German•healthy
German Rye Bread Recipe – Oma's Roggenbrot Rezept
Rye bread (Roggenbrot) made easy—Oma's recipe is hearty, wholesome, and bakes up beautifully in your bread machine. A slice of Germany without the airfare.
- Prep time
- 10 min
- Cook time
- 3 hr 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cups (360 ml) buttermilk
- 2½ cups (300 g) whole wheat flour
- ½ cup (60 g) rye flour
- ½ cup (60 g) bread flour
- ¼ cup (30 g) buckwheat flour
- ¼ cup (20 g) wheat germ
- 1 teaspoon (6 g) salt
- ¼ cup (35 g) flax seeds (optional)
- 1 tablespoon (15 ml) soft butter or oil
- 3 tablespoons (45 ml) unsulphured or fancy molasses
- 3 teaspoons (9 g) active dry yeast
Instructions
- 1
Put all ingredients into pan depending on the instructions that came with your bread machine. Some machines put the liquid ingredients in first, some the dry.
- 2
Use the following settings: Whole Grain, dark crust, 2 lb loaf.
- 3
Remove bread when finished and place on wire rack to cool before cutting.