German whole grain rye (Vollkornbrot) from Big Book of Bread: 125 Recipes for Every Baker (page 181) by King Arthur Baking Company

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • active sourdough culture
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  • Show all ingredients...
  • Serves : One 9x4-inch loaf

  • EYB Comments

    Allow preferment to stand at room temperature overnight and allow baked bread to rest at least 24 hours before serving. See recipe for a sweeter variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow preferment to stand at room temperature overnight and allow baked bread to rest at least 24 hours before serving. See recipe for a sweeter variation.

  • jenburkholder on September 12, 2025

    This was fine, but I didn’t like it as well as other German ryes I’ve made. The yeast took away from the flavor of the preferment.

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