View Full Version : German rye bread

Kansas Volunteer
12-11-2011, 10:16 PM
Germans make rogen brot in small heavy dark loaves that keep well. I can't find the rezept on-line. I thought I found it, but when I translated it, it was just forum discussion of the bread, not actually recipes, or so it seemed, my German isn't very good at all. Does anyone know the bread I have in mind, have a rezept?

I commend to you Koenigsberger Klopes, meatballs from Ostpreussen, from where my people hail.

12-11-2011, 10:56 PM
Ikea used to sell black bread in a box, just stopped this year, lack of demand. I thought it was the greatest - a readymade mixture in a milk carton, just had to pour in some water, shake it up, pour it in a loaf pan and bake - super good bread! Alas, no more...

What you're looking for now are "Schwarzbrot" recipes. The definition of "schwarzbrot" , and the recipes vary from region to region. I found a real simple recipe on a German site (http://www.marions-kochbuch.de/rezept/0987.htm) that looks pretty much like what I know from northern Germany. I'll let you figure out the gram and liter conversion...


125g Wheat groats
250g Rye groats
250g Wholewheat flour
125g Sunflower seeds
1 tbsp Salt
1/2 L buttermilk
200 g molasses (note that they actually for "syrup from sugar turnips" - I don't think we have that in the US, but molasses should work fine)
1 packet of yeast

Mix the coarse wheat and rye with the flour, then add in the seeds, salt and yeast. Slowly add the buttermilk and molasses until you have a dough (should be fairly runny).

Pour the dough into a well-greased loaf pan. Put the pan on the center rack of the unheated oven, then heat up the oven to about 350 F. Let it bake for about three hours, turn off the oven, and let the bread sit in the cooling oven for another hour. Tap the loaf out of the pan onto a plate or grid, and let it cool completely.

This bread will keep well, up to three weeks in the fridge.

12-12-2011, 10:42 AM

3 cups bread flour
3 cups rye flour
2 pkgs dry yeast
3/8 cup cocoa
1 1/2 Tbsp sugar
1 Tbsp salt
1 1/2 Tbsp caraway seeds
2 cups hot water (120-130 degrees)
1/3 cup molasses
2 Tbsp shortening

In large mixing bowl, combine 1 1/2 cups bread flour, 1 1/2 cups rye flour, yeast, cocoa, sugar, salt, and caraway seeds. Add water, molasses and shortening. Beat at high speed for three minutes. Gradually add remaining bread and rye flour until dough is no longer sticky. Knead for 5 minutes. Cover. Let rise for 20 minutes.

Punch down and divide dough in half. Shape into round balls and flatten slightly. Placed on greased baking sheet, brush with oil and cover loosely with plastic wrap. Refrigerate for 2-24 hours. Allow loaves to stand at room temperature while oven preheats to 400 degrees. Slash an X on top of each loaf and bake 30-40 minutes.

12-12-2011, 01:25 PM
I don't have a recipe for the bread in question, but I will say that coarsley ground Rye Meal is what I use in my German Sourdough rye, as opposed to flour. It makes a huge difference.

Kansas Volunteer
12-12-2011, 01:32 PM
Thanks guys for the recipes. I like baking bread, but haven't made any old fashioned rogen brot in a very long time. I had a recipe from a German cook book I found in the library, it was quite old, pre WWII, but of course lost the recipe somewhere along the line. I may have to go to the "progressive" foods store to get groats. I'll put on a disguise. I bought some new loaf pans, and am anxious to break them in.

Here's a very old recipe for a brown bread that keeps well:

1 cup corn meal
1 cup rye meal
1 cup sour milk
1/2 cup honey
1 tsp salt
1 tsp soda

Steam four hours, then dry 15 minutes in the oven.

Kept in an air tight container it will last a very long time.

Logan Bread, recipes can be found on line, keeps well when fairly dry. I once made a 500 mile bicycle trip fueled by Logan bread, and my supply was as good at the end of the trip as it was at the beginning.