Best German Style Grey Bread Rye Wheat Mix Graubrot Recipes

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GERMAN STYLE GREY BREAD (RYE-WHEAT MIX) GRAUBROT



German Style Grey Bread (Rye-Wheat Mix) Graubrot image

As a German living in the U.S. I tried my best to reproduce the German Graubrot aka. Grey bread. This mixed bread is heavy on salt for U.S. standards. But that is the way I like it. I hope you enjoy it.

Provided by bur0203

Categories     Yeast Breads

Time 3h35m

Yield 2 2 small breads, 8 serving(s)

Number Of Ingredients 10

2 teaspoons active dry yeast
1 1/2 tablespoons brown sugar or 2 tablespoons molasses
10 ounces beer (Pilsener style)
1 cup warm water
2 teaspoons salt
2 cups rye flour
1 1/2 cups bread flour
1 cup whole wheat flour
2 tablespoons caraway seeds
1 tablespoon yellow cornmeal

Steps:

  • 1.) In large bowl, combine 2 teaspoons of yeast, 1 1/2 tbs of brown sugar (or 2 tbs of Molasses instead) with 1 of cup of warm water and 10 OZ of beer (105F -115F to activate yeast) Mix slowly and let sit for 5 minutes.
  • 2.) Add the rye flour and Caraway seeds, mix in with a wooden spoon
  • 3.) Cover bowl with plastic wrap. Let it sit for 2 to 3 hours.
  • 4.) Add salt, whole wheat flour and bread flour. Mix in with a wooden spoon.
  • 5.) Knead the dough for 7-10 minutes. If sticky, add some flour, or if too dry add some water. (Rye dough will always be stickier than white bread though).
  • 6.) Grease a bowl with oil and place dough in bowl. Cover with plastic wrap. Let it sit until doubled. About 45 minutes. Preheat oven to 425°F
  • 7.) Prepare pan by oiling it and sprinkle some corn meal. It helps to avoid the bread getting burned at the bottom.
  • 8.) Punch down dough and shape into two breads and place into greased pans.
  • 9.) Slash top of the bread about 1/5 inch deep. Let the bread sit for 5 minutes.
  • 10.) Place dough in oven at 425 (oven has to be preheated) ( optional sprinkle on some water to get steam going every 10 minutes). Bake for 35-45 minutes. Knock on the bread; if it sounds hollow it is done. A cup of water in the oven also helps to keep the bread moist, something you want with Rye bread.
  • 11.) Place bread on wire rack and let it cool down.

Nutrition Facts : Calories 264.1, Fat 1.3, SaturatedFat 0.2, Sodium 587.6, Carbohydrate 54.3, Fiber 7.1, Sugar 2.9, Protein 7.8

AUTHENTIC GERMAN BREAD (BAUERNBROT)



Authentic German Bread (Bauernbrot) image

Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!

Provided by Petra

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time P2DT5h

Yield 20

Number Of Ingredients 8

1 ½ ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
8 cups all-purpose flour, divided
8 cups white rye flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water

Steps:

  • First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
  • After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
  • In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
  • When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
  • Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 71.6 g, Fat 1.3 g, Fiber 7.5 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 701.9 mg, Sugar 2 g

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