Recipe of Homemade Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]

Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]. Great recipe for Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]. See recipes for Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe] too. Rye Sourdough: • rye flour • warm water • rye sourdough starter/mother • Wheat Sourdough: • bread flour • water • sourdough starter (I used rye, but wheat is great too) Felice Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe] The Rye Bread.

Like all breads with rye flour, this recipe needs a sourdough. This can vary, but the core ingredients are rye flour, water and salt. In some cases, you will use yeast but with a sourdough rye bread like this you use a sourdough starter that has natural yeast.

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, roggenmischbrot / rye bread with wild grape or raisin yeast [bakery recipe]. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe] is one of the most favored of current trending meals in the world. It's easy, it is quick, it tastes yummy. It's enjoyed by millions every day. Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe] is something that I have loved my entire life. They're fine and they look wonderful.

Great recipe for Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]. See recipes for Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe] too. Rye Sourdough: • rye flour • warm water • rye sourdough starter/mother • Wheat Sourdough: • bread flour • water • sourdough starter (I used rye, but wheat is great too) Felice Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe] The Rye Bread.

To get started with this particular recipe, we have to prepare a few ingredients. You can have roggenmischbrot / rye bread with wild grape or raisin yeast [bakery recipe] using 12 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]:

1. {Take of Sourdough:.
2. {Get 80 g of wild grape or raisin yeast starter.
3. {Take 380 g of warm water.
4. {Get 350 g of rye flour.
5. {Make ready 10 g of salt.
6. {Get of **********.
7. {Take 500 g of bread flour.
8. {Make ready 150 g of rye flour.
9. {Make ready 13 g of salt.
10. {Prepare 280 g of warm water.
11. {Make ready of Optional mix-ins:.
12. {Make ready of dried fruits, nuts, seeds, etc..

As I mentioned, pure rye can lead to a very dense bread. Mixing rye with wheat flour, though, makes it a bit lighter and much better as an everyday. I am a big-time bread fan, whether it's a sweet molasses brown bread, a classic loaf of french bread, or a strong caraway rye bread. Bread is one of my favorite foods.

Instructions to make Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]:

1. Mix 350 g rye flour and 10 g salt in a bowl. In a separate bowl, pour 380 g warm water over 80 g grape sourdough starter and break apart the starter a little bit in the water (do not dissolve it completely though!).
2. Cover and let rise for 4 hours at 30°C. Put in the fridge until the next day..
3. It should be doubled after 4 hours! If not baking right away, place this into the fridge until later..
4. Mix the 500 g bread flour, 150 g rye flour and salt..
5. Mix the fermented wild grape mixture from before with 280 g warm water..
6. Pour the water/wild grape mixture into the flours. Mix gently my gradually folding the flour over the liquid, then mix with fingers until the liquid is absorbed and the dough in chunky crumbles..
7. Next squeeze the dough together with your fingers until no longer floury and the dough comes together into a rough ball..
8. Remove from bowl and knead until the dough forms a smooth ball..
9. Split in two if making two types bread with different mix ins..
10. For mix ins, place the dough in a large bowl, pour in the mix ins and knead them into each loaf..
11. Place each ball of Dough into a bowl, cover and let rise for 90 minutes.
12. After 90 minutes, gently roll out the dough from the bowl. Prepare a moist towel and roll the top and sides of the bread dough on the towel to wet the surface a little. Roll it in the topping of your choice such as barley flakes or rye flakes..
13. Place top down into banneton baskets (if not using toppings, sprinkle the baskets with plenty of flour first)..
14. Let rise for another 60 minutes..
15. Gently remove from baskets and place on the baking sheet. Poke a hole in the center with a chop stick, and then poke more holes in a spiral pattern from center out. (about 3 cm between each hole)..
16. Bake at 250°C for about 40 minutes (check after 30 mintues)..
17. Remove and let cool completely before slicing..

Since I had never made rye bread before, I looked to a lot of resources online to get an idea for how to approach it and what kind of rye bread would work best for my family. This is my favorite rye bread recipe of all time. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). And if you're not into sourdough baking, no problem, I cover the instant yeast version as well. I now make bread every week with this homemade wild yeast recipe.

So that's going to wrap it up for this exceptional food roggenmischbrot / rye bread with wild grape or raisin yeast [bakery recipe] recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!