Black Bread

Summary

Ingredients

• 200 g sourdouh, (rye sourdouh)
• 100 g rye meal
• 250 g rye flour 1150
• 100 g rye flakes, alternatively whole rain oat flakes
• 50 g sunflower seeds, also works without
• 50 g flaxseed
• 15 g salt
• 1 tablespoon beet syrup, alternatively plum jam or honey
• 400 ml water, lukewarm
• possibly yeast, fresh (see text)

Print Recipe Pin Recipe

Instructions

1. Put all ingredients in a bowl and stir or knead for a good 5 minutes using a mixer or food processor (the dough will be relatively soft, which is correct).
2. Cover the bowl and let the dough rise (depending on the room temperature, this can take 2-6 hours, the leavening strength of the sourdough is also important. So always check). Once the dough has doubled in volume, it is ready for further processing.
3. If you like the taste of the bread more intensely, you can also let the dough rise overnight in the refrigerator, which I recommend.
4. Now knead or stir the dough again briefly and pour it into a mold (for me the dough was too soft to be freely placed on a tray, but I generally prefer to use baking pans. For professionals, it may be kneadable and can be pushed freely ).
5. Now cover the pan and let the dough rise again for a good third. The dough is ready to bake when you press lightly into the dough with your finger and it gives way and no longer rises.
6. Now preheat the oven to a good 250 ° C top / bottom heat!
7. Place a cup of hot water on the bottom of the oven and slide the mold into the middle rail.
8. After a good 5 minutes, turn the oven down to 200 ° C and bake the bread for a good 40 minutes.
9. I usually recommend doing a knock test here. If the bread sounds hollow, it`s done. But since one baking pan is used here, you have to know your oven well and know how hot it is, since almost every oven heats differently. For me, 45 minutes was always enough and the bread was ready.
10. You can also carefully remove the bread from the mold after a good 35 minutes and let it bake open to the end. Here, however, please be careful whether the bread loosens easily or threatens to collapse, then please leave it in the form!
11. If you have a strong leaven, you can do without yeast completely. If the sourdough is still quite young, it is better to work with yeast because it is not yet strong enough.
12. Here, however, just 7g fresh yeast is enough.
13. You can also replace the rye flour with wholemeal rye flour, but add approx. 50ml more water because wholemeal flour needs a little more water.
14. You can also add some bread spices to the dough for a stronger taste. The sunflower seeds can be replaced with pumpkin seeds!
15. Often you can also find sugar couleur in dark bread, I don`t use this because I like the natural color of the bread and, in my eyes, it is so dark enough! But if you still want to put this in, you are welcome to do so, it is only for the color and not for the taste!
16. The bread stays fresh for a long time, for me it was still very tasty after 1 week. It has a strong taste!
17. I always let the dough rise overnight in the refrigerator, so the bread tastes a little better in the end, I think!
18. I find it a nice alternative to normal black bread, although there are also nice recipes with whole wheat in the DB!

Also Like

Grain Bread or Black Bread

The perfect grain bread or black bread recipe with a picture and simple step-by-step instructions. More...

Favorite – Black Bread

The perfect favorite – black bread recipe with a picture and simple step-by-step instructions. More...

Black Beer Bread

The perfect black beer bread recipe with a picture and simple step-by-step instructions. More...

Hannis Black Bread

The perfect hannis black bread recipe with a picture and simple step-by-step instructions. More...

Rhenish Black Bread

The perfect rhenish black bread recipe with a picture and simple step-by-step instructions. More...

Round Black Bread

The perfect round black bread recipe with a picture and simple step-by-step instructions. More...

Mellies Black Bread

The perfect mellies black bread recipe with a picture and simple step-by-step instructions. More...

My Black Bread

The perfect my black bread recipe with a picture and simple step-by-step instructions. More...

Tyrolean Black Bread

The perfect tyrolean black bread recipe with a picture and simple step-by-step instructions. More...

Clara`s Black Bread

The perfect clara`s black bread recipe with a picture and simple step-by-step instructions. More...

East Frisian Black Bread

The perfect east frisian black bread recipe with a picture and simple step-by-step instructions. More...

Ela`s Black Bread

The perfect ela`s black bread recipe with a picture and simple step-by-step instructions. More...

Black Beer Carrot Bread

The perfect black beer carrot bread recipe with a picture and simple step-by-step instructions. More...

Black Bread in Mason Jar

The perfect black bread in mason jar recipe with a picture and simple step-by-step instructions. More...

Black Bread – Only with Sourdough

The perfect black bread – only with sourdough recipe with a picture and simple step-by-step instructions. More...

Black Bread Soup with Frankfurters

The perfect black bread soup with frankfurters recipe with a picture and simple step-by-step instructions. More...

Black Bread with Sunflower Seeds

The perfect black bread with sunflower seeds recipe with a picture and simple step-by-step instructions. More...

Black Forest Country Bread

The perfect black forest country bread recipe with a picture and simple step-by-step instructions. More...

Black Forest Monastery Bread

The perfect black forest monastery bread recipe with a picture and simple step-by-step instructions. More...

Black Forest Raftsman Bread

The perfect black forest raftsman bread recipe with a picture and simple step-by-step instructions. More...