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We hope you got insight from reading it, now let’s go back to 100% whole grain german rye loaf bread recipe. You can have 100% whole grain german rye loaf bread using 12 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare 100% Whole Grain German Rye Loaf Bread:

1. Provide Rye Sourdough:
2. Provide whole grain rye flour
3. You need warm water
4. Provide rye sourdough starter
5. You need salt
6. You need Main Dough:
7. Prepare whole grain rye flour
8. Take salt
9. Get molasses or honey
10. Use warm water
11. Prepare Optional mix-ins:
12. Get toasted sunflower seeds, flaxseeds, dried fruits, etc. (or mix)

Steps to make 100% Whole Grain German Rye Loaf Bread:

1. (Day 1) Mix all ingredients for rye sourdough. Cover well and let ferment for 20-24 hours at room temperature. It should become frothy and bubbly.
2. (Day 2) In a large bowl, measure out the rye flour, salt and molasses/honey for the main dough. Place rye sourdough from day 1 on top and pour over warm water. Mix with your hands or a sturdy wet spatula for about 5 minutes. It's VERY sticky and more like a "paste" than a dough - you won't be able to knead.
3. When well mixed, add any mix-ins and incorporate evenly into the dough by mixing an additional 2 minutes or so.
4. My dough looked like this after everything is finished.
5. Grease a bread loaf pan with butter or oil and dust with flour. Another option is to line with parchment paper.
6. Put in the dough and gently press into the loaf pan. Even out the top with a scraper or your hands.
7. Dust top with flour (I used fine ground rye flour).
8. Let rise at room temperature (24°C/75°F) for 2 hours (it's okay if the temperature is not exactly that). It should rise up to the top of the loaf pan.
9. While dough is rising, preheat oven to 250C/480F. Put a steam pan at the bottom rack of the oven when preheating for throwing in some boiling water for steam later. Prepare a kettle of boiling water as well.
10. After the dough had risen, make a crisscross pattern on the top by gently pressing down with the edge of a pastry card or something similar. (about 5 mm or 1/4 inch or so deep).
11. Total baking time is 70 minutes…. - Bake at 250C/480F for 10 minutes with steam. Then remove/release steam and turn temperature down to 200C/400F and bake for another 30 minutes. Remove the bread from its tin and put back in the oven for a final 30 minutes. Removing the bread from the pan lets the sides brown up into a nicer color.
12. Let cool completely before slicing (its still cooking when you pull it out of the oven!), preferably waiting until the next day to let the flavors develop.

My favorite part is that the crust gets a caramelized, dark. This recipe will produce a heavy dense tasty loaf of molasses bread. I was disappointed because I was looking for a flavorful rye. NOTE TO SCRUFFY: Just halve this recipe and you can do it in your bread machine. Here is a German bread that is beloved throughout Germany and is also widely enjoyed in Austria and Switzerland.

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