Roggenbrot

Experience the hearty warmth of Roggenbrot, a traditional German rye bread infused with aromatic caraway seeds. Perfect for cozy weeknight dinners or as a rustic accompaniment to your favorite soups and cheeses.

• 500 g rye flour
• 350 ml water
• 10 g salt
• 7 g dried yeast
• 1 tbsp honey
• 50 g caraway seeds
• 1 tbsp vinegar

Method

1. 1

   In a large mixing bowl, combine the rye flour and salt.

2. 2

   In a separate bowl, mix the warm water, yeast, and honey. Let it sit for about 10 minutes until frothy.

3. 3

   Add the yeast mixture to the flour, along with vinegar and caraway seeds if using. Mix until a dough forms.

4. 4

   Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

5. 5

   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

6. 6

   Preheat your oven to 220°C (428°F). Shape the dough into a loaf and place it in a loaf pan or on a baking sheet.

7. 7

   Let the dough rise again for about 30 minutes while the oven heats.

8. 8

   Bake the bread for 45-60 minutes or until it sounds hollow when tapped on the bottom. Allow to cool before slicing.