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    Home » Bread & Rolls

    German Sourdough Bread Recipe (With Rye)

    Published: Nov 3, 2022 by dirndlkitchen · This post may contain affiliate links · Leave a Comment

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    This is my go-to sourdough bread recipe using a combination of wheat and rye flour. It’s a German bread recipe just like from a German bakery, except better. Perfectly crusty on the outside and airy on the inside, making this loaf is beginner-friendly with easy-to-follow steps. Adding sautéed onions is taking it to the next level!

    fresh baked sourdough bread next to bread slicer and a meat and cheese board

    This post is sponsored by Frieling USA.

    Why this is the best homemade sourdough bread recipe

    This German sourdough bread recipe is just too easy and good to not put on the top of your bread-baking list! As a German, you know I like my bread. There are about 3200 registered varieties of bread that exist in Germany! There is nothing like visiting a German bakery to pick up freshly baked rolls (Brötchen) and bread (Brot). And since there aren't many amazing artisan-style bakeries left in Germany (much has been commercialized), this bread recipe is EVEN BETTER than bread you can buy at most German bakeries.

    This rye and wheat sourdough bread recipe (Roggenmischbrot in German) convinces with incredible depth of flavor achieved by combining a preferment dough that you make the day before with a sponge dough and then the final ingredients. When I tell you it's simple and worth it, believe me!

    For a fun twist, add sauteed onions when kneading the final dough! It's heavenly! The smells from your oven are pure happiness inducers and that crackly crust and airy interior make my heart sing! And I am sure it will be yours, too!

    fresh baked bread loaf cut open

    How to make it

    Making sourdough bread is so simple! It all starts with the starter (no pun intended). If you don't already have a starter going, you can buy a dried starter online. Now you're ready to bake! To achieve the full depth of flavor for this rustic loaf of sourdough bread, there are a couple of simple steps you need to follow.

    You will make a preferment the night before baking, then another simple water and flour sponge shortly before combining all other dough ingredients to make your final dough. At this point, you can optionally add onions sauteed in butter, which would be called a Zwiebelbrot in German! I promise you won't regret this option.

    all doughs and other ingredients together in a bowl before final mixing.

    I doubled the recipe, then added onions to one of my loaves (because who loves onion bread with butter and jam?!). You'll then let the dough rise before shaping it into either a boule (round) or a batard (long) shape. It then rests (this is called proofing) in its beautiful Brotform (a German proofing basket), giving it those characteristic lines that I love so much.

    The final step is baking. I simply bake it on a baking sheet prepped with parchment paper in a preheated oven with LOTS of steam. You will create steam by adding a casserole dish filled with hot water to the bottom of the oven. And there you have it! A perfect loaf of sourdough bread just like from a German bakery (except I think better).

    final dough ready to be shaped

    Ingredients

    Making sourdough bread is not rocket science. Here are the ingredients you need to make my rye and wheat version.

    Sourdough Starter. You will use either a wheat or a rye starter for this recipe (40 grams per loaf). If you don't already have an established sourdough starter, you can buy a dried starter online to mix with water (make sure to use filtered water). However, if you do want to make your starter, it's not hard! It just takes some time.

    Dark Rye Flour. I like buying my rye flour in bulk because I bake a lot and this makes it more cost-effective for me. I then keep it in our second fridge downstairs to make it last longer.

    All Purpose White Wheat Flour. I go through a lot of flour with all of my baking. I also buy this flour in bulk and always prefer organic.

    ingredients for homemade sourdough bread recipe

    Yeast. Active-dry yeast is what I use for all of my yeast-based baking. You won't need much of it for this recipe, only 3 grams per loaf. Make sure you keep your yeast in the fridge, so it lasts longer.

    Water. I use filtered water for all of my bread recipes. Sourdough can be sensitive since its a live culture.

    Salt. I use pink himalayan sea salt for all of my baking and cooking. I like it for its higher mineral content.

    You can also optionally add an onion sauteed in butter when mixing your final dough. Believe me, it's amazing! I use a large, yellow onion.

    optional sautéed onions mixed into the final dough

    Tools

    Bread proofing basket 'Brotform'. I went through many of these Brotform proofing baskets, and I love these beautiful and sturdy baskets by the Frieling brand. You can either use a round (boule) bread (I have the 10-inch one with liner) or a long (batard) basket (one size).

    Set of mixing bowls. These German Küchenprofi mixing bowls are great (available at Frieling). They include measurements on the inside and are made from heavy-duty steel. They also have a rubber bottom, so nothing slides around when mixing.

    Dough Tools. This set of dough tools is super nice to have for removing sticky dough easily from bowls, cleaning your counter, and cutting dough. I use mine all the time and they're made by the German brand Küchenprofi (available at Frieling).

    tools needed for making bread

    Bread Slicer. Every household in Germany has one. I love that this slicer by the German brand Zassenhaus (available at Frieling) does not rely on electricity, has rubber feet to attach, so it won't wiggle, and you can adjust the thickness of the slices. It's also beautiful, has heirloom qualities, and would make a great gift for those lovely bakers in your life.

    Kitchen Scale. Please weigh your bread ingredients. It makes everything easier and your results better! This kitchen scale weighs precisely 1/10 of a gram, which comes in super handy when weighing small amounts of ingredients (such as 3 grams of yeast for this bread recipe).

    table decked with fresh baked bread and a meat and cheese board

    Video

    To make your life easier, I recorded this short 1:19 video of me making this bread. I hope this helps you to see how easy it is to make German bread at home.

    More German baking recipes

    In the mood for more German baking recipes? Then try out my sunflower seed rolls (Sonnenblumenkernbrötchen), German wheat rolls (Weizenbrötchen), or this fun pretzel beer bubble bread.

    loaf of sourdough bread on counter with slices laying next to it

    German Sourdough Bread Recipe (With Rye)

    This is my go-to sourdough bread recipe using a combination of wheat and rye flour. It’s a German bread recipe just like from a German bakery, except better. Perfectly crusty on the outside and airy on the inside, making this loaf is beginner-friendly with easy-to-follow steps. Adding sautéed onions is taking it to the next level!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 1 hr
    Resting Time 12 hrs 15 mins
    Total Time 13 hrs 45 mins
    Course Baking
    Cuisine German
    Servings 1 loaf
    Calories 2426 kcal

    Equipment

    • 1 proofing basket batard (long loaf) I went through many of these Brotform proofing baskets, and I love these baskets by the Frieling brand
    • 1 proofing basket boule (round loaf) use either a batard or a boule shape
    • 1 set of mixing bowls These mixing bowls are great. They include measurements on the inside, are heavy-duty, and have a rubber bottom, so nothing slides around when mixing.
    • 1 dough tools This set of dough tools is super nice to have for removing sticky dough easily from bowls, cleaning your counter and cutting dough. I use mine all the time!
    • 1 bread slicer Every household in Germany has one. I love that this slicer does not rely on electricity, has rubber feet to attach, so it won't wiggle, and you can adjust the thickness of the slices. This would also make a great gift for those lovely bakers in your life.
    • 1 Kitchen Scale Please weigh your ingredients. It makes everything easier and your results better!

    Ingredients
     
     

    Preferment (made 10 to 12 hours before mixing final dough)

    • 4 grams salt
    • 195 grams water Luke warm, I use filtered water.
    • 90 grams dark rye flour I also buy rye flour in bulk because I bake so much.
    • 100 grams all purpose white wheat flour
    • 40 grams sourdough starter either rye or wheat

    Sponge (made 30 minutes before mixing final dough)

    • 165 grams water Luke warm, I use filtered water.
    • 260 grams all purpose white wheat flour

    Main Dough (combine with 2 pre-doughs)

    • 100 grams water Luke warm, I use filtered water.
    • 9 grams salt
    • 175 grams dark rye flour I also buy rye flour in bulk because I bake so much.
    • 3 grams active dry yeast I keep mine in the fridge, so it lasts longer.

    Zwiebelbrot (onion bread)

    • 1 yellow onion large
    • 14 grams butter

    Instructions
     

    Make Preferment

    • In a medium-sized bowl, combine all preferment ingredients using a rubber spatula or a spoon. Cover air-tight and let rest at room temperature for 10 to 12 hours.
      4 grams salt, 195 grams water, 90 grams dark rye flour, 100 grams all purpose white wheat flour, 40 grams sourdough starter

    Make Sponge

    • In a small bowl, combine ingredients by hand until you have a smooth dough. Cover airtight and let rest at room temperature for 30 minutes.
      165 grams water, 260 grams all purpose white wheat flour
    • If adding onion, trim, peel and slice the onion and cook on medium-low heat with the butter for about 10 to 15 minutes or until browned.
      1 yellow onion, 14 grams butter

    Make Main Dough

    • Combine all ingredients and add to the 2 pre-doughs (optionally add cooked onion now).
      100 grams water, 9 grams salt, 175 grams dark rye flour, 3 grams active dry yeast
    • Knead by hand or using the dough hook of a mixer until you have a homogenous, barely sticky dough and all ingredients are worked in (about 5 minutes).
    • Cover airtight and let rest at room temperature for 1 hour. The dough should have increased by about half of its size.
    • Shape the dough into either a round or a long shape, depending on the shape of your basket (I personally prefer the longer shape usually because I like smaller, more even slices). You can watch my video to help you understand the shaping process, but generally speaking, you will fold the top of your dough over to the bottom, then press down. Repeat from all sides and work all 'flaps' into the middle.
    • Prep a proofing basket (Brotform) with white flour (I don't use the liner), then add the shaped loaf seam side down. Cover with a linen towel or the liner of the basket, and let proof (final rise period) at room temperature for 45 minutes.
    • Preheat your oven to 250° Celsius (480° Fahrenheit) and add a casserole dish filled with hot water to the bottom of your oven.
    • Prep a baking sheet with parchment paper, then flip your dough onto it. Check to make sure there is still plenty of water in your casserole dish. Transfer quickly to the hot, steamy oven and bake for a total of 60 minutes (reduce the temperature to 220° C/ 430° F 10 minutes into baking.

    Video

    Nutrition

    Calories: 2426kcalCarbohydrates: 494gProtein: 70gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 30mgSodium: 5171mgPotassium: 1570mgFiber: 44gSugar: 9gVitamin A: 352IUVitamin C: 8mgCalcium: 164mgIron: 24mg
    Tried this recipe?Let us know how it was!

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    Sophie Sadler dirndl kitchen headshot

    Hallo, I'm Sophie!

    I am so happy that you are here at my German food and recipe blog named dirndl kitchen! Let's cook and bake authentic German recipes to help us feel closer to Germany!

    I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brötchen (rolls) and Teilchen (pastries), Döner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.

    Mit viel Liebe (with much love)

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