THE BEST SCHWARZBROT RECIPE – 100% AUTHENTIC GERMAN BREAD
This is how you make an authentic and amazing German Bread: Schwarzbrot. Using this recipe you will master making this superb tasting bread. This is the bread we Germans love and it features amazing taste and an excellent crust.
First of all – sorry international audience and hello Nordics and Germans. To the outside world this seems like a crime against bread craftsmanship, but to us this one of the best breads that we enjoy. We typically eat a lot rye flour and this bread consists of exactly that, rye flour and even more rye seeds. That’s what “Korn an Korn” translates to, seed to seed. “Schwarzbrot” translated to “Black bread”, because of the black color. The color is coming from both the rye flour and typically a little bit of molasses or malt that is being added.
I love to bake this recipe since I can use a lot of discard starter that I have at hand. Plus – it is probably one of the easiest to make breads that I could think of. No kneading, mostly just stirring the ingredients.
Ingredients:
– 400 grams sourdough starter (can be discard)
– 400 gram of rye seeds
– 200 grams of rye flour
– 200 grams of water
– 8 grams of salt
Instructions:
1. Mix together all the ingredients
2. Stir until they are homogenised
3. Place in a covered pot, wait until doubled in size
4. Spray/coat your loaf pan in olive oil
5. Add oats and spread them across the loaf pan
6. Toss in the dough, spread it out
7. Cover the loaf pan
8. Wait at least 2 hours until you see the dough rose/increased in size. You could bake it now, or…
9. Take the dough and place it for another 8 hours in the fridge
10. Preheat the oven to 230°C
11. Place the loaf inside, cover with tin foil, or have a loaf pan with a cover
12. After around 30 minutes remove the tin/cover
13. Bake until temperature in the center of the loaf is 95°C. Took me an hour to get there
Flour I am using:
Blog article on different flours in Germany: r
Drax Mühle Manitoba flour 14% protein: r
For ze Germans – T550 at Rewe 11-12% protein: a
Mulino Padano 15% protein: r
Follow me here too:
Github: b
Instagram: m
My blog: g
My website: e
Reddit: t
Telegram: m
Tiktok: k
Hoodies/T-Shirts:
The bread themed T-Shirts/Hoodies I designed and wear: s
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): n
Cooling rack: k
Dough scraper: r
Dutch oven for batards (Challenger Bread Pan): s
Dutch oven round (Lodge): d
Dutch oven with glas lid (Brovn): d
Infrared thermometer: r
Loaf pan (30cm length x 12cm width x 9cm height): r
Loaf pan with lid (34cm length, 13cm width, 12cm height): d
No stick spray (vegetable based): y
pH meter to check acidity: r
Weck starter jars: s
Useful videos:
Debaked ep. 1 – Pizza journey to Napoli: i
Debaked ep. 2 – Journey to a flour mill: l
Discard starter bread: d
Fermentation time table: e
Make your starter more active: r
Recommend sourdough bread recipe: e
Sourdough starter: r
Chapters:
0:00 Intro
1:30 Making the dough
4:18 Shaping the dough
6:00 Baking the bread
#germanbread #schwarzbrot
Recipe Video:
