Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]
Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, roggenmischbrot / rye bread with wild grape or raisin yeast [bakery recipe]. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few components. You can cook roggenmischbrot / rye bread with wild grape or raisin yeast [bakery recipe] using 12 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]:
  1. Make ready Sourdough:
  2. Take 80 g wild grape or raisin yeast starter
  3. Prepare 380 g warm water
  4. Make ready 350 g rye flour
  5. Take 10 g salt
  6. Prepare **********
  7. Get 500 g bread flour
  8. Take 150 g rye flour
  9. Take 13 g salt
  10. Make ready 280 g warm water
  11. Get Optional mix-ins:
  12. Get dried fruits, nuts, seeds, etc.

Since I had never made rye bread before, I looked to a lot of resources online to get an idea for how to approach it and what kind of rye bread would work best for my family. I hope you love this homemade rye bread recipe made without yeast. It will quickly go into your Fall rotation for serving alongside soup, and I'm sure it will find its way out again for St Patrick's Day since it's technically soda bread. While we did not have any issue obtaining yeast, I wanted to try a raisin and a blueberry Wild Yeast Water.

Instructions to make Roggenmischbrot / Rye Bread with Wild Grape or Raisin Yeast [Bakery Recipe]:
  1. Mix 350 g rye flour and 10 g salt in a bowl. In a separate bowl, pour 380 g warm water over 80 g grape sourdough starter and break apart the starter a little bit in the water (do not dissolve it completely though!)
  2. Cover and let rise for 4 hours at 30°C. Put in the fridge until the next day.
  3. It should be doubled after 4 hours! If not baking right away, place this into the fridge until later.
  4. Mix the 500 g bread flour, 150 g rye flour and salt.
  5. Mix the fermented wild grape mixture from before with 280 g warm water.
  6. Pour the water/wild grape mixture into the flours. Mix gently my gradually folding the flour over the liquid, then mix with fingers until the liquid is absorbed and the dough in chunky crumbles.
  7. Next squeeze the dough together with your fingers until no longer floury and the dough comes together into a rough ball.
  8. Remove from bowl and knead until the dough forms a smooth ball.
  9. Split in two if making two types bread with different mix ins.
  10. For mix ins, place the dough in a large bowl, pour in the mix ins and knead them into each loaf.
  11. Place each ball of Dough into a bowl, cover and let rise for 90 minutes
  12. After 90 minutes, gently roll out the dough from the bowl. Prepare a moist towel and roll the top and sides of the bread dough on the towel to wet the surface a little. Roll it in the topping of your choice such as barley flakes or rye flakes.
  13. Place top down into banneton baskets (if not using toppings, sprinkle the baskets with plenty of flour first).
  14. Let rise for another 60 minutes.
  15. Gently remove from baskets and place on the baking sheet. Poke a hole in the center with a chop stick, and then poke more holes in a spiral pattern from center out. (about 3 cm between each hole).
  16. Bake at 250°C for about 40 minutes (check after 30 mintues).
  17. Remove and let cool completely before slicing.

Mix well using a strong spatula or wooden spoon into a loose, waffle-batter-like consistency. Several hours or the day before baking the bread, prepare the soaker and dough. To mix the dough by hand, break up the starter in the warm water, then stir in the raisin soaker. Raisin yeast ( together with other types of fermented fruits or berries) sometimes goes under the definition wild yeast or natural starter to distinguish it from the traditional sourdough starter. The only type of yeast that doesn't qualify in the wild yeast family is commercial yeast.

So that is going to wrap it up with this special food roggenmischbrot / rye bread with wild grape or raisin yeast [bakery recipe] recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!