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German Recipe for Rye Bread: Holly's Roggenbrot

Holly's recipe for Rye Bread, aka Roggenbrot, is so easy to literally throw together. Just need a bit of time to wait for rising and baking and you'll soon be enjoying this fresh German-style bread!

Ingredients:

Sift together into a large bowl:  

• 2 cups rye flour 
• 1 cup white flour               
• 1½ teaspoons salt   
• 1 teaspoon yeast     
• 1 tablespoon cocoa 
• 1 tablespoon caraway seed

Using a 2-cup glass measuring cup, pour in

• 2 tablespoons molasses 
• 1 tablespoon vinegar 
• then add water to the 14-oz line

Instructions:

1. Pour the wet ingredients into the dry ingredients in the large bowl and mix with fork a few times.
2. Put bowl in plastic bag for 12 to 18 hours at room temperature.
3. Two hours before baking: Fold dough six times and put the ball of dough back in bowl with plastic bag. 
4. When ready to bake, heat oven to 450°F with heavy 2-quart lidded casserole dish in the oven for 30 minutes. 
5. When oven is hot and casserole dish is hot, remove the dough from the bowl, roll gently in flour and place into the hot dish.
6. Cut an X into ball of dough on top with scissors or sharp blade. Replace hot lid carefully and place covered casserole dish into hot oven.
7. Bake 35 minutes at 450°F; then remove lid and bake another 10 minutes  at 450°F.
8. Let set at least 30 minutes before slicing.

Notes/Hints:

• "I use my old lidded 1.5 quart Corning Ware casserole ~ Roll dough in flour and place in hot pan - etc." - Holly
• "If you cut bread when it is HOT, the steam will ruin the inside and make it sticky nasty." - Holly

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