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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rhenish Black Bread (Rheinisches Schwarzbrot) Recipe

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This recipe for Rhenish Black Bread (Rheinisches Schwarzbrot) is from WWOOF Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
70 g Rye Flour
230 g Whole Spelt Flour
100 g Rye Whole Grain
70 g Sunflower Seeds
70 g Flax Seeds
500 m Buttermilk (room temperature)
1 tbsp Salt
14g Dry Yeast
100 g Sugar Beet Syrup
Directions:
Directions:
Dissolve the dry yeast in the buttemilk, then add the other ingredients one by one and make a smooth dough. Pour it into a greased loaf pan. Put the bread in the still cold oven, then turn on the heat to 150ºC / 300ºF and bake for 3 hours.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
This is a recipe I looked up because I was craving some good old German Black Bread. I ended up baking another loaf to contribute to the Silent Auction that took place during Justin's Fundraising Concert for the Children's Hospital Foundation on Feb 3rd 2017.

 

 

 

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