Roggenbrot flavorful,

🧾 Ingredients

For the sourdough (recommended):

• 150 g rye flour
• 150 ml water
• 1–2 tbsp active sourdough starter

(If you don’t have sourdough, I’ll give you a yeast version below 👇)

For the main dough:

• 350 g rye flour
• 150 g wheat flour (for better structure)
• 300 ml lukewarm water
• 10 g salt
• 1 tsp honey or sugar
• All the sourdough mixture

👩‍🍳 Instructions

1. Prepare sourdough (8–12 hours before)

• Mix rye flour, water, and starter.
• Cover and let ferment at room temperature overnight.

2. Make the dough

1. Combine sourdough with remaining flours, water, salt, and honey.
2. Mix well (rye dough is sticky — normal!).
3. No heavy kneading needed (unlike wheat bread).

3. First rise

• Cover and let rise for 1–2 hours.

4. Shape

• Transfer to a floured surface or directly into a loaf pan.
• Shape into a loaf (wet hands help).

5. Second rise

• Let it rest for 45–60 minutes.

6. Bake

• Preheat oven to 220°C.
• Bake:
  • 15 minutes at 220°C
  • Then 30–40 minutes at 180°C

💡 Optional: Place a small bowl of water in the oven for steam (better crust).

🍽️ Tips

• Let the bread cool completely before slicing (important for rye bread!).
• Flavor improves the next day 👍
• Great with butter, cheese, or smoked fish.

⚡ Quick Yeast Version (no sourdough)

Replace sourdough with:

• 1 packet dry yeast (≈7 g)
• Reduce water slightly (~250 ml)

Steps:

• Mix everything → rise 1–1.5 h → shape → rise → bake.