German Schwarz Brot or German Rye

About this episode

This episode covers the recipe and process for making German Schwarz Brot, a type of German rye bread.

WATER = warm 2 C- may end up being more depending uponsourdough starter thickness. DARK or whole RYE FLOUR 2 ½ C WHOLE GRAIN wheat flour 2 C SOURDOUGH STARTER 1C Molasses ¼Cs YEAST 1Tablespoon dry yeast or 1 packet Mix, thick sponge, let sit for 1.5 hours Add WHITE BREAD FLOUR 2C with the salt below incorporated into it. SALT 1 T Knead for 8-10 minutes adjusting by adding in more whiteflour or water if needed, thicker denser dough than traditional breads but itshould hold shape, and start out very sticky and then the water will get absorbed. The whole grains take longerfor the water to absorb and rye is stickier than wheat. So, it should be messy at first. After you get a good dough, then add seeds. We use caraway and sunflower seeds. CARAWAY SEEDS 1T SUNFLOWER SEEDS 1/2C, 1T for the top. If you want a black bread then youcan add 2T of carmel color to the water. It doesn’t add any flavor, just plenty of blackness. Divide in two, and shape like a football, seam side down.Egg wash and add your seeds to the top. Let rest about 1/2 hour, then score down the middle and bake in a 400 degree oven for 25-30 minutes. Happy Baking! For more informationabout House of Bread, please visit…

Topics covered

• baking
• bread making
• sourdough
• German recipes
• rye bread
• cooking techniques

Keywords

• German Schwarz Brot
• German Rye
• sourdough starter
• whole rye flour
• baking
• caraway seeds
• sunflower seeds
• bread recipe

Mentioned in this episode

Organizations: House of Bread

Products: German Schwarz Brot, German Rye, sourdough starter, whole rye flour, whole grain wheat flour, molasses, dry yeast, white bread flour, salt, caraway seeds

Places: 400 degree oven

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