Schwarzbrot

Experience the hearty embrace of Schwarzbrot, a traditional German rye bread infused with nutty sunflower and aromatic caraway seeds. Perfect for a cozy breakfast or as a robust side for your favorite soups and stews.

• 300 g whole wheat flour
• 200 g rye flour
• 1 ts salt
• 1 ts sugar
• 10 g active dry yeast
• 400 ml water
• 50 g caraway seeds
• 50 g sunflower seeds

Method

1. 1

   In a small bowl, mix lukewarm water with sugar and active dry yeast. Let it sit for about 10 minutes until frothy.

2. 2

   In a large mixing bowl, combine whole wheat flour, rye flour, and salt. Mix well to combine.

3. 3

   Once the yeast mixture is frothy, pour it into the flour mixture. Stir until a sticky dough forms.

4. 4

   Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Optionally, incorporate caraway and sunflower seeds during kneading.

5. 5

   Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

6. 6

   Preheat your oven to 220°C (430°F). Once the dough has risen, shape it into a loaf and place it in a greased loaf pan.

7. 7

   Let the dough rise again for another 30 minutes. Optionally, make a few slashes on top with a sharp knife for aesthetic.

8. 8

   Bake in the preheated oven for 40-60 minutes or until the bread sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.