Comings and Goings

Traditional German Rye Bread

There is a wonderful sourdough German rye bread recipe in Emmanuel Hadjiandreou’s book How to Make Bread. A version of this recipe can be found on the Root Simple website.

This is a great recipe for someone who works all day. The steps are basically:

  1. Mix the rye starter the night before, and let it stand on the bench to ferment.
  2. Next morning, mix the remaining ingredients and place them in a basket to rise (no kneading required).
  3. Bake when you get home.

If you don’t have a proofing basket, use a bread tin. The squarish slices are great to make lunch on.


I modified the recipe by replacing the teaspoon of caraway seeds with:
  • 4 teaspoons coriander seeds
  • 2 teaspoons caraway seeds
  • 2 teaspoons fennel seeds

Soak the seeds overnight in water then discard the water before adding to the bread mix. These seeds make the bread much more aromatic.


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