Rhenish black bread

Ingredients for 1 servings:

• 125 g rye flakes
• 125 g rye meal
• 200 g whole wheat flour
• 50 g dry rye sourdough
• 75 g sunflower seeds
• 10 g yeast, fresh
• 2 tsp salt
• 2 tbsp applesauce, or beetroot syrup, heaped
• 350 ml water
• 1 dash of caramel coloring

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 5 minutes

quick and easy

Mix all ingredients well and let stand for at least 2 hours. There is no need to knead the dough. Pour into a small baking tin; I always use an 18cm round cake tin. Baking time: 250°C for 20 minutes, 200°C for 40 minutes on the lowest rack. After baking, cover with a wet towel and only remove from the tin once cooled. Tastes better the next day than freshly baked. Tip: As an alternative to sourdough: 250g wholemeal wheat flour, 200ml buttermilk, 150ml water (instead of 350ml water). You can also replace the rye flakes with wholegrain oats. You can make your own apple syrup; I’ve already posted a recipe for it; alternatively, you can use beetroot syrup, honey, or plum jam. Caramel is only for the really nice color; it doesn’t add much to the flavor; the bread just looks better.