This is my grandma’s vintage, German Rye Bread Recipe and it’s definitely a project that is well worth the effort! Grandma got this recipe from her friend Mary Petersen and it was a staple of her kitchen ever since. Bread making is not the easiest thing so I have noted this recipe as being “hard,” but with following instructions carefully, anyone should be able to make a great loaf of bread. And you HAVE to try a slice the day it’s baked with some good ground mustard and a slice of Swiss cheese – the best!
One of the biggest challenges you’ll have is to find the Coarse Rye Meal – I bought some here (https://nybakers.com/index.php?main_page=product_info&products_id=29) and what I got was definitely COARSE as you can see the kernels of rye in the photo above. I tried baking the bread according to the recipe with the rye “as-is” and that didn’t work. After that, I then learned that “Coarse Rye Meal” has two different meanings and what I ordered wasn’t what I needed.
After consulting with Grandma (she confirmed it wasn’t) we decided to try processing the course rye meal that I had in the food processor. That worked a bit, but didn’t quite break up the kernels enough. Next, I then tried pulsing them in a spice grinder (or a coffee grinder) and that worked pretty well! I still think it’d be better to find the right grind. After researching a bit, I found a lot of information on grinds of rye on this page: http://theryebaker.com/rye-flour/ and I think what you’re looking for is something close to the bottom right of the top photo (fine rye meal). Good luck! LOL
As always, I hope you try this recipe and enjoy it as much as I do. If you do give it a shot, please share your picture with me on Instagram (@bdhbakes) or let us know in the comments below!