East Frisian Black Bread
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- g 1,000 rye meal, finely round
- g 1,000 wheat
- 30 g salt
- 4 tablespoon honey or
- 2 tablespoon honey and
- 2 tablespoon sugar beet syrup
- 125 g sesame seeds
- 125 g flaxseed
- 125 g sunflower seeds
- Water, lukewarm
- 1 dough (sourdough - approach)
Print Recipe
Pin Recipe Instructions
- The evening before:
- Mix 500 g of rye flour with the sourdough mixture, add approx. 1 liter of lukewarm water and stir.
- next morning:
- 500 g rye flour and 500 g wheat flour with 750 ml lukewarm water
- add and mix.
- Always cover the large bowl with a towel and store in a warm place or in the oven (without temperature switch-on)
- put.
- Important in the evening: Remove 1 batch of sourdough (approx. 5 tablespoon), fill into a glass and store in the refrigerator for the next bread dough. Shelf life approx. 14 days, can also be frozen.
- Add 500g of wheat flour, the salt, sesame, flaxseed, sunflower seeds, 4 tablespoons of honey (or as stated above) to the previous dough and lukewarm with as much. Mix in the water to create a batter as thick as a batter.
- Fill into greased loaf tins (3/4 full) and let rise in the oven at 30 ° for 1 hour
- Then bake at 240 ° = 20 minutes
- Bake at 190 ° = 80 minutes.
- Turn out of the tin immediately after baking and let cool under tea towels.
- Note: if no sourdough mixture is purchased:
- Sourdough approach to make yourself:
- Mix 100g rye flour and 250 ml water and leave covered for 3 days at room temperature. (Can be taken from the above amount of flour).
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