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Homemade authentic German Roggenbrot, a dense and flavorful rye bread for pairing.

German Rye Bread

A hearty and tangy German rye bread that is simple to bake at home, featuring a deep grain flavor and a moist crumb that stays fresh for days.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1 loaf
Course: Bread, Breakfast, Snack
Cuisine: German
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 300 g Rye flour Dark rye for stronger flavor, medium or light rye can also be used.
  • 200 g Bread flour or all purpose flour Helps the loaf hold structure.
  • 400-430 g Water Start with lower amount, add if needed.
  • 10 g Salt Essential for flavor.
  • 100 g Sourdough starter Active for best results.
  • 2 g Yeast Optional for a bit of extra rise.
Optional ingredients
  • Caraway seeds Classic addition.
  • Sunflower seeds Another great option.

Method
 

Preparation
  1. Mix the sourdough starter, rye flour, bread flour, water, salt, and optional yeast in a large bowl.
  2. Let the dough rest to allow the flour to fully hydrate, about 15-30 minutes.
  3. Shape the dough gently; avoid over-kneading.
  4. Proof the dough until it has visibly risen and feels airy, anywhere from 45 minutes to 2 hours.
  5. Preheat your oven hot.
  6. Transfer the dough to a loaf pan and bake, first at high heat, then lower the temperature to finish baking, aiming for a deeper bake.
  7. Once baked, let the loaf cool fully for at least 6 hours, or overnight before slicing.

Notes

Patience is key for the best results. If you want a soft interior, avoid slicing too early. Wrapping the loaf in a towel helps maintain moisture.