At a Glance
A rustic German mixed rye loaf (Roggenmischbrot) infused with fresh herbs like dill and parsley. Long sourdough fermentation and cool retardation develop complex flavor while rye pentosans and lactic acid bacteria create a moist, resilient crumb and natural preservation.[1][5][8]
Not suitable if:
- • You've never baked sourdough before → start with the beginner recipe
- • You don't have an active rye starter → create a starter
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Banneton Proofing Basket
Shapes the loaf and creates beautiful patterns
Dutch Oven
Creates steam for perfect crust without hassle
Dough Scraper
Makes handling sticky rye dough much easier
Bread Lame
For scoring the dough before baking
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Ingredients
Weigh all ingredients on a kitchen scale; rye is sensitive to hydration so grams are essential.[2][5]
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Medium rye flour (Type 997–1150) | 420g | 70% | Provides traditional rye flavor and pentosan content |
| Bread flour (or strong wheat) | 180g | 30% | Adds gluten for better oven spring |
| Water | 420g | 70% | Room temperature; adjust slightly if flours vary |
| Active rye starter (100% hydration) | 120g | 20% | Use 8–12 hours after feeding when bubbly |
| Salt | 12g | 2% | Essential for flavor and dough strength |
| Fresh mixed herbs (dill + parsley + chives) | 25g | 4% | Finely chopped; add during stretch-and-folds to protect volatile oils |
| Caraway seeds (optional) | 8g | 1.3% | Traditional aroma — add with herbs |
Schedule
Weekend Version
Relaxed schedule with room-temp bulk fermentation and same-day bake
Weekday Version
Mix in the evening, cold retard overnight, bake next evening
💡 Tips
- Dough rising too fast? → Move to fridge to slow fermentation and preserve herb aromas[3]
- Need more flavor depth? → Extend cold proof to 24h for tang development[5]
Step by Step
Mix flours and water (autolyse)
Combine rye and bread flours with water in a large mixing bowl. Mix until hydrated and no dry pockets remain. Rest 30–60 minutes to allow pentosans and starches to absorb water — this improves crumb and handling.[2][8]
⏱ 30–60 minutes
Add starter and salt
Dissolve starter in a little water if very stiff, then add to dough with salt. Mix thoroughly using a dough scraper or a dough whisk until incorporated. Rye dough won't develop the same gluten structure as wheat — expect a sticky, cohesive mass.[1][3]
⏱ 5–10 minutes
Bulk fermentation with folds (herb incorporation)
Cover bowl with a towel or lid. During the first 60–90 minutes perform 2–3 gentle stretch-and-folds. On the last fold add the chopped fresh herbs and [caraway seeds](), folding them into the dough with wet hands — this preserves volatile herb oils.[1][5][9]
⏱ 3–6 hours (depends on temp)
Pre-shape and rest
Turn dough onto a lightly floured surface (use rye flour) with a dough scraper. Gently pre-shape into a tight oblong, rest 15–30 minutes covered.
⏱ 15–30 minutes
Final shape and cold proof (recommended)
Shape gently into a bâtard and place seam-up in a floured banneton. Cover and refrigerate for 12–18 hours — cold proof enhances flavor and makes scoring easier.[2][3]
⏱ 12–18 hours (or 1.5–2 hours at room temp)
Bake with steam
Preheat oven to 250°C/480°F with your Dutch oven inside for 30–45 minutes. Turn dough onto parchment paper, score with a bread lame and place into the preheated pot. Bake covered 15–20 minutes, then uncover and reduce to 200°C/400°F for 30–40 minutes until deeply browned. Use an instant-read thermometer: final internal temp ~96–98°C / 205–208°F.[4][6]
⏱ 45–65 minutes
Cool fully
Use oven mitts to remove loaf and cool on a rack at least 2 hours. Cutting too early causes a gummy crumb because starches haven't set.[7][3]
⏱ 2+ hours
Tips & Variations
Variations
Stronger herb aroma
Use a mix of fresh dill and fennel fronds; add half at fold and half after bake as garnish
→ Layered herb profile, fresher top notes
Seeded crust
Brush surface with water and press mixed seeds before baking
→ Crunchy, nutty crust
More sour
Increase starter to 150g and extend cold proof to 24h
→ Tangier loaf
Pro Tips
- 💡 Weigh all ingredients precisely on a digital kitchen scale. Small hydration differences change rye handling significantly[2].
- 💡 Handle rye dough minimally — folding, not kneading, prevents gummy crumb[8].
- 💡 Dust surface with rice flour for easier transfer from banneton to pot[5].
Common Issues
Not going as planned? Common issues:
Storage
Bread box/bread bag
5-7 days
Store cut side down to retain moisture
Kitchen towel
3-4 days
Use linen which breathes better than cotton
Freezing
3 months
Slice before freezing; toast slices directly from frozen
⚠️ Don't store bread in the fridge — cooling accelerates starch retrogradation and staling[8]
Sources
-
[1]
Dirndl Kitchen / Humbly Homemade – German Sourdough Bread Recipe (With Rye) - dirndl kitchen (en) – Link
-
[2]
My German Recipes (Reddit thread) – German Rye-Wheat Bread with Sourdough: Mischbrot ⋆ My German Recipes (en) – Link
-
[3]
The Baked Collective (Reddit summary) – Sourdough Bauernbrot (German Farmer's Bread) - The Baked Collective (en) – Link
-
[5]
Glossy Kitchen / Dirndl Kitchen – Mastering the Art of German Sourdough Rye Bread - Glossy Kitchen (en) – Link
-
[8]
Plötzblog (translated) – Roggenmischbrot mit Kräutern aus Sauerteig - Plötzblog (de) – Link
-
[9]
Brotbackforum (summary) – Sauerteig-Roggenbrot mit frischen Kräutern - Brotbackforum (de) – Link