Thanks for your help! if I succeed I'll let you know.
Hello, you may be interested in this th-cam.com/video/4SnaYYXam_E/w-d-xo.html
I really want to try this recipe. It looks delicious. One question though - I noticed your sourdough starter is 100% hydration (equal parts water to flour). I currently have a starter going that is 50% hydration. Can I use this, or do I need to make a 100% hydration starter for this recipe?
I honestly don’t know. I guess you have to try it or make tome 100% hydrated sourdough to be on the safe side. If you use your sourdough, I’d be interested how it went.
Okay thank you for your reply! I think I'll just convert my starter to 100% before I try it. I'm not a big fan of failed recipes. Haha.
Just adjust your starter hydration in the build.
My original SD lasted for 20 years. The bread fell out of favour here. I was the only one who liked it, so we bought the bread after.
Wow, 20 years is great! I hope they will find back to liking sourdough bread 🥖
My pre-dough didn’t rise or get as fluffy as yours can I add some yeast and let it sit for another 24hrs ? Alex
Yes, I would maybe also add a little more sourdough.
Vielen Dank! Ich habe viel gelernt und möchte nun sofort Brot backen!
Das freut mich sehr!
Thank you for this video, I have seen a recipe for a German dark rye sourdough, it has molasses, caraway & coriander seeds. Do you make this style Dark Rye? I would love the recipe as I remember having this as a child at my Opa & Oma's with other breads like crusty Vienna, Pumpernickel with cold cut meats and liverwurst.
I use dark rye when I can get it. Most of the time there is no choice and I have to buy what I can find after hunting rue flour down here in Texas.
Yikes.. that's not precise enough for a German.. lol.. :0)
😆😆😆
What the heck is “bread spice”?? And I would HIGHLY suggest you score your bread. I would think you will get a little more rise. Not a lot with rye, but a bit 😊
Es sieht gut aus!
The word you were looking for is pattern, but texture works as well 😊
The recipe for Bread Spice is on my blog.
fantastic, your amazing
Thank you four for your video. I have several questions. 1: what kind of yeast are you using? 2: would you mind give me the approximate Temperature during the proofing. I have a proofing box. 3: I used to try 100% rye bread, which really hard. I was the only one who ate it , because everyone in my family refused To eat it. But for health, I would like to make 100% rye bread, without yeast. Do you know how to make it? Last year I travelled Germany, but I didn’t find rye bread at all. Do you guys still eating rye bread?
Germans still eat rye bread. I cannot imagine that you didn't find any, did you ask for "Roggenbrot"?
I was using cake yeast (fresh yeast) but it is not available in the US and other countries. I just got lucky to buy it from a bakery but they won't do it anymore.
Fpr rye bread, you need to use Sourdough. While I'm adding a bit of yeast (and you can just use a bit of any yeast), the sourdough is the only thing that can make a rye bread rise. And then, it is still a lot more dense than other bread.
I have a 100% rye bread video on this channel, check it out!
Best,
Barbara
9:40 so this bread takes 3 days to make???
Yes and no. Assuming that you already have a sourdough starter in your fridge, I recommend feeding that starter the day before you make the sourdough. From making the sourdough to baking the bread, it takes a day. For Example: Feed the sourdough and let stand for a day (sometimes several hours is already enough). Make the sourdough in the afternoon, let it ferment over night and bake the bread the next day. More about sourdough is here in this video th-cam.com/video/PPPmVXK1nlw/w-d-xo.html and I also recommend to read the blog post that I link in that video.
this is quite unlike any sourdough I've ever seen which typically takes a week to a month to make and's much thicker, but I shall try this to see if it actually works I guess since three days isn't much investment.
edit: ah I see, you're still using baking yeast so it wasn't actually sourdough you were making then, just a sour (a sour is a sponge set out to grow sour in order to add flavor to bread while sourdough is a yeast culture that's used to leaven bread all by itself, no normal yeast required, and the sour part is just accidental to its true purpose)
Will probably add a small amount of whole wheat flour though since American flour tends to be more pure then yours with a lower ash content which will affect the fermentation
It works great
Where do I find the cake yeast? I haven't seen any for 30 years. How do I substitute dry yeast? How man grams /ounces?
I had some luck, getting it at a bakery here in Houston but that source has dried out. The printed recipe on the blog post hast the dry yeast listed, please check the link to it in the video or video description. Happy baking!!