German Sourdough Rye Bread (Roggenmischbrot) Recipe

Name: German Sourdough Rye Bread (Roggenmischbrot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g Rye flour; 175 g water (175 ml); 18 g rye sourdough starter; 175 g white bread flour; 175 g water (175 ml); 2 pinches dry yeast or 0.2 g fresh yeast; 175 g rye flour; 60 g spelt flour; 12 g barley malt or molasses (optional); 12 g salt; 50 g dry figs (2 large, chopped up); 40 g choppped walnuts

Servings: persons

175 g Rye flour
175 g water (175 ml)
18 g rye sourdough starter
175 g white bread flour
175 g water (175 ml)
2 pinches dry yeast or 0.2 g fresh yeast
175 g rye flour
60 g spelt flour
12 g barley malt or molasses (optional)
12 g salt
50 g dry figs (2 large, chopped up)
40 g choppped walnuts

1
Mix the ingredients for the rye sourdough in a bowl.
2
Cover tightly with wrap and let sit at room temperature for about 20 hours.
3
Mix the ingredients for the wheat flour Biga in a separate bowl.
4
Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
5
After 20 hours, mix together the 2 pre-doughs.
6
Then mix in the rest of the ingredients for the main dough.
7
Remove from bowl and knead on a floured surface.
8
Knead for 15-17 minutes until smooth.
9
If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
10
Form into a ball, return to a large bowl and let rise for 90 minutes.
11
Shape into a round boule or oblong loaf.
12
Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
13
While the bread is rising in step 9, preheat oven to 250C/500F.
14
Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
15
After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
16
Put in center rack and pour in some boiling water into the pan so it steams up.
17
Bake at 250C/500F for 10 minutes, then remove the steam tray, lower temperature to 190C/375F and continue baking another 45 minutes.
18
(total time is 55 min.)
19
Remove and let complete cool on a rack.

596

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 175 g Rye flour, 175 g water (175 ml), 18 g rye sourdough starter, 175 g white bread flour, and more.

Yes, German Sourdough Rye Bread (Roggenmischbrot) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

German Sourdough Rye Bread (Roggenmischbrot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions