Dark Rye Bread (German) using 100% Rye Flour - Ivo's recipe and tips
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- čas přidán 8. 06. 2024
- Today I share my recipe and tips for making an amazing, German, Dark Rye Bread, using 100% rye flour! A delicious and nutritious bread that is not your typical "gummy" "Sticky" bread - in fact, the crumb is dry and amazing!! Just follow the recipe noted below and the related notes below it. Enjoy :)
00:00 intro
01:12 starting the dark rye dough
09:47 30 mintues later kneading again
12:33 11.5 hours later, into banneton
16:02 1.5 hours later, preheating oven
17:04 oven preheated, rye dough into dutch oven and oven
19:25 30 minutes later, lid off now
20:04 20 minutes later out of the oven, let cool
21:37 2 hours of cooling later
24:38 dark rye taste test
26:20 outro
Vital Wheat Gluten Flour:
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banneton bread-proofing basket: amzn.to/3RnVBI2
Vital Wheat Gluten: amzn.to/3RrfaOL
Diastatic Malt Powder: amzn.to/4186n8P
Bread lame: amzn.to/3GLKbbf
Yeast: amzn.to/46GKLkW
Bread Knife: amzn.to/3GwTUSg
Ivo’s Dark German Rye Bread using 100% Rye Flour
Ingredients:
• 400 grams (14.2 oz) Dark Rye Flour (my flour was 9.3% protein)
• 2 TSP (8 grams) (.28 oz) Diastatic malt Powder (optional but preferred)
• 1 1 /2 TSP salt (10 grams) (.35 oz)
• 34 grams (1.2 oz) Vital Wheat Gluten (this brings the flour to 15% Protein)
• 1/8 TSP (.50 grams) (.017 oz) instant or active dry yeast
• 200 grams (7.05 oz) of active sour dough starter
• 225 or 250 Grams (7.9 oz or 8.8 oz) Dark (German) beer at room temp
Process:
• Mix all dry ingredients together, then add the sour dough start and the beer. Mix to form a dough and then knead for 3 - 5 minutes.
• Cover dough and let rest 30 minutes, then knead again for 3 - 5 mins
• Place dough in a container with a lid, and let rest, covered, for 11 - 12 hours, until about doubled in size
• Remove dough from container and shape the dough by doing a gentle “4-fold” (i.e. lift up one side and fold it on top of the dough- work your way around the dough doing this lift and fold, 3 more times.
• Then shape the dough into a round, then place it into a banneton that has been lined with flour (the flour will prevent sticking and whole wheat flour works best). Cover and let rest for 2 hours
• (After 1 1 /2 hours have passed, put an empty Dutch oven with a lid, into your oven and start to preheat oven to 400 degrees F (205 C) )
• Remove Dutch Oven (using Oven Mitts) from oven and carefully place the dough inside. With a bread lame (or blade) score the top of the dough, ¼ to ½ inch deep (6 mm to 12 mm) making 3 - 4 cuts in any shape you want
• Place lid on Dutch oven and return to main oven. Bake at 400 degrees F (205 C) for 30 minutes with the lid on
• After 30 minutes, remove lid and continue to bake for 20 more minutes at a minimum, up to 30 minutes
• Remove bread and let cool on a cooling rack (or on a wooden board) for a minimum of 4 hours, but a longer cool down period is preferred, in fact, let it cool over night or 8 - 12 hours is even better!!
• Enjoy
NOTES: The crumb of your bread should be dry and not sticky nor “gummy”. This is one of the advantages of this recipe 😊
If for some reason your dough is sticky or “gummy” then try using the lower amount of beer (i.e. 225 grams or even can go as low as 200 grams) and also make sure your cook time is long enough.
If you are using sour dough discard, then be sure to use more yeast, such as at least ¼ tsp instead of the 1/8 tsp.
My Kitchen Gear
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"My Bread Book" by Jim Lahey
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Thank you! - Jak na to + styl
I like to toast my rye bread; as that gumminess you talked about will dry out even more in the toaster. Also I like caraway seeds in my rye bread. It is the way my grandmother made it. She used a dark German beer in her rye bread. She also made a delicious pumpernickel as well. Sandwiches just taste better on a rye or pumpernickel. And a hamburger patty melt on rye is my favorite burger.
Thanks for sharing your tips with us.....grandma always knows best🙂🙂
I'm going to do this. Christmas is bringing me a Dutch oven! I've done a lot of bread, but always dreamed of all rye flour rye. Thank you.
I'm doing this bread right now. It was really easy to work with the dough. Can't wait to bake it tomorrow. I promise to wait until the following day to cut it. Thank you so much for all your wonderful recipes. Greetings from Arizona.
Great to hear from you in Arizona and so glad you are making this dark rye bread 😊😊
I just finished baking it. I followed your recipe step by step but it seems mine is smaller. Also, I baked it without the lid for 30 minutes but did not get the black color on the borders. Temperature of bread after finishing baking was 204°F. I will wait until tomorrow to cut it.
Wishing you and your family a very Merry Christmas. Ivo, you take something basic, like bread, and turn it into a masterpiece. I would love to try it someday.
Merry Christmas 👍👍
Gorgeous loaf. As a fan of rye bread I think yours looks fantastic.
Merry Christmas to you and your wife and family. I want to try that bread! I have the rye flour, but I don't have the sour dough starter yet or the dark German beer etc. Even more important my oven is kaput, but I have a new one on order and the wonderful things I will bake in it are lining up. I really enjoy your videos.
Glad you're enjoying my videos and it's always exciting to get a new oven!! Enjoy🙂🙂
Very nice.
Wow and thank you for adding budda. Merry Christmas to you and your family. Best present ever. Budda
LOL .... Merry Christmas Judy👍👍
Thanks for the informative video, sir! Sorry if I missed it but what is your countertop oven? I could use one of those. Thank you!
Excellent and good product
next time i will try your recipe. I was looking for this process to understand rye dough and it makes sense to me. My rye bread when cur it is sticky inside and after a day or two it is dry and easier to cut without leaving dough patch on the knife
I can’t wait to try this! It looks like Lithuanian rye bread too, there’s a really delicious garlic bread recipe with rye bread called “kepta duona”
Glad to hear you are going to make this rye bread.... enjoy,,👍👍
Thanks for this! I just found your channel. I see you are a fellow winemaker and bread baker! I have been looking for a German rye bread recipe, it’s the next bread I want to perfect! Your recipe looks great! I’m expecting the delivery of a Mockmill today and want to mill my own grains, I do have a sifting machine, I wonder if that flour you used is whole grain or sifted? I already have the vital wheat gluten ready for whole wheat flour from my mill, I understand that it makes the difference between a brick and a nice airy loaf! I bet liverwurst and a slice of pickle would be awesome on your rye bread!
Klaus
I'm so happy to hear you are going to make this bread Klaus....
What is active sour dough starter ? Thanks a lot. Well explained . Greetings from Canada.
It's a sour dough starter that has just doubled in size - great to hear from you in Canada 👍👍😊😊
Thanks for this excellent video! Do you think this could be made in a bread machine?
Yes it could however, you won't get that nice artisan crusty bread
Thank you for sharing your recipe. Can you inform please, what is the hydration of the sourdough starter? And one more question. Can diastatic malt powder be replaced with rye malt that I bought at a home brewing supply store? Thank you .
The sourdough starter is 100% hydration and you can certyuse the rye malt, but it may not have the same impact as diastatic malt, but it will still be amazing 👍
Do you have a recommended substitution for the starter? In terms of water / liquid or flour and dry yeast? Thank you for the video!
Instead of using the 200 grams of active sour dough starter, you can substitute by using 100 grams of water, plus 100 grams of all purpose flour plus 1/4 TSP instant dry yeast 👍
@@CookingwiththeCoias thank you so much! Will try your sour dough starter recipe one day too.
May I ask the Brand Name of your electric oven?
Looks excellent for bread baking
Thank you for your response.
Merry Christmas
Anova and Merry Christmas to you as well 👍👍
Please and for me ,i woul like to foun one electric oven for a bread.I was trying to find this recipe long time and I found it.Thank you .I live in the willagge and I have to coock natural food for my daughter.Thank you
I recently purchased some "dry malt extract" which I'd like to know whether or not is the same as malt powder? Thank you.
....not quite the same....it's more of a sweetener....look for diastatic malt powder👍👍
Could sprouted rye be used in place of dark rye? How eould you adjust the hydration?
Yes👍
i bet toasted would be perfect for a Ruben sanwich
Yes!!
Any way this can be made in a bread machine?
Yes it can, but it will not turn out like this
@@CookingwiththeCoias TY for answering.
How's the wine coming
I did my first racking in November and it's already tasting good👍👍
Not easy to get rye in OTHER countries
Could you not just add some bean or lentil flour
Although I have not tried that, it should work 👍
German bread always only sauerdough no yeast. No beer no nothing we make it original. The only thing you can put on there is a spoon full of molasses. Dunkel Beer means it is stronger hat nothing to do with bread. Sorry I am German
disappointed. Announced as 100% rye but you add different stuff in it..
...sorry you feel this way....the flour used was 100% rye flour(most recipes use a mix of rye and white flour)..if you prefer, you can certainly omit the diastatic malt powder, as that is just extra food for the yeast, and you can also eliminate the vital wheat gluten and just have a loaf with less protein. I used them as it makes for a better loaf of rye bread👍
@@CookingwiththeCoias Ok thank you for this
@@biblic5736 ... anytime as I am always happy to help 👍 Hope you give this recipe a try 🙂