Germany · Central Europe
Roggenbrot
Also known as Rye bread
A straight rye sourdough loaf leaning on rye's natural pentosans rather than gluten for structure, giving it a characteristically dense, moist crumb.
Method
Sourdough Tin-Bake
Hydration
82%
water to flour
Glycemic index
47
Low GI
Energy
220 kcal
per 100 g
Sensory profile
- sourness
- 6
- sweetness
- 1
- crispiness
- 2
- chewiness
- 6
- aroma
- 7
- moistness
- 8
Scale 0–10
Nutrition
per 100 g| Energy | 220 kcal |
|---|---|
| Protein | 6.8 g |
| Carbohydrates | 42 g |
| of which sugars | 1.5 g |
| Fat | 1.2 g |
| Fiber | 7 g |
| Sodium | 450 mg |
Typical values; recipes vary.
Texture
- Dense moist crumb
- Dark thin crust
Typical ingredients
- Rye Flour
- Water
- Sourdough Starter
- Salt
Similar breads
Closest sensory profiles in the Atlas.