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Black bread made from sourdough

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Ingredients for 1 servings:

  • 400 g rye sourdough
  • 500 g rye flour
  • 300 g spelt meal
  • 100 g flaxseed
  • 100 g sesame seeds
  • 100 g sunflower seeds
  • 150 g beetroot syrup (depending on sweetness)
  • 1 tbsp salt
  • 1 cup buttermilk (500 ml)

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 20 minutes

for 2 loaves of approx. 800 g each

Mix the ingredients together until a dough forms, similar to muesli or a sponge cake. Pour into one (or two) loaf pans and let rise in the oven until the dough has roughly doubled in size. Bake in a preheated oven at 150°C (top/bottom heat) for approximately 1.5 to 2 hours. If the bread starts to get too dark, cover with aluminum foil. Important: The bread needs to rest for at least a day before it tastes truly delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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