Quirky Foodster
  1. Back

Breads

Rye Mixed Bread

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 300 g (2.5 cups) rye flour
  • 200 g (1.6 cups) bread flour
  • 200 g (3/4 cup) active rye sourdough starter
  • 300 ml (1.25 cups) warm water
  • 10 g (2 tsp) salt
  • 1 tsp caraway seeds (optional)
  • 7 g (2 tsp) instant yeast (for a reliable rise alongside the starter)

Method

  1. Combine the rye flour, bread flour, sourdough starter, water, salt, caraway seeds and yeast into a shaggy, sticky dough.
  2. Knead for 8-10 minutes; the dough will remain somewhat tacky, which is normal for rye-heavy breads.
  3. Cover and let rise for 1.5-2 hours until visibly puffed (rye doughs rise less dramatically than wheat doughs).
  4. Shape into a loaf and place in a greased loaf tin or on a baking stone, then let rise a further 45 minutes.
  5. Preheat the oven to 230°C (450°F) with a tray of water on the bottom rack to create steam.
  6. Bake for 40-45 minutes until the crust is deep brown and the loaf sounds hollow when tapped.
  7. Cool completely on a wire rack before slicing.

Introduction: A dense, hearty mixed rye-and-wheat loaf that forms the backbone of German bread culture, prized for its long shelf life, deep flavour from a sourdough starter, and versatility for open-faced sandwiches (Brotzeit).

Cultural Background: A dense, hearty mixed rye-and-wheat loaf that forms the backbone of German bread culture, prized for its long shelf life, deep flavour from a sourdough starter, and versatility for open-faced sandwiches (Brotzeit).

Tips: Resist slicing while warm — rye bread needs several hours to fully set its crumb structure.

Variations: Add sunflower or pumpkin seeds to the dough for a Mehrkornbrot-style multigrain variant.

Storage: Keeps 5-6 days at room temperature wrapped in a cloth or paper bag, thanks to the rye and sourdough.

Reheating: Refresh slices in a toaster or a 180°C (350°F) oven for 5 minutes.

Nutrition: Approx. 180 kcal, 6g protein, 1g fat, 36g carbohydrate per slice.

FAQs:

Q: Do I need an established sourdough starter?

A: Yes, an active rye starter gives the bread its characteristic tang and texture; a starter can be built over about a week if you don't have one.

Q: Why is the dough so sticky?

A: Rye flour has less gluten-forming protein than wheat, so the dough is naturally tackier and denser.

© Arscale 2026