John Myers
Black Bread – Variant 1
The perfect black bread – variant 1 recipe with a picture and simple step-by-step instructions.
Black bread – variant 1
- 250 g Wheat grains, ground
- 250 g Rye grains, ground
- 100 g Sugar beet herb syrup
- 1 Wütfel Yeast, fresh
- 1 tbsp Malt coffee powder
- 500 ml Buttermilk (lukewarm)
- 250 g Wheat flour 405
- 15 g Salt
- 1 tsp Barley malt extract
- Rapeseed oil for greasing the mold
- 1 Pair Oat flakes for sprinkling
- Crumble the beet syrup, yeast, malt coffee and lukewarm buttermilk into a mixing bowl (food processor), stir. Then add wheat flour 405, salt, barley malt extract and both types of ground flours as well.
- Set the whole thing to kneading mode for one minute or let it knead with the hand mixer. Grease or brush a bread pan (for me the magic box) with the rapeseed oil. Then lightly flour the mold, which I unfortunately forgot. Sprinkle with a few oatmeal.
- Pour in the sticky batter. Place on the baking rack, 2 rails from below and slide into the cold oven. Set top / bottom heat to 150 ° degrees and bake the bread for 1 hour, then cover with aluminum foil and switch the temperature (heat) down to 120 ° degrees.
- Now bake the whole thing for 1 hour 20 minutes on top / bottom heat or let it “dry”. Immediately remove the bread from the baking pan after baking and let it cool down on a rack.
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