German Rye Bread

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A rich dark bread made with rye, originating in the north of Germany and one of our most famous bread for wonderful breakfast.

TOTAL TIME: 110 Minutes 



ADD water and dry yeast into the roggenbrot mix and mix until it forms into a soft dough.

KNEAD well for 8-10 mins or until a well-developed dough is formed.

COVER loosely with a damp cloth and allow the dough to rest for 30 minutes.

MOULD the dough into a round shape and place it into a greased tin.

DUST Sprinkle the top with wheat or rye flour and leave in a warm place for approximately 40 mins or until doubled in size. 

REMOVE the cover and bake in the preheated oven at 210ºC for 35-40 mins.



Josef Marc

Josef Marc
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