John Myers
Black Bread in Mason Jar
The perfect black bread in mason jar recipe with a picture and simple step-by-step instructions.
- 500 g Whole wheat flour
- 500 g Wholegrain oat flakes fine
- 300 g Sunflower seeds
- 50 g Linseed
- 2 El Bread spice mix
- 2 El Salt
- 300 g Natural yoghurt
- 1 El Barley malt extract
- 2 El Sourdough extract
- 1 liter Buttermilk
- 200 g Beet syrup
- 2 dice Yeast fresh
- Margarine & oatmeal
- This recipe is for 6 glasses of 750 ml and one glass of 500 ml. Since I have to work again next week and my family is spoiled when it comes to bread, I bake in advance.
- Prepare the jars, grease them and sprinkle with oatmeal. Please keep the edges clean, otherwise they will not stay closed later.
- Place the jelly gums in cold water and leave there until the bread is baked.
- Measure out the first 9 ingredients and place in a large bowl.
- Warm the buttermilk with the sugar beet syrup to hand warmth. Dissolve the yeast in the syrup milk and add to the other ingredients in the bowl.
- Mix the dough very well with a spoon. The dough is viscous. The glasses are now half filled because the bread still rises while baking. Again, keep the edges clean. Close each glass with aluminum foil so that it doesn’t get too dark, rises better and stays nice and juicy.
- Don’t let the bread rise and put it straight into the cold oven. Set the oven to 150 ° and bake the bread for 2 1/2 hours. Please do a chopstick test, as every oven bakes differently.
- When the bread is ready, put a wet rubber seal on each wake lid. Turn off the oven and take each jar out of the oven and seal it.
- The bread easily lasts 6 months, but it is so delicious that it is always empty before then. If someone doesn’t have mason jars, they can bake the bread in a pan. The time is actually the same and cover it with aluminum foil.
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