This particular recipe has been adapted from http://www.chefkoch.de/rezepte/2164761347523604/Roggenbrot-ohne-Sauerteig.html. It has been adjusted to make a slightly bigger loaf in light of available baking tin sizes.
Rye Bread without Sour Dough
This is a very tasty rye bread recipe which comes very close to what is obtainable in Germany.
Making the dough
Place the yeast and water into a bowl suitable for mixing the dough. Leave to sit in
a warm place until the yeast begins to foam slightly.
Mix the dry ingredients together in such a fashion that the sugar and salt are well
Combine together yeast-water mixture, dry mix, and oil.
Once reasonably mixed, dump the dough onto a suitable surface and knead well.
Form the dough into a ball, cover with a bit of vegetable oil, and return it to the bowl.
Cover the bowl with plastic wrap to keep out draught and foreign matter, and place it in a warm place to rise for approximately 2 hrs.
Forming the loaf
Once the dough has roughly doubled in size, return it to the work area. Punch it down, knead thoroughly once more, and form into a loaf ca. one foot long.
Place the loaf on parchment paper, cover once more, and leave to rise ca. 40 min or until it has doubled in size.
Dilute the egg white in a tablespoon of water and brush it over the loaf as a glaze.
Sprinkle sesame seeds or other desired topping onto the glaze.
Slit the loaf on an angle a few times.
Bake in an oven preheated to 375°F/190°C for approximately 20 min.
Remove the loaf from the oven and brush over with the egg white mix again, then return the loaf to the oven to bake for an additional 20 min.
Repeat, but this time return the loaf to bake for 30 min, (i.e. for a total of 1 hr 10 min) or until it has a suitably browned crust.
Food value: ca. 229 kcal/100 g.
The final weight of one loaf is ca. 1022 g; 1106 g.