Bread Baking: German Rye Bread
This was a request by a viewer, as Germany has some of the best bread in the world, in my opinion. So, this is a German recipe for rye bread. German Rye Bread: 3 2/3 cups (460g) all-purpose flour (German 550) 1 cup (125g) rye flour (German Roggenmehl) 1 2/3 cup (380mL) warm water 2 tsp salt 1 tbsp dry yeast Combine water and yeast as well as a tablespoon of all-purpose flour. In a large mixing bowl, combine rye flour and salt. Stir in yeast mixture. Slowly add all-purpose flour until mixture reaches bread dough consistency (soft, but not sticky). Allow to rise for four hours. (The longer rising time is necessary to grow the yeast enough to combat the heavier rye flour.) Knead briefly and form into a loaf. Place in a loaf pan, or onto the pan you intend to use if you want to allow it to bake free-form. Allow to rise another hour. Bake at 445°F or 230°C for about 45 minutes. This bread is lovely and smooth. It has a great rye flavor without the grainy t...