German rye bread?

[thebestpossibletaste]

Does anyone have a recipe for German rye bread?

My eldest dd is visiting next week and British bread makes her ill so I'd like to bake some German rye bread for her (which doesn't make her ill).

I don't know how to make sour dough but suspect it is involved. I live in the sticks so no nice bakeries around, I'm limited to supermarkets and Holland & barrett.

Grateful for any help.

Starter takes a few days so you must make it very soon(tomorrow?).What exactly makes her sick?Is she allergic to anything?
When you go to the supermarket look at baking section or "free from",tesco has a good range of flours from Doves Farm-rye,spelt,gluten free and so on and so on.Ask the staff about healthy food setcion as well-they may have german bread called pumpernickel.

Thanks.

Do you have a recipe too?

She doesn't know what makes her ill but she gets terrible stomach ache when back in the uk and eating English bread so I thought I'd try some authentic German rye bread. Suspect any rye bread bought at tescos may have white flour in it and hence cause her problems too.

I suffer with IBS and have had to cut gluten out of my diet completely but she likes bread!

I can nip to tescos tomorrow but only have small tescos nearby and can't get to a bigger store as I'm working. How do I make the starter?

Thanks.

Rye flour and a bit of lukewarm water and keep in a warm place (boiler cupboard).Consistency roughly the same as for pancakes.After a couple of days the mixture starts bubbling-then start adding a bit of flour and lukewarm water every day after taking out a bit of a mixture(this feeds the starter).Make sure it has plenty of space for expanding-if it spills over you'll end up with concrete-like paste and it's very difficult to clean up.

Try asking for a ready made bread first,it would be easier for you.

Get Lidl's rye bread mix - 350ml lukewarm water + 500g (half a packet) of mix: bob's your uncle .

I do it in my breadmachine, but there are v good instructions on the packet.

Or go for their 100% rye bread, straight off the shelf.

Or use rye flour, water, a tea spoon of salt, a bit of suger + dry yeast. The important thing is to let the dough rise, knead back down, rise again, and if you can affort the time, repeat for a third time before baking.

Sour dough is nothing different but yeasts naturally occurring in the air populating and feeding off you flour and water mix, so for a quick bread 'normal' yeast achieves a similar aim.

FWIW, I make bread all the time, usually cheat with Lidl's bread mixes because their breads are the closest thing to German bread I have come across and v easy.

Here's the link to give you a rough idea

www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/

I would recommend bigger jar though.As for water-boiled tepid will be fine.

No lidl here sadly.

Thanks limeflower.