At a Glance
Kommissbrot is a traditional German roggenbrot (rye sourdough) known for a dense crumb, pronounced sourness, and long shelf life. The recipe below follows historical 100% rye methods with a small wheat boost option for slightly improved structure. Rye chemistry (pentosans and high amylase) requires controlled hydration, shorter warm fermentation, and strong acidification to avoid a gummy crumb[2][4].
Not suitable if:
- • You want a light, airy crumb → try a rye-wheat Mischbrot
- • You don't have an active rye starter → maintain a rye starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Dutch Oven
Creates steam and high initial heat for better oven spring
Banneton Proofing Basket
Supports sticky rye dough and gives structure for shaping
Dough Scraper
Helps handle sticky rye dough and divide loaves
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Ingredients
Weigh everything on a kitchen scale. Rye dough tolerances are tight and grams matter[1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Medium rye flour (Type 997–1150) | 700g | 100% | Use fresh, high-quality rye |
| Water | 630g | 90% | High hydration typical for Roggenbrot; adjust if dough breaks down |
| Active rye starter (100% hydration) | 200g | 28.6% | Peak activity 4–8 hours after feeding |
| Salt | 20g | 2.9% | Salt controls fermentation and strengthens structure |
| Caraway seeds (optional) | 10g | 1.4% | Traditional flavor note |
Schedule
Traditional Long Ferment
Develops deep sourness and keeps well
Weeknight Version
Mix in evening, bake next day
💡 Tips
- If dough looks overactive → chill earlier to preserve structure[3]
- If you need more sourness → build a stronger levain and extend cold retard[6]
Step by Step
Autolyse and mix
Combine rye flour and 90% of water in a large mixing bowl and rest 20–30 minutes to hydrate pentosans. Add starter and remaining water if needed, and mix with a dough scraper until homogeneous. Avoid intensive kneading—rye develops structure chemically, not by gluten formation[2][7].
⏱ 30-45 minutes (including autolyse)
Salt and rest
Add salt and mix gently until incorporated. Rest 15–30 minutes. Salt slows enzymes and helps prevent excessive amylase activity that can make rye gummy[2].
⏱ 15-30 minutes
Bulk fermentation (short and monitored)
Cover the dough and ferment at 20–22°C. Rye dough benefits from a shorter warm bulk (3–5h) because rye amylases can degrade structure at long warm proofs[1][2][8]. Watch volume increase and pH if available—sufficient acidification prevents gumminess[2].
⏱ 3-5 hours depending on temperature
Shape (wet hands method)
Dust work surface with rye or rice flour. Use a dough scraper to turn dough out; wet your hands to shape an oblong or batard without degassing. Place seam-side up in a floured banneton or lined basket.
⏱ 10 minutes
Final proof and cold retard
Cover and retard in fridge for 12–48 hours. Cold proof improves acidity and flavor while slowing enzymatic breakdown[3][6]. For shorter timelines, proof 1.5–2 hours at room temp but watch carefully to avoid overproof.
⏱ 12–48 hours (or 1.5–2 hours room temp)
Bake
Preheat oven to 250°C/480°F with a Dutch oven inside for 30–45 minutes. Turn loaf onto parchment paper, score shallowly with a bread lame (use gentle strokes to avoid deflating wet rye), place in pot, cover. Bake covered 15–20 min, then uncover and reduce to 200°C/400°F for 30–40 min until crust is deep brown. Internal temp target: 96–98°C / 205–208°F measured with an instant-read thermometer[3][5][7].
⏱ 60-75 minutes total
Cooling
Transfer loaf with oven mitts to a wire rack and cool completely (2+ hours). Cutting while warm causes a gummy, under-set crumb—cooling lets starches finish retrograding and crumb set[2][4].
⏱ 2+ hours
Tips & Variations
Variations
Kommissbrot with seeds
Add 80–100g mixed seeds (sunflower, flax)
→ Increases texture and shelf-life; fold in during shaping
Wheat-boosted Mischbrot
Replace 100–200g rye with bread flour
→ Slightly lighter crumb and improved oven spring
Caraway & fennel
Add 5–10g caraway and 2–3g crushed fennel
→ Traditional aroma commonly used in German rye breads
Pro Tips
- 💡 Measure flour and water on a kitchen scale for repeatable results
- 💡 If dough becomes overly sticky mid-bulk, shorten warm bulk and move to fridge to preserve structure[1][2]
- 💡 Dust banneton with rice flour to prevent sticking during unmolding
Common Issues
Common issues with rye breads and quick fixes:
Storage
Wrapped in linen or bread bag
5-10 days
Slice as needed; cut side down to retain moisture
Room temperature in bread box
5-7 days
Acidity helps preserve crumb; avoid plastic long-term
Freezing
3 months
Slice before freezing and reheat slices from frozen
⚠️ Avoid refrigeration—starch retrogradation accelerates staling in cool temperatures[2][7]
Sources
-
[1]
Humbly Homemade (dirndl kitchen republished) – German Sourdough Bread Recipe (With Rye) - dirndl kitchen – Link
-
[2]
Dirndl Kitchen – German Rye-Wheat Bread with Sourdough: Mischbrot ⋆ My German Recipes – Link
-
[3]
Reddit user (Breadit) – Authentic German Roggenbrot Recipe – Crusty Rye Bread – Link
-
[4]
Reddit user (Breadit) – Roggenbrot – Traditional German Rye Bread Recipe – Link
-
[5]
GermanCulture / Community – German Roggenbrot (Rye sourdough bread) recipe - Reddit Breadit – Link
-
[6]
My German Recipes – A german military classic: Kommissbrot - Reddit Breadit – Link