Rye sourdough starter
A rye sourdough starter is a refreshed flour-and-water culture used to ferment rye dough. Its microbial community shifts with the flour, feeding routine and bakery environment.
Roggenmischbrot 70/30
Roggenmischbrot · Rye–wheat mixed bread · 70/30 rye bread · German mixed rye bread
A rye-rich sourdough loaf with wheat flour, a dried-bread soaker and a small addition of baker’s yeast.
A rye and wheat sourdough
Roggenmischbrot is a mixed rye–wheat bread family associated in the archive with Germany, Austria and nearby traditions. This recipe is one baker's 70/30 example, not a formula for every mixed rye loaf. Lutz Geißler dates the recipe page to 2014 and describes it as his effort to reproduce the kind of bread sold by local bakeries. He says early trials failed when the dough was overmixed and lost strength and water binding.
The formula uses rye flour type 1150 and wheat flour type 1050. A sourdough, dried-bread soaker and wheat autolyse are prepared separately before the final mix. The recipe also adds a small amount of fresh yeast. The source assumes an established, soft rye starter at TA 200; it does not give directions for creating that culture from scratch.
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Build the dough and bake
The sourdough and soaker rest for 12 hours at 20°C, while the wheat flour and water rest for an hour as an autolyse. The final mix combines all three with fresh yeast. The author emphasizes gentle mixing: the dough should come together at about 26°C, then ferment for 40 minutes at 24°C. Shape it as a round first and then a long loaf; proof seam-up in a covered basket for 70 minutes at the same temperature.
The source bakes one large loaf on a hot stone. Start the oven at 280°C, or use the stated 250°C alternative; add steam when loading, lower the oven to 200°C and release steam after three minutes. Bake for 70 minutes, then spray the crust with water. The source gives no tested scale-up and cautions that times may need adjustment when changing the loaf count.
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Flour handling and oven safety
Both rye and wheat flour are raw and can carry harmful bacteria. Keep them away from ready-to-eat food, wash hands and equipment after handling, and do not taste the dough before baking. The bake uses a very hot oven and steam; use oven gloves and a suitable board or peel when loading the loaf, and keep clear of the steam.
Sources for this section
History
The archive places Roggenmischbrot among German, Austrian and neighbouring mixed-rye traditions. This recipe is Lutz Geißler's 70/30 rye–wheat sourdough example, published on Plötzblog on 14 June 2014. The page describes the author's local-bakery inspiration and process trials but does not date the wider bread family's earliest attestation.
Ingredients
Yield 1 loaf (about 1500 g dough) · Scaling: source batch only
Rye flourRye flour type 1150; 186 g goes into the sourdough and about 341 g into the final dough. The source's 528 g total reflects rounding.
528 g
Wheat flourWheat flour type 1050, for the autolyse
230 g
Water186 g for sourdough, 155 g for the soaker, 155 g for autolyse and 109 g for the final dough
605 g
Dried breadDry and grind into crumbs for the soaker
78 g
Use sound bread; the source does not specify a particular loaf.Rye sourdough starterSoft starter at TA 200 (200% hydration); the formula assumes an established starter
37 g
SaltAbout 3.7 g in the sourdough and 11 g in the soaker; the source rounds the total
15 g
Fresh baker's yeastThe source specifies conventional fresh yeast
7.8 g
Method
Risks and precautions · Standard risk
Raw rye and wheat flour and dough
Flour is raw and may carry harmful bacteria; do not taste the dough before baking.
Hazard sourceHot oven and steam
The method uses a 280°C oven and an immediate burst of steam; transfers can cause burns.
Hazard sourceKeep raw flour and dough away from ready-to-eat food, wash hands and tools after handling, and do not taste the unbaked dough.
Control sourceUse oven gloves and a suitable peel or board when moving the loaf; keep hands and face clear of the steam when loading the hot oven.
Control sourceContains rye and wheat (gluten).
The source gives no storage duration or validated preservation claim.
- Build the rye sourdough: weigh 3.7 g salt, 186 g water at 50°C, 186 g rye flour type 1150 and 37 g established soft rye starter at TA 200 into a bowl. Mix until a soft dough forms, cover and ferment for 12 hours at 20°C.
- Make the soaker: whisk together 11 g salt and 78 g dried, ground bread. Pour over 155 g water at 20°C, mix, cover and leave to soak for 12 hours at 20°C. This can rest at the same time as the sourdough.
- Make the autolyse: mix 155 g water at 30°C with 230 g wheat flour type 1050 until a medium-firm dough forms. Cover and rest for 1 hour at 20°C.
- For the final dough, combine the entire soaker and autolyse with 109 g water at 45°C, 341 g rye flour type 1150, the entire rye sourdough and 7.8 g fresh yeast. Mix just until the ingredients form a dough; the source warns that overmixing weakens this rye-rich dough. Aim for a finished dough temperature of about 26°C.
- Cover and ferment the dough for 40 minutes at 24°C. Turn it onto a lightly floured work surface, round it gently, then shape it into a long loaf.
- Place the loaf seam-side up in a lightly floured long proofing basket, cover and proof for 70 minutes at 24°C.
- Heat a baking stone and oven to 280°C; the source allows 250°C as an alternative starting temperature. Turn the loaf seam-side down onto baking parchment, prick it at short intervals with a stippling roller or skewer, and spray or brush it with water.
- Transfer the loaf on the parchment to the hot stone using a peel or flat board. Add a strong burst of steam and immediately reduce the oven to 200°C. Release the steam after 3 minutes and bake for 70 minutes total.
- After baking, spray the loaf with water again. The source does not specify a cooling duration before slicing.
Conditions
Yield1 loaf (about 1500 g dough)
Fermentation13.83 h
Places
Unknown
Relationship not established · Place not establishedThe archive associates Roggenmischbrot with Germany, Austria and neighbouring traditions, but the inspected 70/30 recipe page describes only a baker's local style and does not identify a specific place. This recipe record does not assign a birthplace.
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Sources
PlötzblogMethod · History
Roggenmischbrot 70/30The 70/30 rye–wheat formula is a sourdough bread inspired by local bakery examples; the author describes developing it through trials and warns that overmixing reduces dough strength and water binding.
The 1-loaf formula weighs approximately 1500 g and lists 528 g rye flour type 1150, 230 g wheat flour type 1050, 605 g water, 78 g dried ground old bread, 37 g soft rye starter at TA 200, 15 g salt and 7.8 g fresh yeast.
The source specifies a 12-hour rye sourdough at 20°C, a 12-hour soaker at 20°C, a 1-hour autolyse, final dough target about 26°C, a 40-minute bulk ferment and 70-minute proof at 24°C, and a staged 70-minute bake beginning at 280°C (or 250°C) before reducing to 200°C and releasing steam after 3 minutes.
Cited in: A rye and wheat sourdough; Build the dough and bake; Flour handling and oven safety
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowFlour is raw and may carry harmful bacteria; cooking is needed; do not taste raw flour or dough; keep it away from ready-to-eat foods and clean hands, utensils and surfaces after handling.
Cited in: Flour handling and oven safety