German Sourdough Bread Recipe (With Rye)

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

4.86 from 14 votes

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!

Prep Time30

Cook Time1

Resting Time12 15

Total Time13 45

Course: Baking

Cuisine: German

Keyword: German Bread Recipe, german sourdough recipe, onion bread recipe, onion sourdough bread recipe, rye sourdough recipe, sourdough baking recipe, sourdough bread recipe

Servings: loaf

Calories: 2426kcal

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)

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

Main Dough (do NOT premix, just combine ingredients with 2 pre-doughs)

70 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

Metric - US Customary

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.
200 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

DO NOT combine the ingredients for the main dough, instead just add them to the 2 pre-doughs (optionally add cooked onion now).
70 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. 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