Hearty Bread without Sourdough

5 from 4 votes
Prep Time 2 hours
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people


  • 250 g Rye flour type 1150
  • 250 g Wheat flour type 405
  • 20 g ½ packet of yeast
  • 380 ml Lukewarm water
  • 3 tbsp Light rice vinegar or wine vinegar
  • 1 tsp Salt
  • 2,5 tsp Bread spice
  • 1 tbsp Flour for the springform pan
  • 100 ml 1 teaspoon salt dissolved in water


Hearty bread without sourdough

  • Knead rye flour (250 g) with wheat flour (250 g), yeast (20 g), bread spices *) (2.5 teaspoons) and lukewarm water (380 ml) with vinegar (3 teaspoons) to form a dough, turn it into a round one Form a loaf of bread and let rise, covered, for 30 minutes until it has enlarged a little. Then knead / shape again into shape and place in a floured (1 tbsp flour) cake springform pan. Let the dough rise until it no longer enlarges. In the meantime, preheat the oven to 275 ° C, place the springform pan with the loaf of bread in it, quickly pour water (approx. 150 ml) into the lower area of ​​the oven so that a cloud of steam is created and the oven closes in a flash. Now bake the bread for 25 minutes at 275 ° C (more or less depending on the desired crust!), Then reduce to 180 ° C and bake for another 40 minutes. Brush / brush the loaf of bread 2 - 3 times with salt water. Remove the bread, let it cool and cut it to eat.

*) Zusammensetzung Brotgewürz:

  • Coriander seeds (½ teaspoon), whole caraway (½ teaspoon), whole fennel (½ teaspoon), ground anise (½ teaspoon) and ground ginger (½ teaspoon). Crush coriander seeds with whole caraway and whole fennel in a mortar and mix with the aniseed and ginger.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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