This German rye bread recipe is made the traditional way with sourdough and yeast, creating a deep flavor and perfect texture that’s very different from typical American bread.
In a large bowl, mix everything until smooth and lump-free. Cover and let it sit at room temperature for about 16 hours.
Make the preferment (Vorteig)
In a separate bowl, mix until smooth. Cover and let sit at room temperature for 2 hours, until slightly bubbly. Then transfer to the refrigerator and let it rest for about 14 hours.
Day 2 – Make and Bake the Bread
Mix the main dough
Add the sourdough, preferment dough, and remaining ingredients into a bowl (except for salt). Knead until a cohesive dough forms and add salt. Knead for about 4 minutes in a stand mixer or 6 minutes by hand.
Rest the dough
Cover and let the dough rest at room temperature for 30 minutes.
Shape the dough (use some extra rye flour to keep it from sticking)
Shape into a round loaf and place it seam-side down into a well-floured proofing basket (See video for details).
Final proof
Let the dough rise until slightly puffy. This takes about 1.5 hour in a warm spot (like an oven with the light on) or 2 hours at room temperature. ( I have found with dry yeast the rise will take longer, and with fresh yeast it will go quicker).
Preheat your oven to 450°F with the Dutch Oven inside.
Bake the bread
Turn the dough out onto a parchment-lined baking sheet. Optionally brush with water for a shiny crust. Place in the dutch oven with the lid on. Bake for 25 minutes.
Take off the lid after 25 minutes and bake for another 20 minutes until you have a deep golden brown and internal temperature reads anywhere between 198°F-208°F.
Cool
Let the bread cool completely before slicing for the best texture.
