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AGA German Rye Bread

AGA German Rye Bread

Richard Maggs, The AGA Cookery Doctor

  • 150ml (5 fl oz) lager
  • 115ml (4 fl oz) cold water
  • 7g (1½ tsp) fast-action dried yeast
  • 225g (8 oz) strong white bread flour
  • 1 tsp sea salt
  • 225g (8 oz) rye flour
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 egg, beaten
  • A little olive oil, for greasing
  • 1 tbsp strong white bread flour, for dusting


Place the lager in a small pan and bring to simmering point on the Simmering Plate, remove from the heat, add the cold water and leave to cool.

Sift the white flour into a large bowl, add the salt, rye flour and seeds and stir together.  Make a well in the centre and add the beer and water when they are at blood temperature, together with the egg.  Mix to a soft, almost sticky but not wet dough – you may need a little extra cold water.

Knead with a dough hook in a KitchenAid stand mixer at a slow speed for 6 minutes or by hand for 12.  Remove the dough and add a little oil into the bowl, roll the dough in this so that it is lightly coated and then cover with a piece of cling film.  Place on a work surface next to the AGA and leave for 45 minutes to an hour – until it has doubled in size.

Knock back the dough with your fist and knead for a minute and shape into a large oval loaf.  Place on an AGA cold plain shelf, lightly oiled, or lined with Bake-O-Glide.  Use a really sharp knife to slash down the centre of the loaf.  Cover loosely with an oiled piece of cling film.

Place to prove on a chef’s pad or folded cloth on the closed Simmering Plate lid or use the Warming Plate if your AGA has one.  Leave for 20-30 minutes – it is ready to bake when it is 1½ times its original size.

Carefully lift off the cling film and sprinkle with the white bread flour.  Place a clean hand under a cold tap and then shake drops over the cold plain shelf twice, on each side of the centred loaf – this will turn to steam to encourage good ‘oven spring’ during baking.


2, 3, 4 and 5 oven AGA:

Slide the cold plain shelf onto a grid shelf on the floor of the Roasting Oven.  Bake for 15 minutes and then turn.  Bake for a further 10-15 minutes, until it is risen and a good colour.  It should sound hollow when tapped on the underside.

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