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

Alpine rye bread is a popular bread in Germany made with dark rye flour.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

final proof 1 hour hr

Total Time 2 hours hrs 30 minutes 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