📝 About This Recipe
A cornerstone of German baking culture, this hearty Schwarzbrot is a dense, dark, and deeply flavorful rye bread that defines the traditional 'Abendbrot' experience. Made with a slow-fermented sourdough, cracked rye grains, and a touch of beet syrup, it offers a complex tang balanced by earthy sweetness and a satisfyingly chewy texture. This is not just bread; it is a nutritional powerhouse that stays fresh for days and develops its full character only after a patient resting period.
🥗 Ingredients
The Sourdough Starter (Sauerteig)
- 50 grams Active Rye Sourdough Starter (at 100% hydration)
- 200 grams Whole Rye Flour (Type 1150 or dark rye)
- 200 ml Water (lukewarm, approximately 30°C/85°F)
The Grain Soaker (Brühstück)
- 200 grams Cracked Rye Grains (Roggenbackschrot, medium or coarse grind)
- 75 grams Sunflower Seeds (raw and unsalted)
- 50 grams Flaxseeds (whole)
- 15 grams Sea Salt (fine grain)
- 250 ml Boiling Water (to fully hydrate the grains)
The Final Dough
- 250 grams Whole Rye Flour (additional for the main mix)
- 40 grams German Beet Syrup (Zuckerrübensirup or dark molasses)
- 10 grams Barley Malt Extract (for depth of color and flavor)
- 100 ml Warm Water (adjust based on dough consistency)
- 5 grams Instant Yeast (optional, for a more reliable rise)
- 1 tablespoon Butter (for greasing the loaf pan)
👨🍳 Instructions
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1
Prepare the sourdough build: In a clean glass bowl, mix the active rye starter, 200g whole rye flour, and 200ml lukewarm water. Cover loosely and let sit at room temperature for 12 to 16 hours until bubbly and aromatic.
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2
Prepare the soaker: In a separate heat-proof bowl, combine the cracked rye grains, sunflower seeds, flaxseeds, and salt. Pour the boiling water over the mixture, stir well, and cover. Let this soak for at least 12 hours alongside your sourdough.
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3
Combine the bases: In a large stand mixer bowl, combine the matured sourdough and the entire contents of the grain soaker bowl.
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4
Add the final ingredients: Add the remaining 250g rye flour, beet syrup, barley malt extract, and the 100ml warm water (with yeast dissolved in it, if using).
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5
Mix the dough: Using a dough hook or a sturdy wooden spoon, mix on low speed for about 8-10 minutes. Rye dough does not develop gluten like wheat, so it will be very sticky and paste-like rather than elastic.
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6
Bulk fermentation: Cover the bowl with a damp cloth and let the dough rest in a warm, draft-free spot for 45 to 60 minutes.
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7
Prepare the pan: Generously grease a 9x5 inch (23x13 cm) loaf pan (preferably a Pullman tin) with butter. You can sprinkle some extra sunflower seeds or rolled oats on the bottom for texture.
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8
Shape the loaf: With wet hands (to prevent sticking), transfer the heavy dough into the prepared pan. Smooth the top with a wet spatula, pressing down to ensure there are no air pockets.
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9
Final proof: Cover the pan and let the dough rise for another 60-90 minutes. The dough should reach the rim of the pan and small holes should begin to appear on the surface.
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10
Preheat and Steam: Preheat your oven to 250°C (480°F). Place an empty baking tray on the bottom rack of the oven.
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11
Initial Bake: Place the loaf in the oven and pour a cup of hot water into the bottom tray to create steam. Immediately reduce the temperature to 200°C (390°F) and bake for 20 minutes.
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12
Long Bake: Reduce the temperature further to 150°C (300°F) and bake for an additional 2 hours to 2 hours and 15 minutes. This long, low-temperature bake is what gives Schwarzbrot its signature dark color and caramelization.
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13
Cooling and Resting: Remove the bread from the pan and let it cool completely on a wire rack. Crucially, wrap the cooled bread in a linen cloth or parchment paper and wait at least 24 (ideally 48) hours before slicing. This allows the moisture to redistribute and the crumb to set.
💡 Chef's Tips
Never slice rye bread while it is still warm; the interior will be gummy and stick to the knife. If you cannot find beet syrup (Goldsaft), use dark molasses or even honey mixed with a teaspoon of cocoa powder for color. Wet your hands and tools frequently when handling the dough; rye is notoriously sticky and water is your best friend. For a softer crust, wrap the loaf in a damp kitchen towel for the first hour of cooling. If the top is browning too quickly during the long bake, cover the pan loosely with aluminum foil.
🍽️ Serving Suggestions
Slather a thick slice with high-quality salted butter and top with thin slices of Westphalian ham. Pair with aged Gouda or Emmental cheese and a few cornichons for a classic German 'Abendbrot'. Top with creamy Quark (or Greek yogurt) and a drizzle of forest honey for a sweet-savory breakfast. Serve alongside a bowl of hearty split pea soup (Eintopf) for a warming winter meal. Enjoy with a glass of dark German Doppelbock or a crisp Pilsner.