Schwarzbrot: Dark whole-grain bread.
Schwarzbrot, or German Dark Rye Bread, is a robust, dense bread traditionally made with a combination of rye and wheat flours. This bread is often characterized by its rich, deep color and complex flavor, stemming from a long fermentation process and the addition of molasses or coffee, which enhances its distinctive dark tone. Schwarzbrot is typically enjoyed as a hearty foundation for sandwiches, a wholesome accompaniment to soups and stews, or simply slathered with butter. Rich in fiber and packed with nutrients, this bread is a healthy yet satisfying choice for any meal.
Introduction:
Welcome to a culinary journey through the heart of German baking traditions! Schwarzbrot, or 'Black Bread,' gets its rich color from the molasses and usually dense rye flour that forms its base. This Schwarzbrot recipe, inspired by The Bread Code, is a homage to simplicity and rustic flavors, offering a sour note from the discard starter and a dense, satisfying texture from the blend of seeds. Perfect for those who appreciate a hearty slice of bread alongside their meal or as a robust base for sandwiches. Let me share with you how to craft this traditional bread from the comforts of your own kitchen.
Ingredients:
- Whole rye flour: 1 kg (for a half-to-half ratio of fermented to fresh flour)
- Discard sourdough starter: 500 gr (or an active starter if preferred)
- Water: 1 liter (adjust for consistency)
- Rye seeds (or wheat seeds): 200 gr
- Salt: 20 gr (2% of the overall flour weight, as per EU regulations)
- Molasses: 100 gr (adjust to taste)
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: About 6 hours and 20 minutes (including proofing time)
Equipment: A pot with a lid, a mixing bowl, a loaf pan, a nonstick spray or oil for greasing, scale, a wooden spoon, and an oven.
Servings: 1 large loaf
Instructions:
1. Grind your whole rye flour or use pre-ground flour for convenience. Whole-grain is essential for an authentic taste and texture.
2. Take a pot with a lid (for later steps) and add your discard sourdough starter. If you have an active starter, feel free to use that instead.
3. Pour the water in and begin to mix, gradually incorporating the rye flour until you achieve a half-fermented to half-fresh flour ratio.
4. Add the salt, rye (or wheat) seeds, and molasses. The seeds should be given ample time to absorb moisture during fermentation, which can affect the final bread's chewiness. The molasses add color but won't contribute sweetness to the finished loaf, as the natural yeasts will consume the sugars.
5. Stir the mixture thoroughly. With rye bread, there is no need for an extensive kneading process.
6. After stirring, cover the pot and allow the dough to ferment until it has roughly doubled in size. This could take around 5 hours, but times may vary depending on your kitchen temperature.
7. Prepare a loaf pan by greasing it with nonstick spray or oil. Add some oats for a rustic finish, if desired, covering the greased surfaces.
8. Once your dough has doubled, transfer it into the prepared loaf pan. It may degas slightly, which is fine, as it will have a second rise.
9. Let the dough proof again in the pan until it has risen sufficiently.
10. Preheat your oven to 180°C (350°F) and bake the Schwarzbrot for approximately 1 hour. The bread is done when it emits a hollow sound upon tapping the bottom.
11. Allow the Schwarzbrot to cool completely before slicing to enjoy the full f
Please note this recipe was adapted and translated for English-speaking audiences based on content from The Bread Code on their YouTube channel at https://www.youtube.com/@the_bread_code.
Cooking Tips:
- If your dough is too sticky, you can wet your hands or the spatula to handle it more easily.
- Make sure to allow the bread to cool for easier slicing, as rye bread tends to be denser and moister than wheat bread.
YouTube channel - The Bread Code: https://www.youtube.com/@the_bread_code
Schwarzbrot: Dark whole-grain bread.
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