Holstein Style Black Bread
by Editorial Staff
Summary
| Prep Time | 12 mins |
| Cook Time | 1 hr |
| Total Time | 13 hrs 12 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 410 g rye meal, (whole rain meal)
- 130 g sourdouh, (wholemeal rye sourdouh, uided, rather liquid)
- 370 g water
- 110 g whole wheat flour
- 1 teaspoon sugar
- 2 teaspoons salt
- 12 g yeast
- 1 handful sunflower seeds, optional
- fat, whole rye meal or flour for the mold
Print Recipe
Pin Recipe Instructions
- Mix the whole rye meal with the water and let it soak for about 1 hour. Then knead in the remaining ingredients well, due to the different consistencies of sourdough recipes, it could be possible that more water is needed. After kneading, pour the dough into a greased and floured loaf pan (25 cm) and cover. I like to sprinkle the loaf pan with whole grain rye meal. The bread can be left covered overnight (or 12 hours). The long walking time makes it nice and easy.
- Preheat the oven to 220 degrees, put the bread in the oven, then switch down to 200 degrees after 10 minutes and bake for another 50 minutes. For a great crust, it is advisable to take the bread out of the loaf pan about 15 minutes before the end of baking and bake it on a wire rack.
- If you like it even more pithy, you can only soak half the shot.
- If you want, you can take warm water and let the bread rise in a nice warm place for just 2 hours. That works well too.
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