Easy Alpine Rye Bread Recipe

Easy Alpine Rye Bread Recipe

This popular easy Alpine rye bread recipe is made with a natural rye sourdough giving this classic rye it’s unique texture and aroma. Make this popular Bavarian Alpine rye bread recipe and taste classic breads of Germany.

INGREDIENTS  

Sourdough

  • 280 g wholemeal rye flour
  • 280 g water 45 ° C
  • 30 g rye starter
  • 3 g salt

Old Rye Bread

  • 100 g old rye bread finely ground
  • 200 g water

Main dough

  • Sourdough & Old bread
  • 420 g alpine rye flour alternative: rye dark flour 1370
  • 200 g wheat flour
  • 360 g water 25-30 ° C
  • 25 g honey
  • 17 g salt
  • 9 g yeast

INSTRUCTIONS 

  • Sourdough – Stir thoroughly let ripen at a warm temperature (around 30 °) dropping to room temperature for 12 hours. If you don’t have a sourdough rye starter, check out our rye starter recipe.
  • Add the old rye bread and water in a bowl and allow to soak for 40 minutes.
  • Mix all ingredients in the mixer for 9 minutes at low speed. If 1370 rye flour is used, I would reduce the bulk water amount to 340 g. Let the dough rest for 45 minutes.
  • Shape round on the floured work surface in such a way that many creases appear on the underside of the dough clasp.
  • Allow to mature with the end down in the floured fermentation basket for 60 minutes at room temperature.
  • Preheat the oven well to 240 ° C with top / bottom heat, baking stone recommended. Rush onto the inserter, let the folds open briefly (about 1 minute) and shoot immediately into the oven. Bake for 2 minutes without steaming until the skin of the dough has stabilized and further cracks have appeared.
  • Give a blast of steam. Bake the bread for 10 minutes at 240 ° C and then reduce to 215 ° C.
  • In this way, the baking time for this stately bread is reduced to 50 minutes, which ensures an aromatic, crispy crust and a really juicy crumb.
  • Let the bread cool completely before cutting.
alpine rye bread

Alpine Rye

Alpine rye bread is a popular bread in Germany made with dark rye flour.
Prep Time 30 mins
Cook Time 1 hr
final proof 1 hr
Total Time 2 hrs 30 mins
Course Bread
Cuisine Germen
Servings 4 people

Ingredients
  

  • Sourdough
  • 280 g wholemeal rye flour
  • 280 g water 45 ° C
  • 30 g rye slices
  • 3 g salt
  • Old Rye Bread
  • 100 g old rye bread finely ground
  • 200 g water
  • Main dough
  • 593 g sourdough
  • 300 g soaked old bread
  • 420 g alpine rye flour alternative: rye dark flour 1370
  • 200 g wheat flour
  • 360 g water 25-30 ° C
  • 25 g honey
  • 17 g salt
  • 9 g yeast

Instructions
 

  • Sourdough – Stir thoroughly let ripen at a warm temperature (around 30 °) dropping to room temperature for 12 hours.
  • Add the old rye bread and water in a bowl and allow to soak for 40 minutes.
  • Mix all ingredients in the mixer for 9 minutes at low speed. If 1370 rye flour is used, I would reduce the bulk water amount to 340 g. Let the dough rest for 45 minutes.
  • Shape round on the floured work surface in such a way that many creases appear on the underside of the dough clasp.
  • Allow to mature with the end down in the floured fermentation basket for 60 minutes at room temperature.
  • Preheat the oven well to 240 ° C with top / bottom heat, baking stone recommended. Rush onto the inserter, let the folds open briefly (about 1 minute) and shoot immediately into the oven. Bake for 2 minutes without steaming until the skin of the dough has stabilized and further cracks have appeared.
  • Give a blast of steam. Bake the bread for 10 minutes at 240 ° C and then reduce to 215 ° C.
  • In this way, the baking time for this stately bread is reduced to 50 minutes, which ensures an aromatic, crispy crust and a really juicy crumb.
  • Let the bread cool completely before cutting.
Keyword alpine rye, alpine rye bread, alpine rye recipe, dark rye bread


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