Skip to main content
German Rye Bread

German Rye Bread


  1. Mix all ingredients together for 5 minutes on the 1st speed and for 7-8 minutes on the 2nd speed.
  2. Allow dough to rest in a bowl in the fermentation chamber for 20 minutes.
  3. Cut dough into 450-500 gr. pieces, mold and sprinkle with white flour.
  4. Place in a special bamboo tin with the seam at the top.
  5. Ferment for 40 minutes and tip onto a baking tray, score dough in the middle and bake with steam at 210°C for 30 minutes and lower the oven to 200°C for 20 minutes.