Bavarian Rye Bread | Bayerisches Roggenbrot mit Brotgewürz

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose flour is more affordable.

sourdough starter

🥗Healthier: store-bought sourdough

💰Cheaper: yeast

Store-bought sourdough offers convenience, while yeast is a budget-friendly option.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin seeds

Fennel seeds provide a similar flavor profile, while cumin seeds are often less expensive.

Add 500 grams of medium rye flour to a bowl.

Add 15 grams of salt and 1 teaspoon of German bread spices to the flour.

Add 320 grams of homemade sourdough starter to the mixture.

Add 350 milliliters of water gradually, stirring with a wooden spoon until combined.

Switch to using hands to mix until no big streaks of flour remain.

Transfer the dough to a clean bowl, cover, and let rise until doubled in size (1-6 hours).

Knead the risen dough a few times on a floured surface to form a ball.

Place the shaped dough into a heavily floured medium bowl and cover with plastic wrap to rise until doubled.

Tip the risen dough onto parchment paper.

Preheat the oven to 428°F (220°C).

Place the dough into a cast iron skillet or Dutch oven for baking.

Create steam in the oven by adding water.

Bake at 428°F (220°C) for 20 minutes, then lower the heat to 350°F (180°C) and bake for an additional 30 minutes.

Remove from the oven and let cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens