German Sourdough Bread Recipe Best

German Rye Sourdough Bread The Gingered Whisk

WEBNov 1, 2023 · Instructions. Mix the dry ingredients, which include rye flour and all-purpose flour, and add warm water, salt, and sourdough starter …

Rating: 4.3/5(3)

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Sourdough Rye Bread (with 100% Rye Flour) My …

WEBJan 25, 2020 · Dust a proofing basket or bowl with a thick layer of rye flour and put the dough into it. Let rise until it has almost doubled its size …

Rating: 4.7/5(77)
1. Mix the Sourdough Starter (see recipe on the blog: http://mygerman.recipes/how-to-make-and-feed-sourdough-starter/ ) with the 300 ml water, salt and rye flour.
2. Put the 162 ml boiling water into a large bowl and add the rye flour, salt and honey and mix it all together.

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Authentic German Bread (Bauernbrot) Allrecipes

WEBSep 7, 2022 · Directions. First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 …

Rating: 5/5(65)
1. First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
2. After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
3. In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
4. When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.

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