John Myers
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Black Bread with Herring Salad
The perfect black bread with herring salad recipe with a picture and simple step-by-step instructions.
“North Frisian” black bread
- 410 g Rye meal
- 2 packet Sourdough
- 370 g Lukewarm water
- 110 g Wheat flour
- 1 tsp Sugar
- 2 tsp Salt
- 1 packet Yeast, fresh
- 3 tbsp Sunflower seeds
Anna’s herring salad
- 4 Pc. Bismarck herring fresh
- 1 Pc. Apple
- 200 g Boiled beetroot
- 3 Pc. Gherkins
- 2 Pc. Red onions
- 50 g Mayonnaise
- 50 g Natural yoghurt
- 30 g Creme fraiche Cheese
- Sugar
- Pepper
„Nordfriesisches“ Schwarzbrot
- To prepare, mix the rye meal and water together and let it steep for an hour.
- Now dissolve the yeast in a little lukewarm water. Add the remaining ingredients and knead well. Cover with a kitchen towel and leave the dough to rest in the baking pan overnight or for up to 12 hours.
- Preheat the oven to 220 degrees. Bread in. After 10 minutes lower the number to 200 degrees and bake the bread for another 50 minutes. Finally, let the bread cool down a bit and enjoy lukewarm or cold.
Anna’s herring salad
- Cut the bismarck herring, the apple, the beetroot, the pickled cucumbers and the red onions into cubes.
- Mix the mayonnaise, natural yoghurt and crème fraiche well and season with pepper and sugar.
- Mix all the ingredients together well and then let the herring salad soak in the refrigerator. Stir every now and then and season to taste again before serving.
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