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What is German rye bread? |
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The normal German "rye bread" is called "Roggenbrot" in which the only grain used is rye.
Very often "rye bread" is falsely translated as "Roggenmischbrot" which is a type of multi-grain bread.
The flavour is very distictive and quiet different to most other breads, it tends to keep fresher for longer then whet grain breads due to the higher moisture content.
Using a a sour dough starter and rye flour, the baking process is much the same as with most breads, but don't be disappointed when it doesn't rise as much as wheat bread, this is quite normal.
See link below for more information.
Very often "rye bread" is falsely translated as "Roggenmischbrot" which is a type of multi-grain bread.
The flavour is very distictive and quiet different to most other breads, it tends to keep fresher for longer then whet grain breads due to the higher moisture content.
Using a a sour dough starter and rye flour, the baking process is much the same as with most breads, but don't be disappointed when it doesn't rise as much as wheat bread, this is quite normal.
See link below for more information.
First answer by Ebs1. Last edit by Ebs1. Contributor trust: 104 [recommend contributor]. Question popularity: 1 [recommend question]
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