Rhenish Black Bread
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 1 hr |
| Total Time | 3 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g rye flakes
- 125 g rye meal
- 200 g whole wheat flour
- 50 g rye sourdouh, dry
- 75 g sunflower seeds
- 10 g yeast, fresh
- 2 teaspoons salt
- 2 tablespoon apple tops, or turnip tops, heaped
- 350 ml water
- 1 shot caramel
Print Recipe
Pin Recipe Instructions
- Mix all ingredients well and let stand for at least 2 hours. You don`t need to knead the dough.
- Fill into a small baking pan, I always use a round 18 cake pan.
- Baking time:
- 250 ° C for 20 minutes
- 200 ° C 40 minutes
- on the lowest rail
- After baking, cover with a wet towel and only remove from the mold after it has cooled down. Tastes better the next day than freshly baked.
- Tip:
- As an alternative to sourdough: 250 g whole wheat flour, 200 ml buttermilk, 150 ml water (instead of 350 ml water).
- The rye flakes can also be replaced by grainy oat flakes.
- You can make apple cabbage yourself, I have already set a recipe for it, alternatively you can use beet cabbage, honey or plum jam.
- Sugar color is only for the really nice color, it doesn`t give much taste, the bread just looks better.
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