Grandma`s Black Bread
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg rye flour (whole grain)
- 500 g rye meal
- 150 g sourdouh, preferably rye ST (your ASG)
- water
- 1 tablespoon salt
- some cumin
- 100 g beet syrup, can be up to twice the amount more
- Butter, for greasing the form
Print Recipe
Pin Recipe Instructions
- The ingredients are sufficient for a bread pan with a length of 30 cm or two rectangular cake forms
- 1st stage:
- For the pre-dough, mix 250 g of rye with the sourdough and 1/2 l of lukewarm water at least 38 hours before baking to form a dough.
- If ASG consists of a fully sour (finished bread dough), then please soak the bread dough in the water for 2 hours and liquefy it before you add the flour (stir with the whisk).
- The bowl should now be covered and in a place at least 20 degrees C warm for 24 hours.
- The dough ferments and then looks dirty, like dirty foam it can be.
- 2nd stage:
- Add 250g flour and 250g lukewarm water at least 14 hours before baking.
- The dough should now stand for 12 hours, covered of course, after which the dough should already smell sour and be a little sunken.
- 3rd stage:
- At least 2 hours before baking, mix 100g beet syrup with 500g rye meal and pour 3/8 l of boiling water over it
- and let stand covered for at least 1 hour.
- We mix our sourdough with the 500g flour and take the ASG for the next time.
- Now add 1 tablespoon of salt and, if you want, about 1 tablespoon of caraway seeds
- and the swollen rye meal (our breakfast piece).
- After greasing the pan (line cake tins with baking paper) let rise for another hour, preferably in the oven with the light switched on.
- Now preheat the oven to 190 degrees and put the bread in the bottom of the oven. Put another bowl of water in it.
- Bake the bread for about 1.5 hours, the edge then protrudes a few mm from the edge. If it is good, leave it to stand in the switched off oven for 1/4 hour then get out of the oven and carefully spray or brush again with water.
- When taking it out, knock on the underside, if it is done it sounds hollow.
- Let cool completely on a wire rack.
- Since this is a very heavy bread, it is advisable to cut it after a day or two.
- It doesn’t matter not to stick to the exact times, it will be more sour or hearty.
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