Germany · Central Europe
Kommissbrot
Also known as Military rye bread
A dense German military rye bread engineered above all for shelf life, its long slow bake and high rye content once meant to keep soldiers fed for weeks in the field.
Method
Rye Sourdough, Long Slow Bake
Hydration
82%
water to flour
Glycemic index
48
Low GI
Energy
225 kcal
per 100 g
Sensory profile
- sourness
- 5
- sweetness
- 1
- crispiness
- 3
- chewiness
- 7
- aroma
- 6
- moistness
- 7
Scale 0–10
Nutrition
per 100 g| Energy | 225 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 42 g |
| of which sugars | 1 g |
| Fat | 1.3 g |
| Fiber | 6.5 g |
| Sodium | 450 mg |
Typical values; recipes vary.
Texture
- Dense dark crumb
- Thick keeping crust
Typical ingredients
- Rye Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.