Schwarzbrot, often called "black bread," is a beloved staple in Northern Germany, where I'm from. The history of rye bread in Germany dates back to the 12th century when Germans discovered rye after a wheat crop failure. Rye is an ancient grain that grows well in Northern Europe's cool, wet climate. There are different iterations of Schwarzbrot, but we're making the one that I grew up with. With its rustic appearance, seeds, and rich, hearty flavor, this bread stands out for its dense texture and deep taste, which result from whole grains and a traditional sourdough discard. Yep, we're using Sourdough Discard for this!
When I moved to the States 33 years ago, I was surprised to find that there was, what I felt at that time, a lack of good ole German bread; after all, German is known for its rich bread culture with over 3000 types of different breads. The one thing I couldn't find here, however, was Schwarzbrot. A staple in my youth growing up, this dense sourdough rye bread is found in just about every North German Household and similar varieties all over Germany. What really distinguishes this bread is its sourdough component, which not only helps it rise but also enhances its flavor and nutritional benefits. This results in a robust and filling bread that pairs wonderfully with a variety of toppings like butter, cheese, or meats! Imagine my surprise and delight when I came across a Youtube Video from The Bread Code and showed me precisely how to make this!
So, in this post, we’ll walk you through each step of the bread-making process. Prepare to roll up your sleeves and dive in!
Ingredients You'll Need
Although making Schwarzbrot may seem intimidating, the ingredient list is straightforward. Here’s what you need:
400 grams sourdough starter (can be discard)
400 g of rye seeds
200 g of rye flour
200 g of water
8 g of salt
1-2 tablespoons malt extract or dark syrup (optional for additional flavor). I use this kind from Grafenschafter.
2 teaspoons caraway seeds (optional, but they add great flavor)
Preparing the Dough
Mix the Ingredients: In a large bowl, combine all of the ingredients and stir until well blended.
Let is sit: Put the dough into a container and cover it with a lid or a towel. You'll wait until it's almost double in size. For myself, that takes about 5-6 hours, based on the temperature in my kitchen at that time.
Choose your Vessel: Take your loaf pan (I use a Pullman loaf pan with a lid - this one, to be precise) and spray it with some nonstick cooking or baking spray. Toss a handful of rolled oats in the pan and move them around until all sides of your loaf pan are covered. Put your dough in it and spread it out. Let is sit covered for another 2 hours or so. At this point, you can also add more rolled oats to the top of your loaf. I did not do that here.
Fermentation Process
Do I bake or wait? You have two options here. At this point, you can either proceed with the baking, or I prefer to put the Loaf pan in the fridge overnight for slower fermentation and better-developed flavor. This will also help soften the hard Rye seeds you added earlier.
Baking the Bread
Preheat Your Oven: Preheat your oven to 450F. A preheated oven is essential for achieving that perfect loaf.
Bake: If you don't have a lid for your baking vessel, cover your loaf pan with aluminum foil. Bake until the bread's Internal temperature is between 200F and 205F. (This took about 50 minutes in my oven.)
Cooling: After baking, remove the bread from the oven and let it cool on a wire rack. Be patient—allow it to cool completely before slicing to avoid a gummy texture.
Tips for Perfect Schwarzbrot
Experiment with Flour: While dark rye flour is traditional, incorporating whole wheat flour can enhance flavor and texture, creating a bread that is both delicious and nutritious.
Sourdough Starter: If you are without a sourdough starter, consider creating your own from scratch or purchasing a store-bought one. Just make sure it is active for the best results.
Storage: Keep your Schwarzbrot fresh by wrapping it in a cloth or storing it in a paper bag. Proper storage can maintain its quality for up to two weeks. I often cut mine into slices, wrap it as air-tight as possible, store it in the freezer, and remove some bread when needed. Since I am the only person in our Household eating Schwarzbrot, it allows me to have some on hand but not have it go stale because I didn't make it through the entire loaf at once.
Serve and Enjoy!
With your Schwarzbrot cooled and ready, it’s finally time to slice and serve! This flavorful bread complements aged cheese, cured meats, and a simple pat of butter. You can also use it for a hearty sandwich or as a base for bruschetta topped with your favorite ingredients.
Wrapping It Up
Making North German Schwarzbrot from scratch is not just a baking project; it’s a way to connect with a rich culinary tradition. With a little patience and the right ingredients, you can create bread that fills your kitchen with aromatic goodness and is oh-so delicious!
So, are you ready? Gather up those ingredients and start your Schwarzbrot journey today! You'll be thrilled with what you create! :)
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