Rye Bread Without Sourdough / German Bread DIY

_______________CLICK HERE FOR THE RECIPE________________ Rye Bread Without Sourdough Ingredients (Hydration Level TA 170) 400 g rye flour (type 997) 100 g wheat flour (type 550) 100 g buttermilk 240 g cold water 50 g pureed sauerkraut 25 g fresh yeast (or 2 packets of dry yeast) 10 g salt 5 g caraway seeds 2 g fried onions (crushed finely with a meat mallet) Dough Preparation Add water, buttermilk, and yeast to a bowl and gently mix by hand. Mix the flours with salt, caraway seeds, and crushed fried onions, then add to the bowl. Finally, place the pureed sauerkraut on top of the flour (it should not come into direct contact with the yeast!). Knead the dough on low speed for about 6 minutes. Leave the dough in the bowl, cover it, and let it rest at room temperature for about 45–60 minutes. Dough Handling After resting, take the dough out and round it (stretch and fold). Let it relax for about 15 minutes. Then shape it into a long loaf and place it seam-side up into a proofing basket dusted with rye flour (approx. 30 cm long, 12–13 cm wide). Alternatively, you can use a round basket (23 cm in diameter), also dusted with rye flour. Place the rounded dough seam-side down into the basket. Cover the basket and let the dough proof at a warm place for about 45–60 minutes. Final Proof Check After the final proof, perform the “finger test” to check if the dough is ready for baking. Baking Meanwhile, preheat the oven to 225°C (437°F). Line a baking tray with parchment paper and gently turn the loaf out onto the tray, seam-side down. Make 3–4 shallow slashes (approx. 1 cm deep) across the top of the dough. If you’re using the round version, just place the dough onto the tray without slashing it. Put the tray in the oven and pour at least one cup of water onto the oven floor to create steam. Close the door quickly. After 20 minutes, briefly open the door to let the steam escape. Reduce the temperature to 180°C (356°F) and bake the bread for another 35–40 minutes. Finishing The bread is done when it sounds hollow when tapped on the bottom. Bread Shape: Long (or round) Proofing Times: 60 minutes bulk fermentation 15 minutes relaxation 45–60 minutes final proof Oven: Convection Preheat to 225°C Bake with steam Release steam after 20 minutes Lower temperature to 180°C Bake for another 35–40 minutes Total baking time: 55–60 minutes ___________________________________________________________________________ If you liked the video, please leave a like! If you have any questions, please use the comment function, we are happy to answer any question! Have fun baking!