Roggenbrot (Sourdough Rye)

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  • 2 cups sourdough starter
  • 1 cup bread flour


  • 1/2 cup milk
  • 1 teaspoon salt
  • 1 tablespoon caraway seeds
  • 3 tablespoons brown sugar
  • 1 tablespoon butter
  • 1 tablespoon vital wheat gluten
  • 2 cups rye flour
  • Water as needed


  1. Knead the sponge ingredients for 5 minutes; allow to sit for 8 hours or longer.
  2. Add the dough ingredients and select the basic, white or grain cycle and press start.
  3. This is a heavy dough that rises slowly and needs a relatively long rise, such as a last rise of 2 hours or more. This means you will need a programmable machine or you can prepare it on the dough cycle and then shape and allow to rise in a regular pan.
  4. Bake at 350 degrees F until done. The interior should read 200 degrees F when a thermometer is inserted in the center.

Per Serving (excluding unknown items): 126 Calories; 2g Fat (13.1% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 194mg Sodium

Exchanges: 1 1/2 Grain (Starch); 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other

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