German Rye Bread from 1913

If you’ve been inspired by Taylor Swift’s recent admission that she’s been dabbling in sourdough, this vintage recipe is your chance to channel that energy into something with true old-world roots. While her loaves might lean into classic sourdough, this loaf uses a traditional rye method where sourdough gives flavor and structure.

First printed in Bread and Pastry Recipes of the World Famous Chefs by A. C. (Archie Corydon) Hoff in 1913, this German Rye Bread recipe has you keep a piece of yesterday’s dough to start today’s batch, a technique that builds a deep, complex flavor you won’t find in quick breads. Caraway seeds give each slice a distinct aromatic note, while the firm dough bakes up into a sturdy loaf that holds its shape.

In the original recipe, bakers shaped the dough into long or round loaves and baked them directly on the hearth, washing them with water during proofing and baking for a crisp crust. A “hot oven” in early 20th-century bakery terms generally meant a temperature in the range of 425–475°F, hot enough to quickly form a crust without overbaking the interior. At home, you can mimic the effect with a preheated baking stone or steel and steady high heat, keeping the rest of the process as true to the source as possible.

Classic German Rye Bread

Serves: 12 Prep Time: 24 Hours Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Three pounds yeast raised rye dough (for sour dough starter)
• One quart water (for starter)
• Enough rye flour to make a very slack dough (for starter)
• One gallon water (for main dough)
• One pound sour dough (from starter)
• One ounce yeast
• Three ounces salt
• Caraway seeds
• Two‑thirds rye flour (of total flour)
• One‑third wheat flour (of total flour)
• Cornmeal and flour for dusting boards

Instructions

German rye bread is made of a part of sour rye dough.

1. To start this sour dough, take three pounds of yeast raised rye dough. Dissolve in one quart of water and mix with enough rye flour to make a very slack dough. Let this sponge stand until the next day and use it in adding some compressed yeast for the first rye bread dough.
2. Keep every day a piece of this dough to make the next day’s bread.
3. From one gallon of water, one pound of sour dough, one ounce yeast, three ounces salt and some caraway seeds, make a very firm dough, using two‑thirds of rye flour and one‑third of wheat flour.
4. Dissolve the yeast and sour dough well in the water before adding salt, seed and flour.
5. Work it well and let rise about double its size; work over again and make up in round or long loaves.
6. Set these loaves on thickly dusted boards, using half cornmeal and flour. Let prove only to one‑third its original size and bake on hearth in a hot oven.
7. These loaves during setting must be washed over with water from time to time and before baking make some round holes with a stick or give slanting cuts. Do not set the loaves too close together in the oven until baked well, then they can be moved close together while finishing the baking.

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