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German Sourdough Rye Bread (Roggenmischbrot)
German Sourdough Rye Bread (Roggenmischbrot)

Before you jump to German Sourdough Rye Bread (Roggenmischbrot) recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some changes. This needs to happen soon and living in ways more friendly to the environment should become a goal for every individual family. Continue reading for some approaches to go green and save energy, mainly in the kitchen.

A large amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Green living just isn’t that difficult. Largely, all it takes is a little common sense.

We hope you got benefit from reading it, now let’s go back to german sourdough rye bread (roggenmischbrot) recipe. You can cook german sourdough rye bread (roggenmischbrot) using 16 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook German Sourdough Rye Bread (Roggenmischbrot):
  1. Prepare *** Rye Sourdough ***
  2. Take 175 g Rye flour
  3. Provide 175 g water (175 ml)
  4. Get 18 g rye sourdough starter
  5. Get *** Wheat Flour Biga ***
  6. You need 175 g white bread flour
  7. Prepare 175 g water (175 ml)
  8. You need 2 pinches dry yeast or 0.2 g fresh yeast
  9. Take *** Main Dough ***
  10. Take 175 g rye flour
  11. Provide 60 g spelt flour
  12. You need 12 g barley malt or molasses (optional)
  13. Get 12 g salt
  14. You need *** Optional Mix-in ***
  15. Use 50 g dry figs (2 large, chopped up)
  16. Take 40 g choppped walnuts
Steps to make German Sourdough Rye Bread (Roggenmischbrot):
  1. Mix the ingredients for the rye sourdough in a bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours.
  2. Mix the ingredients for the wheat flour Biga in a separate bowl. Cover tightly with wrap and let sit at room temperature for about 20 hours along with the rye sourdough.
  3. After 20 hours, mix together the 2 pre-doughs.
  4. Then mix in the rest of the ingredients for the main dough.
  5. Remove from bowl and knead on a floured surface.
  6. Knead for 15-17 minutes until smooth.
  7. If mixing anything in like, seeds or dry fruits, knead into the bread now and knead for 1 more minute.
  8. Form into a ball, return to a large bowl and let rise for 90 minutes.
  9. Shape into a round boule or oblong loaf. Let rise covered with a cloth, or upside-down in a proofing basket for another 30 minutes.
  10. While the bread is rising in step 9, preheat oven to 250°C/500°F. Place a shallow pan at the bottom of the oven for creating steam later (also prepare some boiling water for this)
  11. After bread has finished rising, place on a baking sheet and cut a deep score down the center, or across in 3-4 places.
  12. Put in center rack and pour in some boiling water into the pan so it steams up.
  13. Bake at 250°C/500°F for 10 minutes, then remove the steam tray, lower temperature to 190°C/375°F and continue baking another 45 minutes. (total time is 55 min.)
  14. Remove and let complete cool on a rack.

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