Preparation Mix the baking mix, water and yeast well in a mixing bowl with a stirring spoon. Cover the dough with a damp cloth and let it rest in a warm place for 30 min. With moistened hands, pour the dough into a greased loaf pan and smooth it out. Cover again with a damp cloth and let rise in a warm place for about 45 min. Spray the top of the bread with water until it is shiny and moist. Bake the bread on the middle shelf in the oven preheated to 250 °C (top and bottom heat) at 190 °C for about 60 min. After baking, remove the bread from the loaf pan immediately. Do not cut until the next day. You still need 1/2 cube (21 g) fresh yeast, 500 ml warm water (approx. 30 °C) Tip 1/2 cube fresh yeast corresponds to one package dry yeast (7 g)
- German rye bread mix
- Full rye bread dough
- Premium rye bread dough
- Premium rye flour
- Online german rye flour
Baking mix for wholemeal rye bread (90,7 % wholemeal rye)
ROGEN whole grain rye meal (90.7%), dried ROGGEN sourdough, salt. May contain traces of: Egg, soy, milk, sesame.
Note: The information on ingredients and the rounded average values for nutritional values refer to the current recipes. In the case of changes, products in existing and new compositions may be commercially available, so that we recommend a supplementary comparison with the information on the packaging. Deviations may also arise in transitional periods from new legal requirements or other changed conditions.
Nutritional information per 100g
Energy: 1298kJ / 308kcal
Fat: 1.7g
of which saturates : 0.2g
Carbohydrates: 56g
of which sugars : 1g
Protein: 9.5g
Salt : 2.6g
Reference amount for an average adult ( 8400kJ / 2000kcal )
Europe (NON EU) / UK
USA 
European Union (EU) 
Canada / Rest of World 
