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Black Rye Bread

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 182 kcal


  • Pre-Dough:
  • 100 g Starter / sourdough fully stiff
  • 300 g Rye flour
  • 300 ml Water
  • Main dough:
  • 480 g Rye meal
  • 30 g Salt
  • 2 pinch Schabziger clover
  • 4 tbsp Beet syrup
  • 1 tsp Black cumin seeds
  • 280 g Sunflower seeds
  • 0,5 cube Yeast
  • 440 ml Water


  • The bread is a little elaborate, but easy to make. Believe me, it's worth it, down to the last crumb; o) The bread is very juicy, aromatic and stays fresh for a few days longer. I always bake double the amount and then freeze a piece of bread.
  • Make the pre-dough in the evening before baking. To do this, mix the topping, rye flour and water. The sourdough should have a creamy consistency. Let the sourdough stand at room temperature for about 15 hours.
  • For the main dough, put all the ingredients in a bowl, add the ready-made sourdough and the water and process into a dough for 5 minutes with a mixer. The dough has a mushy consistency, so it's right.
  • Let the dough rest for 10 minutes and then stir with the mixer for 3 minutes. Let rest for another 10 minutes and stir again for 3 minutes. Let rest for another 10 minutes and then stir for 3 minutes. The dough begins to swell. Now we let the dough rest for 60 minutes.
  • After the 1 hour, stir the dough one last time with the mixer. With the help of a spatula, put the dough in a loaf pan and smooth it out. The dough has to rest for another hour.
  • Preheat the oven to 230 ° convection. Moisten the bread with water and bake for 15 minutes at 230 °. Turn the oven down to 180 ° and bake for another 45 minutes. Reduce the heat again from 150 ° and take the bread out of the pan, place on the baking rack and bake for 15 minutes.


Serving: 100gCalories: 182kcalCarbohydrates: 26.9gProtein: 6.5gFat: 5.3g
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Written by John Myers

Professional Chef with 25 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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