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Rhenish Black Bread (Rheinisches Schwarzbrot) Recipe

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This recipe for Rhenish Black Bread (Rheinisches Schwarzbrot), by , 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!

Contributor:  
Contributor:  
Ina van der Biesen

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 150C / 300F 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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