Alpenruchbread overnight

Today I have a very practical and delicious bread recipe for you, for my Alpenruch bread. It tastes mildly aromatic and is nice and juicy and fluffy. Those of you who know and love Ruchmehl can certainly guess ... ♥

Alpenruchbrot

The dough for this Alpenruchbrot will be like mine Grain bread with kefir also - prepared in the evening and filled in a loaf pan. Then it can mature for many hours and develop a wonderful aroma. The next morning, all you have to do is preheat the oven well and then bake the alpine aroma bread vigorously. Sounds easy, doesn't it?

This delicious bread is really one of our favorites right now. My children also like to take it with them to school as a snack. Because the juicy, fluffy crumb still tastes good after a few hours in the bread box. It is also ideal if you do not have that much time and do not feel like doing a lot of pre-doughs and an elaborate dough process. In any case, it has become a real everyday bread for us. ♥

Alpenruchbrot

Ingredients for the Alpenruch bread:

(for a 1kg bread pan, a 30x12cm loaf pan or a magic box)

  • 400g Ruchmehl (alternatively wheat flour type 1050)
  • 200 g Alpine rye flour (alternatively rye flour type 1370 OR 100 g whole grain rye flour + 100 g rye flour type 1150)
  • 1g fresh yeast
  • 20g ASG from (rye) sourdough
  • 400 water, cool
  • 100g yogurt, 3,5% F (vegan: soy yogurt)
  • 10g of beet syrup or brown sugar
  • 10g homemade baking malt (recipe)
  • 15g salt
  • Add 20g of oil to the dough
  • Rye flour for the mold and for sprinkling

Prepare alpine curd bread:

  1. Line the baking pan with parchment paper or grease it well and sprinkle with rye flour.
  2. Dissolve the yeast, ASG and syrup / brown sugar in the water.
  3. Add the remaining ingredients (except for salt and oil) and knead well for 10-15 minutes.
  4. After about half the kneading time, add the salt and oil in portions and knead in.
  5. Pour the finished dough into the baking pan and smooth it out with a slightly damp spatula or something similar.
  6. Then sprinkle the dough generously with rye flour and cover.
  7. Let rise for about 10-12 hours (overnight) at room temperature (20-22 ° C). When it is warmer, the walking time is shortened (e.g. in summer), when it is cooler, the walking time is longer.)
  8. The next morning, preheat the oven to 250 ° C top-bottom heat and put the bread in the preheated oven on the grid, bottom shelf (!). Steam right at the beginning of baking (burst of steam) or spray plenty of water into the oven at the beginning of baking.
  9. After 10 minutes, switch the temperature back to 210 ° C and open the oven door wide once. Bake for another 40-50 minutes (a total of approx. 50-60 baking time). The baking time and temperature may vary slightly in your oven.
  10. Turn the finished bread out of the mold and let it cool down on a wire rack.

Preparation in the Thermomix:

  1. Line the baking pan with parchment paper or grease it well and sprinkle with rye flour.
  2. The yeast, the ASG and the syrup / br. Put the sugar and the water in the mixing bowl, 1 min. / Speed 2).
  3. Add the remaining ingredients (except for salt and oil) and knead for 3 minutes / dough setting.
  4. Add salt and oil, 2 min / dough kneading setting.
  5. Pour the dough into the baking pan and smooth it out with a slightly damp spatula or something similar.
  6. Then sprinkle the dough generously with rye flour and cover.
  7. Let rise for about 11-12 hours (preferably overnight) at 20-22 ° C. (When it is warmer, the walking time is shortened (e.g. in summer). When it is cooler, the walking time is longer.)
  8. The next morning, preheat the oven to 250 ° C top-bottom heat and put the bread in the preheated oven on the grid, bottom shelf (!). Steam right at the beginning of baking (burst of steam) or spray plenty of water into the oven at the beginning of baking.
  9. After 10 minutes, switch the temperature back to 210 ° C and open the oven door wide once. Bake for another 40-50 minutes (a total of approx. 50-60 baking time). The baking time and temperature may vary slightly in your oven.
  10. Turn the finished bread out of the mold and, if necessary, let it stand for a while without the mold in the switched-off oven.
  11. Then let cool down completely on a wire rack.

Alpenruchbrot Alpenruchbrot

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16 thoughts on “Alpenruchbrot über Nacht”

  1. Thank you very much for this great recipe! We are absolutely thrilled! This is baked again at the WE.
    Love from
    Birgit

  2. Hello, a question: Can I also use champagne rye instead of alpine rye flour? And can I make the dough in the evening, let it start and then put it in the fridge? Would like to bake at 3pm….

    1. Hi there,

      #Champagne rye should not be a problem, there is at most a difference in taste and a small difference in water absorption.
      With the overnight cooking, you would not have to keep the start too short or, alternatively, increase the yeast content minimally. Otherwise it shouldn't be a problem.
      I am happy to give you feedback as to whether it worked.

      Many greetings,
      Sonja

    2. Hello Sonja, it's done and looks very tasty. After it didn't work out at all last night, I just left it outside overnight and then put it in the fridge this morning. It worked out fine, thanks for the recipe and your help. LG from Petra

  3. Huhu,
    I'm thrilled ... the bread is in the oven. Looks very good.

    Can I also use freshly ground forest rye instead of alpine rye flour?

    Many greetings, Steffi

  4. Hello there,

    the bread tastes really great. What is the best way to get kernels in?

    Would love to bring in sunflower seeds or flax seeds. Can I take about 50-100 grams of the water and then use the kernels to make a swelling piece, which is then kneaded in?

    Lg Nina

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