📝 About This Recipe
A cornerstone of German baking, this authentic Schwarzbrot is a dark, dense, and deeply aromatic rye bread that defines the 'black bread' tradition. Characterized by its long, low-temperature bake and a high proportion of cracked rye grains, it offers a complex malty sweetness and a moist, nutty crumb. This is a loaf built for longevity and health, providing a robust canvas for everything from creamy butter to sharp alpine cheeses.
🥗 Ingredients
The Sourdough Starter (Sauerteig)
- 50 grams Active Rye Sourdough Starter (fed and bubbly)
- 200 grams Whole Rye Flour (dark rye preferred)
- 200 ml Water (lukewarm, approximately 85°F)
The Grain Soak (Brühstück)
- 200 grams Cracked Rye Kernels (Rye Chops) (medium to coarse grind)
- 75 grams Sunflower Seeds (raw and unsalted)
- 250 ml Boiling Water (poured directly over grains)
- 15 grams Sea Salt (fine grain)
The Final Dough
- 150 grams Whole Rye Flour
- 40 grams Beet Syrup or Molasses (for color and deep sweetness)
- 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 pan)
- 2 tablespoons Rolled Oats or Extra Rye Chops (for coating the crust)
👨🍳 Instructions
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1
Prepare the sourdough: In a medium glass bowl, mix the active rye starter with 200g rye flour and 200ml lukewarm water. Cover loosely and let it ferment at room temperature for 12-16 hours until bubbly and aromatic.
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2
Prepare the grain soak: In a separate heat-proof bowl, combine the cracked rye, sunflower seeds, 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
Mix the final dough: In a large stand mixer bowl or a heavy mixing bowl, combine the fermented sourdough, the soaked grain mixture (including any excess water), the additional 150g rye flour, beet syrup, and instant yeast.
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4
Add the warm water gradually while mixing with a dough hook or a sturdy wooden spoon. Rye dough is very sticky and will not form a traditional ball; it should look like a thick, wet paste or heavy mortar.
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5
Mix on low speed for about 8-10 minutes. This ensures the grains are evenly distributed and the rye starch is well-hydrated.
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6
Prepare a 9x5 inch loaf pan (Pullman pan preferred) by greasing it generously with butter and sprinkling the bottom and sides with oats or extra rye chops.
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7
Transfer the heavy dough into the prepared pan. Use a wet spatula to smooth the top flat and press down firmly to ensure there are no air pockets.
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8
Cover the pan with a damp cloth and let the dough rise in a warm, draft-free spot for 2 to 3 hours. The dough won't double, but it should rise by about 50% and show small cracks on the surface.
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9
Preheat your oven to 300°F (150°C). This bread requires a low and slow bake to caramelize the sugars without burning the exterior.
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10
Before sliding into the oven, spray the top of the loaf lightly with water. Cover the pan tightly with aluminum foil or a heavy lid to trap steam.
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11
Bake for 3 hours covered. For the final 30 minutes, remove the foil or lid to allow the crust to firm up and darken to a deep chocolate brown.
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12
Check the internal temperature; it should reach 208°F (98°C). Remove from the oven and let the bread sit in the pan for 10 minutes before de-panning onto a wire rack.
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13
Crucial Step: Wrap the warm loaf in a clean linen towel and let it rest for at least 24 hours before slicing. Slicing too early will result in a gummy, sticky interior.
💡 Chef's Tips
Rye dough is incredibly sticky—always use wet hands or a wet spatula to handle it to prevent it from clinging to everything. If you cannot find beet syrup, blackstrap molasses is a perfect substitute for that deep, bitter-sweet profile. For an even more authentic flavor, add 1 teaspoon of ground bread spice (a mix of caraway, fennel, coriander, and anise). Ensure your cracked rye is truly 'cracked' and not just flour; the texture of the whole grains is what defines a true Schwarzbrot. Store the finished bread in a paper bag or a wooden bread box; it actually tastes better on day three or four.
🍽️ Serving Suggestions
Slather with high-quality salted cultured butter and a sprinkle of chives for a classic German snack. Top with thin slices of smoked salmon, cream cheese, and capers for a sophisticated brunch. Pair with a sharp, aged Cheddar or a pungent Gruyère cheese. Serve alongside a hearty bowl of Goulash or Split Pea Soup for the ultimate winter meal. Try it toasted with a thick layer of honey or plum jam for a sweet and savory breakfast.