german rye bread recipe

Written BySheba G Updated On
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The Best german rye bread recipe

I’ve been making German rye bread for my family for years, and it’s always a hit. There’s something about the combination of the dense, chewy texture and the slightly sweet flavor that just works. My kids love it when I serve it with a big bowl of soup or as a sandwich for lunch.

And as for me, I love how it fills the house with this amazing aroma that’s just so comforting. Plus, it’s actually pretty good for you – all that fiber and whatnot from the rye flour. The best part is that it’s really not that hard to make, even for a beginner like me.

I’ve tried a few different recipes over the years, but this one is by far my favorite. It’s from a little bakery in Germany where they specialize in traditional breads. The recipe itself is actually pretty straightforward – just mix up the dough, let it rise, shape it into loaves, and bake until golden brown.

Simple enough, right? But there’s something about the process that just feels so satisfying – kneading the dough, watching it rise in the oven… it’s almost therapeutic.

And then there’s the end result: this beautiful, crusty loaf that just begs to be sliced up and served with some good old-fashioned butter or maybe some cheese on top. My family loves it when I serve it with a big bowl of soup or as a sandwich for lunch. And as for me, I love how it fills the house with this amazing aroma that’s just so comforting.

German Rye Bread (Roggenbrot)

4.6 from 703 votes

A dense, hearty German rye bread with a deep, tangy flavor and a chewy crumb. This traditional loaf uses a combination of rye flour and bread flour for structure, and it is perfect for sandwiches or serving with butter and cheese.

Prep Time30 mins
Cook Time50 mins
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Sponge (Starter)

1 cup (120g) dark rye flour
1/2 cup (120ml) warm water (about 110°F)
1/4 teaspoon active dry yeast

For the Dough

1 1/2 cups (180g) dark rye flour
1 1/2 cups (180g) bread flour
1 1/4 cups (300ml) warm water (about 110°F)
2 teaspoons salt
1 tablespoon molasses or dark honey
1 teaspoon active dry yeast
1 tablespoon caraway seeds (optional)

👨‍🍳Directions

1Make the sponge: In a medium bowl, combine 1 cup dark rye flour, 1/2 cup warm water (110°F), and 1/4 teaspoon yeast.
2Stir until a thick paste forms.
3Cover with plastic wrap and let ferment at room temperature for 12 to 16 hours, until it becomes bubbly and smells tangy.
4In a large bowl, combine the fermented sponge, remaining 1 1/2 cups dark rye flour, bread flour, 1 1/4 cups warm water, salt, molasses, and 1 teaspoon yeast.
5Mix with a wooden spoon until a shaggy dough forms.
6If using caraway seeds, fold them in now.
7Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic.
8The dough will be slightly sticky; add a little bread flour if needed.
9Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1.
5 hours, until doubled in size.
10Punch down the dough and shape it into a loaf.
11Place into a greased 9×5-inch loaf pan or shape into a round and place on a parchment-lined baking sheet.
12Cover loosely with plastic wrap and let rise for 30 to 45 minutes, until puffy.
13Preheat the oven to 425°F (220°C).
14For a crisp crust, place a shallow pan of hot water on the bottom rack.
15Bake the bread for 30 minutes, then reduce heat to 375°F (190°C) and bake for 20 more minutes, until the loaf sounds hollow when tapped and internal temperature reaches 200°F.
16Remove the bread from the pan and cool completely on a wire rack before slicing, at least 2 hours.
17The bread will have a dense, moist crumb and a dark, chewy crust.

🔧Equipment

Mixing bowls
Plastic wrap or damp towel
Loaf pan (9×5 inches) or baking stone
Oven
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 390mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 2g🥩Protein: 5g

📝Notes

For a more sour flavor, extend the sponge fermentation up to 24 hours. This bread keeps well for several days wrapped in a cloth. Toast slices for a firmer texture.

Watch Video Of How German Rye Bread (Roggenbrot) Works

This German rye bread recipe is perfect for any occasion – whether you’re hosting a party or just need a delicious loaf for dinner.

And don’t worry if you mess up – just try again and keep practicing until you get the hang of it!

One thing to note is that this bread will dry out quickly if left out too long – so be sure to store any leftovers in an airtight container on the counter or freeze them for later use.

❓ Frequently Asked Questions About German Rye Bread (Roggenbrot)

Q1: What type of flour do I need to use for this recipe?

You’ll need to use high-quality rye flour – not whole wheat or all-purpose flour will give you a different flavor and texture. If you can’t find rye flour at your local grocery store, try looking at specialty stores or online.

Q2: Can I make this bread in a stand mixer?

Yes, you can definitely make this bread in a stand mixer! Just be sure to use the dough hook attachment and don’t overmix the dough.

Q3: How long does it take to rise?

This bread will take about an hour to rise in a warm place – if your kitchen is cold, you may need to let it rise for longer.

Q4: Can I freeze this bread?

Yes, you can freeze this bread! Just be sure to wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container.

Q5: Why does my bread not have holes in it?

If your bread doesn’t have holes in it, it may be because your yeast isn’t active enough – try using more yeast or letting the dough rise for longer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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