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Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, roggenmischbrot / rye bread with wild grape or raisin yeast [bakery recipe]. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

See great recipes for Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe] too! This is my favorite rye bread recipe of all time. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes Covers both sourdough and instant yeast versions.

Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe] is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe] is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roggenmischbrot / rye bread with wild grape or raisin yeast [bakery recipe] using 12 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]:

1. Make ready Sourdough:
2. Prepare 80 g wild grape or raisin yeast starter
3. Make ready 380 g warm water
4. Make ready 350 g rye flour
5. Get 10 g salt
6. Get **********
7. Take 500 g bread flour
8. Prepare 150 g rye flour
9. Get 13 g salt
10. Make ready 280 g warm water
11. Take Optional mix-ins:
12. Make ready dried fruits, nuts, seeds, etc.

Great recipe for German Sourdough Rye Bread (Roggenmischbrot). Maybe on of the most common breads in Germany - this one is heavy, hearty and This is my favorite rye bread recipe of all time. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes. This is the best Cinnamon Raisin Bread I've ever had!

Instructions to make Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]:

1. Mix 350 g rye flour and 10 g salt in a bowl. In a separate bowl, pour 380 g warm water over 80 g grape sourdough starter and break apart the starter a little bit in the water (do not dissolve it completely though!)
2. Cover and let rise for 4 hours at 30°C. Put in the fridge until the next day.
3. It should be doubled after 4 hours! If not baking right away, place this into the fridge until later.
4. Mix the 500 g bread flour, 150 g rye flour and salt.
5. Mix the fermented wild grape mixture from before with 280 g warm water.
6. Pour the water/wild grape mixture into the flours. Mix gently my gradually folding the flour over the liquid, then mix with fingers until the liquid is absorbed and the dough in chunky crumbles.
7. Next squeeze the dough together with your fingers until no longer floury and the dough comes together into a rough ball.
8. Remove from bowl and knead until the dough forms a smooth ball.
9. Split in two if making two types bread with different mix ins.
10. For mix ins, place the dough in a large bowl, pour in the mix ins and knead them into each loaf.
11. Place each ball of Dough into a bowl, cover and let rise for 90 minutes
12. After 90 minutes, gently roll out the dough from the bowl. Prepare a moist towel and roll the top and sides of the bread dough on the towel to wet the surface a little. Roll it in the topping of your choice such as barley flakes or rye flakes.
13. Place top down into banneton baskets (if not using toppings, sprinkle the baskets with plenty of flour first).
14. Let rise for another 60 minutes.
15. Gently remove from baskets and place on the baking sheet. Poke a hole in the center with a chop stick, and then poke more holes in a spiral pattern from center out. (about 3 cm between each hole).
16. Bake at 250°C for about 40 minutes (check after 30 mintues).
17. Remove and let cool completely before slicing.

It really has a great consistency and smells WONDERFUL while baking. Notes from my kitchen, in which I bake bread and raise a few other matters. sweet breads & pastries. made with bread. sourdough. baker's yeast. breakfast. main dishes. Fig and Fennel Bread with Rye Sourdough. Tip the flours, yeast and salt into a bowl. My first experience with wild yeast took place a few years back, while I was conducting a primitive living expedition The recipe for my wild bread starter—on the other hand—has remained exactly the same: two cups of Grapes or berries at the supermarket are all washed until their spores are gone.

So that is going to wrap it up with this exceptional food roggenmischbrot / rye bread with wild grape or raisin yeast [bakery recipe] recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!