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German Sourdough Rye Bread (Roggenmischbrot)
German Sourdough Rye Bread (Roggenmischbrot)

Before you jump to German Sourdough Rye Bread (Roggenmischbrot) recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Many of us have been conditioned to think that comfort foods are bad and are to be avoided. At times, if the comfort food is a high sugar food or some other junk food, this is true. Otherwise, comfort foods may be really nourishing and good for you. There are a number of foods that, when you consume them, can improve your mood. When you feel a little down and need an emotional pick-me-up, try a few of these.

Eggs, you may be amazed to find out, are wonderful at combating depression. Just make sure that you do not throw away the yolk. Every time you wish to cheer yourself up, the yolk is the most vital part of the egg. Eggs, the yolk particularly, are stuffed full of B vitamins. B vitamins can be fantastic for boosting your mood. This is because they increase the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Try consuming a few eggs to cheer up!

So you see, you don’t need to stuff your face with junk food when you wish to feel better! Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to german sourdough rye bread (roggenmischbrot) recipe. To make german sourdough rye bread (roggenmischbrot) you only need 16 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make German Sourdough Rye Bread (Roggenmischbrot):
  1. Take *** Rye Sourdough ***
  2. Get 175 g Rye flour
  3. Get 175 g water (175 ml)
  4. Use 18 g rye sourdough starter
  5. Prepare *** Wheat Flour Biga ***
  6. Get 175 g white bread flour
  7. Use 175 g water (175 ml)
  8. Prepare 2 pinches dry yeast or 0.2 g fresh yeast
  9. Prepare *** Main Dough ***
  10. Use 175 g rye flour
  11. Prepare 60 g spelt flour
  12. You need 12 g barley malt or molasses (optional)
  13. Use 12 g salt
  14. You need *** Optional Mix-in ***
  15. You need 50 g dry figs (2 large, chopped up)
  16. Provide 40 g choppped walnuts
Instructions to make German Sourdough Rye Bread (Roggenmischbrot):
  1. Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours.
  2. Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
  3. After 20 hours, mix together the 2 pre-doughs.
  4. Then mix in the rest of the ingredients for the main dough.
  5. Remove from bowl and knead on a floured surface.
  6. Knead for 15-17 minutes until smooth.
  7. If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
  8. Form into a ball, return to a large bowl and let rise for 90 minutes.
  9. Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
  10. While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
  11. After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
  12. Put in center rack and pour in some boiling water into the pan so it steams up.
  13. Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.)
  14. Remove and let complete cool on a rack.

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