100% Rye Bread with Sourdough - No wheat added! MyGerman.Recipes

OK. Rudy has risen. Thanks

Wow. I've had to give up wheat do to an allergy. I've been itching to eat bread since then! My first attempt came out too hard so I chopped it up and made dog biscuits (which they LOVED). The second try was perfect! I'm going to make this every week now that I have some starter -- which seems to be doing great. Thank you! So much better than store-bought wheat free bread. Going to try with a darker rye I found online next time. So nice that I can eat a darn sandwich.

I’m trying to find how long you baked it for. Did I miss something ? I keep listening but missing how long it bakes for.

It’s amazing the effort put in to making this rye bread. I’m working on a rye starter. I hope my tap water won’t ruin it. It’s definitely got chlorine and fluoride :(

Is there a specivic reason why you use hot water?

This recipe has taken my rye breads to another level. Am delighted with the results, both with the texture and the taste. I had to give up using wheat in bread as I don’t feel so good after eating it, I don’t miss it at all with this, absolutely delicious! Thank you!

Was trying to find one in German because I never thought to find a recipe in English. This is brilliant! Danke schön! I'll be starting my Roggenbrot now.

Very good your Rye Bread, thanks ❤

I love this kind bread ,you are beautiful ❤️ Thank you 🌍🌎👍🙏🙏🙏

I can’t open the link how to make sourdough starter. Can you provide it here, please. Thank you

Jesus Has Risen !

I just followed this recipe to make my first loaf of bread - ever! It turned out wonderfully.. really enjoy the flavour. I did substitute molasses for the honey and i really liked the result. I had one question. How do you prefer to store the uneaten bread? WE ate 1/2 the loaf with dinner but im wondering if you have a favourite way to store it. In the refrigerator? On the counter? in plastic (to retain moisture) or not? Not looking to store it for days and days but maybe over a day or two.. Thanks for the excellent video! hello from Vancouver, BC

Very interesting, I have been baking Sourdough bread for a few years now, because I live in Australia. Your preparation seems to vary from what I am used to. I have a starter which has been fed on a regular base with flour and water to equal amounts. I refresh it in the morning when I want to make my bread. I only use about 120g of active starter for a 1kg finished bread. Once it has been kneaded and risen for about 2-3hours, I form my loaf and place it in the banneton basket and put it in the fridge, and leave it there for 10-12 hours before I bake it.
I wonder If it would taste different in the end. I will try your method, and see if it any different in taste and texture.

Thanks! I've been using this recipe obsessively until I was able to turn out a good loaf. Question: my starter doubles in about 5 hours. During the first part of the recipe you let it sit overnight. When I do that it is flat the next day. Is that what you get?

For how long should I bake it?

Sorry if this was already asked....when making the bread or after, you will have two starters? Didn't you use one starter to make the bread dough and then had another starter when mixing it?

Such a beautiful loaf of bread. I have some rye starter (started it with wheat in 2019) that I’m using to make this today. And wow are you right, this *is a super sticky dough!

💗

What kind of yeast are you using? Can the packaged yeast be used?

Lovely looking loaf! It would have been nice if you could have cut it, so we could see the crumb!

I absolutely LOVE this video - with the basic instructions, it is so easy to follow!

Hello Barbara, thank you for your sharing . Your recipe is wonderful , and i followed it and made a very nice rye bread ! My husband and I love it very much ! There is a question I would like to ask , May I know why need boiling water (50 degree) to mix the rye ? Looking forward your reply ， thank you so much !

Thank you. Feel like I finally found the information I've been looking for. Subscribed now and happy.

Bin Back-Neuling. Dein Brot sieht sooo lecker aus! Wie lange braucht das Brot im Oven? Danke 🙏

Please tell me where you got those beautiful, round-bottom mixing bowls? I've been looking for those for many years. Thank you.

Can’t wait to try this out. Did I miss the baking time?

And how to do gluten-free bread

Where and how to make sourdough

wow what a nice technique, by using only rye flour

Thank you for your talent and sharing it with us. You are a very good teacher. I followed your recipe without changing anything. My bread was very good and I was proud to share it with my friends. They liked it. I am looking forward to watching your other videos and learning from you. Thank you!

Have been using your bread spices in Rye Bread. Using cast iron pot to hold heat and create steam, I get beautiful crusty German bread. Thank you for teaching me how to make my favorite bread from childhood.

Good morning , i think i can make rye bread soon, (maybe) today ,did i miss your video on how much time you baked your bread? Sorry maybe i am having a senior moment ! Thank You ! Guten Tag !

This isn't the right place to say this but I will. This German lady is soooo sexy!!!

Thank you! I love rye bread!

This the most commonly eaten bread in Finland, dark and sour. no sweeteners just whole grain rye flour, water and salt and some add caraway .

I don't like to cook my bread to high a heat. What will happen if I cook the rye dough on a moderate oven

Thank you for this! I’m looking to have 100% rye sourdough and it is so hard to find, so I have to try to make it.

Please add the ingredients in this video ….It’s dificul for foreigners to see

Hallo! Looks delicious.. and very tempted to try baking homemade bread. Danke schön.

Danke für das tolle Rezept. Haben meinen Sauerteig letzte Woche angesetzt. Will morgen das Brot backen. Kann ich daraus auch Brötchen machen?

Thank you for your very clear tutorials. Getting ready to make my first loaf. Will let you know how it turns out.

You made me remember my German background, my Mom eating rye crisp in the 1960's, my grandparents very large farming and farm animal history in the 1920's in Deer Park, WA, and what I should be adding back into my diet. You have an excellent production crew!

Pamela J. Hanson
(Former Producer, Director and Crew at our local four channel Xfinity Comcast TV station.)

How long do you bake this?

Can't wait to make this. Love your calm and clear video :-)

I made the rye bread yesterday and it is a real delicacy. My sourdough is strong and I have not added yeast. I baked it in a Dutch oven for 25 minutes with a lid and another 25 minutes without a lid. I wanted to ask, is it possible / worthwhile to replace the honey with malt syrup or molasses syrup. Has anything been tried and will it upgrade the bread?

What type of yeast do you have? It looks like it is a paste. I have only used the kind that is like a powder..

what is the bake time?

I have a question. Is it possible to wait till the bread completely cools. That has to be illegal , immoral , or some other word that says don't eat it when it's still hot. Let it cool is crazy talk.
Other than that advice I'm going to try it

it was an absolute pleasure to watch your video, such a great recipe and you're just wonderful, I made my first sourdough and currently waiting for it to cool down, and hopefully, tomorrow ill have my first homemade sourdough, so happy to have done it and thank you for this video!!

There's no doubt in my mind that only the German's know how to make rye bread..will make it this week..but first have to check out the Starter Dough...thank you for making this video short and sweet and for converting F to C...I just had to subscribe to your channel😊