Favorite – Black Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g sourdouh
- 250 g rye flour (whole rain)
- 250 g whole wheat flour
- 250 g rye meal
- 250 g wheat meal
- 75 g wheat
- 75 g rye
- 45 g sunflower seeds
- 45 g pumpkin seeds
- 45 g sesame seeds
- 45 g flaxseed
- 2 tablespoon salt
- 2 tablespoon turnip tops
- 1 teaspoon bread spice mixture, to taste
- 1 cube yeast
Print Recipe
Pin Recipe Instructions
- Day 1:
- Mix the sourdough with 125 g of rye and whole wheat flour, add 125 g of rye and wheat meal, as well as 500 ml of warm water. Let rise overnight in a warm place.
- Soak the wheat and rye grains overnight.
- Day 2:
- Add 125 g of rye and whole wheat flour and 125 g of rye and wheat meal as well as 350 ml of warm water to the dough and let rise in a warm place.
- Pour off the soaked grains and add the sunflower seeds, pumpkin seeds, flax seeds and sesame seeds as well as the salt, the turnip tops and, if you like, the bread spices. Dissolve the yeast cube in a little warm water and add. Mix everything well. (With an older sourdough, the yeast may not be necessary.)
- Place in a large, greased 35 cm loaf pan (35x16x10) and let rest a little more.
- Bake for 1 1/4 hour at 230 degrees (convection). Cover with baking paper if necessary. Place a small ovenproof dish with water on the wire rack. Finally, bake for about 10 minutes without the pan and leave to stand in the switched-off oven.
- Day 3:
- Cut and eat.
- I made the sourdough myself according to the basic recipe from Seelenschein here at CK.
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