The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fingers crossed for my * Roggenmischbrot *

PetraR's picture

Fingers crossed for my * Roggenmischbrot *

Using a Leaven made with 15g Rye Starter and 25g each water and flour.

Once it was nice a bubbly I added 9g Dry Instant Yeast, 250g bread flour, 250g rye flour, 8g salt, 1 tsp sugar, 1tsp caraway seeds and 3Tbsp vegetable oil.

To this I added 350g warm water.

Mixed it all up, let it rest for 30 minutes and gave it 20 minutes quality kneading.

It doubled in size beautiful and and it looked airy.

I formed in to a boule and put in to a floured banneton.

The dutch oven is pre heating to 250C as I type.

I shall turn out the dough on to parchment paper, score it, put it with the parchment paper in the Dutch Oven.

The bread will bake for 30 Minutes with the lid on at 250C , then i reduce the temperature to 200C and bake for another 15 minutes.

I am very exited.

The last time I tried to make a * Roggenmischbrot * my hubby asked * and I kid you not * why there was a brick in the Bread Bin *

I shall let you know how it went.


The recipe is from a German Baker, though he uses fresh yeast which I did not have at hand.



Bread came out of the Oven and looks beautiful.

Not as much rise as my other breads * even with the dry instant yeast * but I do not mind, it smells so very good and I find it hard to wait until it has cooled *

I will order some fresh yeast next week and see if that gives the bread a little more rise though I really do not mind, it looks good enough to eat to me.

The subtle smell of the caraway seeds is amazing.

My Dad would have loved this bread.


Mini Oven's picture
Mini Oven

If the recipe asked for 9g fresh yeast and you added 9g of instant, you increased the yeast.  I've found that increasing the yeast amount in rye breads, even one as low as 50% rye flour will have just the opposite effect.  It rips the loaf up instead of raising it.  Try using less yeast or just sourdough and let it rise more slowly.

High rye doughs tend to be stiff tearing easily as a result of being stiff.  

If it has enough moisture and rises slowly it will stretch and rise more.   

dabrownman's picture

works so well in higher % rye breads to open the crumb.  YW is slow to work its magic and spring can be spectacular once it hits the heat.

Mirko's picture

Thats way to much yeast for 525g flour (250 Bread flour + 250 rye + 25 flour from starter) 9g Inst.yeast is aporox. 22g g fresh yeast.

Thats mean you have over 4% fresh yeast in your recipe instead of original 1.7 % fresh yeast (9g fresh yeast)!

Try next 4-5 g inst.yeast or omit the yeast at all. And you preferment only 25g flour (I hope is rye flour) witch is less as 5%. I would preferment 30% from overall flour (157g rye flour + 8g rye starter + 157 water). Final fermentation for 50-60 min or 90-120 if omit the yeast.