This is my favorite German Rye Bread. It reminded me when I was first tasting a rye bread in Berlin hotel for breakfast. I just miss it so much until I found a recipe from the book that my mum gave to me weeks ago. This is quite a dense and solid bread containing with 1/3 of
rye flour and again, it is a healthy version of bread.
I followed exactly the same recipe from the book to make this rye bread. I mixed these ingredients in my dough mixer:
200g bread flour, 100g rye flour, 5g instant dry yeasts, 5 g salt, 190g slightly warm water and 10g of molasses. Then I placed it in a grease bowl and covered with cling film to rest for 30 minutes. Punch it down after the resting and roughly shape it into a ball by simply tighten it up and let it face up rather than the smooth part face up as the book had mentioned to give it a rustic look. I covered it with a damp towel and let it proof for about 30 minutes before baked it in the oven at 230'C about 25 - 30 minutes.
I really like this rustic look and it shows a very homemade country bread. My hubby and I was very enjoying the rye flavor and we hardly taste the yeasts on this bread. I shall put this recipe in my regular breakfast menu.
Those are the stuffs that always filled up in a container and stored in my kitchen cabinet for my craving teeth at anytime. There are Nutty Granola, a recipe from my idol chef Ellie Krieger, Italian Fruity Biscotti a recipe from so called “sweet baby James” James Martin from the UK, and Nutty French Balls from a Japanese recipe book translated by Taiwanese. My family like these stuffs as I do and I like to used it as a gift when I’m rushing to visit anyone else. I have introduced the Granola at my previous posting, and now I continue with the other two. First, I like to share the Nutty French Balls.
I mixed 187g of sugar powder with 85g each for chopped walnuts, almonds, and hazelnuts then divided it into two bowls of 13g and 6g for chocolate powder and instant coffee powder respectively. 
Warm the two bowls of mixture in a preheated oven at 100°C for about 5 minutes or until the mixtures become 40°C (this step for mixing up with eggs white much easier later on).
Mix these warm mixtures with 40g and 45g egg whites for chocolate and coffee mixture respectively. The eggs white seems very little when mixing with the mixture but this measurement is just nice for the texture later on. The mixture would be too wet to roll up if the egg white is too much.
I shaped each mixture into 13 balls each for both flavors and baked in a preheat oven at 130°C for about two hours.
This Nutty French Balls are very crunchy and definitely could cure someone who is crazily craving like me and also good to serve with a cup of coffee or tea for my guests come in without prior notice (sometimes it happen).
