100% Rye Bread with Sourdough – No wheat added! ✪ MyGerman.Recipes | how long is sourdough bread good for | How to cook tips and tricks | 2022
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100% Rye Bread with Sourdough – No wheat added! ✪ MyGerman.Recipes | how long is sourdough bread good for | How to cook tips and tricks
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100% Rye Bread with Sourdough – No wheat added! ✪ MyGerman.Recipes
A pure rye bread that has no wheat flour! Very rustic and delicious – a “must try”!
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how long is sourdough bread good for
A pure rye bread that has no wheat flour! Very rustic and delicious – a “must try”!
Recipe Link:
Blog:
Instagram:
Pinterest:
Facebook:
Related posts
June 27, 2022
June 27, 2022
42 Comments
Bin Back-Neuling. Dein Brot sieht sooo lecker aus! Wie lange braucht das Brot im Oven? Danke 🙏
Please tell me where you got those beautiful, round-bottom mixing bowls? I've been looking for those for many years. Thank you.
Can’t wait to try this out. Did I miss the baking time?
And how to do gluten-free bread
Where and how to make sourdough
wow what a nice technique, by using only rye flour
Thank you for your talent and sharing it with us. You are a very good teacher. I followed your recipe without changing anything. My bread was very good and I was proud to share it with my friends. They liked it. I am looking forward to watching your other videos and learning from you. Thank you!
Have been using your bread spices in Rye Bread. Using cast iron pot to hold heat and create steam, I get beautiful crusty German bread. Thank you for teaching me how to make my favorite bread from childhood.
Good morning , i think i can make rye bread soon, (maybe) today ,did i miss your video on how much time you baked your bread? Sorry maybe i am having a senior moment ! Thank You ! Guten Tag !
This isn't the right place to say this but I will. This German lady is soooo sexy!!!
Is the honey for flavor or is there another reason for it?
Thank you! I love rye bread!
This the most commonly eaten bread in Finland, dark and sour. no sweeteners just whole grain rye flour, water and salt and some add caraway .
I don't like to cook my bread to high a heat. What will happen if I cook the rye dough on a moderate oven
Thank you for this! I’m looking to have 100% rye sourdough and it is so hard to find, so I have to try to make it.
risen past participle of to rise is risen.
Please add the ingredients in this video ….It’s dificul for foreigners to see
Hallo! Looks delicious.. and very tempted to try baking homemade bread. Danke schön.
Danke für das tolle Rezept. Haben meinen Sauerteig letzte Woche angesetzt. Will morgen das Brot backen. Kann ich daraus auch Brötchen machen?
Thank you for your very clear tutorials. Getting ready to make my first loaf. Will let you know how it turns out.
You made me remember my German background, my Mom eating rye crisp in the 1960's, my grandparents very large farming and farm animal history in the 1920's in Deer Park, WA, and what I should be adding back into my diet. You have an excellent production crew!
Pamela J. Hanson
(Former Producer, Director and Crew at our local four channel Xfinity Comcast TV station.)
How long do you bake this?
Can't wait to make this. Love your calm and clear video 🙂
I made the rye bread yesterday and it is a real delicacy. My sourdough is strong and I have not added yeast. I baked it in a Dutch oven for 25 minutes with a lid and another 25 minutes without a lid. I wanted to ask, is it possible / worthwhile to replace the honey with malt syrup or molasses syrup. Has anything been tried and will it upgrade the bread?
What type of yeast do you have? It looks like it is a paste. I have only used the kind that is like a powder..
what is the bake time?
I have a question. Is it possible to wait till the bread completely cools. That has to be illegal , immoral , or some other word that says don't eat it when it's still hot. Let it cool is crazy talk.
Other than that advice I'm going to try it
it was an absolute pleasure to watch your video, such a great recipe and you're just wonderful, I made my first sourdough and currently waiting for it to cool down, and hopefully, tomorrow ill have my first homemade sourdough, so happy to have done it and thank you for this video!!
There's no doubt in my mind that only the German's know how to make rye bread..will make it this week..but first have to check out the Starter Dough…thank you for making this video short and sweet and for converting F to C…I just had to subscribe to your channel😊
fantastic Danke
Hello! Really appreciate your video! I do have a question though, the pre dough that you have prepared on the first steps you said to leave it room temp at around 12hrs. Is it ok to leave that inside the chiller? Our room temp in my place is around 30c I dont think it can survive with that temp. Thanks a lot!
Thank you. Can I use regular yeast instead?
Calibrated spoon to 60 grams
Do I not need to bake in the pot with the lid on?
Oh! Finally! I’ve founded a chance to taste a good bread again. Thank you! Thank you very-very much!😍👍
Great, very good i will try it
4:03 – Yeast does not work with Rye, as far as I'm concerned. It has to be sourdough.
Made this recipe twice and the bread tasted so good! Could I add seeds and oats to it? Also can I bake this recipe in a bread pan?
You lost me when you added commercial yeast. I'm not interested in yeasted bread when the title says, "Sourdough". Sorry!
Hello Barbara. Thank you for sharing your wonderful recipes and technique with us. I’ve tried your rye and sourdough breads and they work just fine, even here in Sunny Singapore.
For those among us who are concerned about mixing mass and volume units, the numbers for water can be used interchangeably since water has a density of 1g per ml.
I am confused on why to add salt to the Levain, and then again to the dough. also I do not understand the need for 120 degree water and then the boiling water.
Nice easy recepy! I usually bake my bread at 180 Celsius, but decided to give a try at 230. It was burned, but leaason learned. The next two times I simply reduced the temperature and all was fine 🙂 Many, many thanks for grams, precision is important!