Chef's Book | Recipe Site Yummy Recipes Site
In Germany, we call this bread “Schwarzbrot” (Black Bread) or “Vollkornbrot” (Whole Grain Bread). Often it is baked with Rye Berries, so it is a Dark Rye Bread but we also like to use a mix of different grains which makes it a Multigrain Bread. However you want to call it and whatever grains you will be using, this recipe makes a very delicious and healthy bread!
Equipment
-
4 – 5 loaf pans (number depending on their size)
Ingredients
Pre Dough
- 150 g Sourdough Starter
- 1000 g Grains (rye or grain mix)
- 350 g rye flour
- 1200 ml water (5 cups)
Bread Dough
- 250 g Flax Seeds
- 400 ml boiling Water
- 350 g all purpose flour
- 350 g Einkorn or Spelt Flour
- 250 g Sunflower Seeds or Pumpkin Seeds
- 1-2 Tbsp. Molasses
- 80 g salt
- 15 g bread spice
- 3 Packages dry yeast
To feed the Sourdough
- 75 g all purpose flour
- 75 ml water
Metric – US Customary
Instructions
-
12 to 24 hours before you want to bake your bread, fill the ingredients for the pre dough into a very large bowl. After adding the water, stir all ingredients very well.
-
Cover the bowl and set it aside at a warm place.
-
[To refill your sourdough: Put your remaining sourdough into a small bowl and add 75 g of all purpose flour and 75 ml of water. Stir and put it back into it’s jar. Let the Sourdough stand in the kitchen for 24 hours, then put it back into the fridge until you bake with sourdough again.]
-
24 hours after mixing the pre dough, bring the 400 ml of water to a boil, fill the flax seeds in a bowl and pour the boiling water over the flax seeds. Let stand for 1 hour.
-
Now add all the remaining ingredients – exept for the salt – into the large bowl with the predough. Also add the Flax seeds and mix all very well.
-
Add the salt and mix very well, use your hands if possible. The dough is more of a mash or pap than a regular dough. If the dough is to dry, add a little more water but don’t make it too wet. Watch the video to see the right consistency.
-
Grease 3 or 4 baking pans and fill each pan 3/4 th high with the dough. Use some water and a brush and brush the water ontop of the dough.
-
Cover the baking pans and let stand at a warm place until your dough has significantly increased its size.
-
Preheat the oven to 50°C / 120°F or to the lowest temperatur to which your oven can be set.
-
Brush some water onto the breads again and then put them into the oven for 90 minutes.
-
Increase the oven temperature to 150°C / 300°F and backe the bread for 60 minutes.
-
Lower the oven temperature to 100°C / 210°F and bake for another 2.5 hours.
-
After the bread has baked, let it cool completely, then put it in a plastic bag overnight.
-
The next day you can slice and freeze your bread or just freeze it unsliced.
-
Tip: You can also add some whole hazelnuts to the bread dough!
