When I reactivated my rye sourdough starter to make Kontinenbrot , I ended up with extra culture. As you’ve probably heard me say, I have a hard time discarding sourdough so I decided to make another rye bread with the extra starter.
Many, but not all, German breads contain rye flour. This German Rye Bread would be considered a Krustenbrot. Don’t you just love those brots! Krustenbrot means just what it sounds like, a crusty bread. This version is baked in a regular loaf pan or freeform, but typically this type of bread is baked in a square pan and would be scored using the cross-hatched pattern. Source: Bread: the breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter.
- 2 cups (480 ml) rye culture (see process below)
- 1 cup (240 mL) almond milk
- 2 teaspoons salt
- 2 tablespoons molasses
- 2 tablespoons oil
- 1 cup (115 g) rye flour
- 4-5 cups (560g - 700g) unbleached all-purpose flour
- 1 egg, beaten (for egg wash)
- Caraway seeds, optional