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Recipe: Roggenbrot

This German rye bread recipe courtesy of My Dinner is easy to make and is a real treat for a weekend breakfast - serve with cold meats and cheeses or avocado and eggs for an indulgent brunch, or as an accompaniment to your favourite soup.

Roggenbrot. Photo: Rita E via Pixabay

Roggenbrot (via My Dinner)


  • 650g (21.1 oz) rye flour

  • 50g (1.7 oz) wheat bread flour

  • 7g instant yeast (one packet or 2 tsp)

  • 1 tbsp vegetable oil

  • 2 tsp salt

  • 450ml (15.2 fl oz) lukewarm water

  • 1 tbsp white wine vinegar or cider vinegar

  • 1 tsp ground caraway seeds (optional)

  • 1 tsp ground nutmeg (optional)


  1. Preheat your oven to the lowest setting (typically about 50 degrees celsius)

  2. Combine the rye flour, wheat flour, water, yeast, vinegar, (optional caraway seeds and nutmeg) and salt in a bowl. With a stand or hand mixer knead the dough for around 5 minutes.

  3. Form the dough into a ball. Slightly grease a bowl with oil (this will prevent the dough from sticking to the sides of the bowl later). Place the dough ball into the bowl and cover it with a tea towel. Turn off your oven and place the covered bowl into it. Leave to rise for 2,5 hours.

  4. The dough should have doubled in size after this time. Knead the dough for a further 5 minutes. Form into a ball and place it into a bread proofing form. Alternatively, if you don’t have a proofing form, form the bread and place it on an oven tray lined with baking parchment. Leave to rest for another 30 minutes.

  5. Now fill an ovenproof dish with 1 litre of water. Set your oven to 200°C / 392°F on top bottom heat. (Not fan assisted).

  6. Place the bowl of water at the bottom and leave to heat up for 15-20 minutes. (you should see some steam rising from the water dish)

  7. Place your bread loaf on an oven tray lined with baking parchment. If you are using a proofing basket, tip the content upside down. Make a cross-cut (or any other shape you fancy) about 0.4 cm on the top of your bread.

  8. Place your bread loaf on a tray in the middle of the oven. Reduce the heat to 180°C/356°F. And leave to bake for around 15 minutes. (Next step is important!)

  9. Now open the door of the oven. Let the steam escape and then remove the water dish. Close the oven and leave to bake for a further 45 minutes. The baking time can vary according to how crispy and dark you like your crust.

  10. Leave to cool before consuming.

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