Rye & Wheat Sourdough Country Bread (Roggenmischbrot mit Sauerteig und Hefe)

Rachel
May 7, 2019
2 min read

Updated: Feb 2, 2021

A crispy flavorful crust encasing a soft delicious interior. A slightly sour tang from the sourdough starter and full-body flavor from the rye flour. This bread is about as good as it gets 😊. To make your own rye sourdough starter, click here.

This is a 60% hydration dough; 40% rye flour, 60% wheat flour.

This is a quick rise bread, so it likely will not taste very sour.

The recipe is here, and pictures of the process are below.

Ingredients:

300 grams rye sourdough starter (not fed in 24 hours)
300 grams of wheat flour (Type 550/Bread flour)
50 grams of fine grained rye flour (Type 1150)
150 g or mL of water
21 g fresh yeast or 9 g active dry yeast
1 teaspoon of salt
1 teaspoon of sugar or honey

Directions:

You can make this recipe without fresh/dry yeast. However, you will have to let it rise longer for the sourdough to activate.
Mix the yeast, water, sourdough starter, and sugar together in a large bowl.
Add the flours and salt into the mixture and begin to mix with our hands or a wooden spoon. Dump onto a lightly floured work surface and keep mixing/kneading until a semi smooth & somewhat sticky dough forms (about 10 minutes). It will be a sticky dough, but only add as little flour as you can while kneading and wash your hands occasionally to remove built up dough.
Form the dough into a ball, place in the bowl, cover the bowl with plastic wrap and a towel and let it rise in a warm place for 1-2 hours or until the volume has doubled.
Prepare a baking dish with raised edges and a lid (like a oven-safe pot/dutch oven) with parchment paper.
Flour a work surface and dump the dough out. Use as little flour as necessary to lightly knead the dough for 1-2 minutes.
Then shape into a tight ball and place seam side down into the baking dish. Cover again and let rise 30-60 minutes. Meanwhile, preheat the oven to 250°C/480°F.
Slice 1 cm slices into the bread. Cover with the lid and bake for 30 minutes. Then remove the lid and bake an additional 5-10 minutes.
Remove from the oven and let cool 1-2 hours before slicing.

Before mixing the sourdough starter, water, honey/sugar, and yeast together.

After mixing the sourdough starter, water, honey/sugar, and yeast together.

Before mixing in the flours and salt.

After mixing in the flours and salt you will get a shaggy dough. Dump this unto a surface and start kneading.

After kneading, it's still quite sticky but this is okay.

Before covering and rising for 2 hours.

After covering and rising for 2 hours. Next it's time to shape.

After shaping the dough into a tight ball and placing in a parchment paper lined dutch oven. Preheat the oven while the dough goes through a second rise (covered).