Schwarzbrot
Ingredients
- 400 grams sourdough starter (can be discard). I like to use a lot of discard starter since I always have it piling up
- 400 gram of rye seeds (or wheat, whatever you have)
- 200 grams of rye flour
- 200 grams of water
- 8 grams of salt
Instructions
- Mix together all the ingredients
- Stir until they are homogenised
- Place in a covered pot, wait until doubled in size
- Spray/coat your loaf pan in olive oil
- Add oats and spread them across the loaf pan
- Toss in the dough, spread it out
- Cover the loaf pan
- Wait at least 2 hours until you see the dough rose/increased in size. You could bake it now, or…
- Take the dough and place it for another 8 hours in the fridge
- Preheat the oven to 230°C
- Place the loaf inside, cover with tin foil, or have a loaf pan with a cover
- After around 30 minutes remove the tin/cover
- Bake until temperature in the center of the loaf is 95°C. Took me an hour to get there
Notes
- Source: https://www.reddit.com/r/germany/comments/h0ab0s/definitely_my_favorite_german_bread_made_a/