If you're looking for a hearty and healthy bread, look no further than this no-knead German black bread called Schwarzbrot! It's made with rye flour and sourdough for a tangy flavor and tons of nutrients. And molasses, cocoa powder, and brown sugar give it a beautiful dark color. So grab a slice, and let's dive in!
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Schwarzbrot translates to English as “black bread”. It got its name due to the really dark color of the loaves, which is usually dark brown, not actually black.
There are countless variations of Schwarzbrot, since it can technically refer to any really dark colored rye bread. Just take a look in several Bäckereien (bakeries) in Germany - each Schwarzbrot may look and taste slightly different. In fact, I even have a recipe for no-knead Russian black bread on the blog that I absolutely love.
For more no-knead whole grain rye bread recipes, try my Roggenbrot German rye bread and Rugbrod Danish rye bread.
Growing up in Germany, I fell in love with hearty, dark, whole grain breads like Schwarzbrot. Every bite reminds me of the slices I'd get for free from my Dad's coworkers when I'd visit his office. 🙂
My recipe for hearty German black bread contains both sourdough and instant yeast. You see, the sourdough helps develop a nice flavor and improves the digestibility of the bread. And (shh, it can be our little secret) adding instant yeast ensures a proper rise on the bread, since sourdough activity isn’t always the same in different places or even during different times of the year. But if you prefer a bread that rises just with sourdough, head over to my German spelt bread recipe.
Ingredients & Notes
- Sourdough starter - Adds nutritional benefits and a tangy flavor. Read the recipe variations below for instructions to bake Schwarzbrot without sourdough.
- Warm water - Warm water from the tap between 80°F to 85°F is the ideal temperature for sourdough activity.
- Rye flour - I recommend using whole rye flour, which is often called dark rye flour. Or you can substitute pumpernickel flour.
- All purpose flour - A little white flour adds more gluten to the dough, so it's a little softer than only using rye flour.
- Salt - I recommend using non-iodized table salt or fine sea salt (not kosher salt) for the best distribution into the dough.
- Instant yeast - Helps the dough rise, and has a shorter rise time compared to active dry yeast.
- Unsweetened cocoa powder - Adds a dark color to the bread without adding a chocolate flavor.
- Brown sugar - You can use both light or dark brown sugar. It adds a little sweetness and gives it a darker color.
- Fennel seeds, caraway seeds, anise seeds - Technically optional; these seeds add a delicious flavor that's quintessential to Schwarzbrot. You could also use store bought Brotgewürz.
- Molasses - Adds a dark color and a hint of a caramel flavor. I recommend using either light or dark unsulphured molasses, not blackstrap molasses.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. In a large mixing bowl, mix the active sourdough starter, warm water, and rye flour.
2. Cover the bowl and allow it to rest at room temperature overnight.
3. Mix the starter, remaining dark rye flour, all purpose flour, salt, instant yeast, cocoa powder, brown sugar, seeds, and molasses.
5. Cover the dough and let it proof for 2 hours in a warm spot.
7. Bake at 425°F for 45 to 55 minutes, until the loaf sounds hollow when tapped.
4. Spread the dough into the greased loaf pan. Firmly press the loaf down into the pan to ensure there are no air pockets at the bottom.
6. Brush the loaf with water. Sprinkle the sunflower seeds on top.
8. Transfer to a cooling rack and let it cool for at least 2 hours. Slice and enjoy!!
Pro Tip: Make sure you grease your loaf pan well, into the corners and along all the edges. This will make it easier to remove the bread from the pan once it's baked.
Recipe Tips
- More Flavor: For a deeper flavor, wrap the cooled loaf in a clean kitchen towel and allow it to rest for 24 hours before slicing it.
- Slicing: Don’t try to slice the bread while it’s still hot, otherwise it’ll be really crumbly and gummy. Allow it to cool for a couple hours to room temperature.
- Plan Ahead: You’ll need to start this bread the day before you plan to bake it, since the sourdough needs time to rise.
- Dry Dough: The dough will seem really dry when you first start mixing it. But it becomes really sticky and wet once the dry ingredients are fully mixed in, so don’t add any additional liquid.
- Mix By Hand: I usually mix the dough by hand, since it’s so dense, and I find mixing it with a spoon can take a lot longer.
Variations
- Sourdough Substitute: If you don’t have sourdough, combine the rye flour with water and let it soak at room temperature for 30 minutes before mixing in the rest of the dough ingredients.
- Topping: The topping is totally optional, but I think seeds add a crunchy texture and nutty, sweet flavor that really elevates a loaf, just like on my sunflower seed bread and pumpkin seed bread. You could also sprinkle the loaf with flax seeds, rolled oats, or sesame seeds.
- Dark Rye Flour: I recommend using whole rye flour which is often called dark rye flour. Don’t substitute wheat or white flour for the rye flour, which will mess with the flavor and texture.
Pro Tip: It helps to use a glass loaf pan, so you can see if the bread dough has been pressed down all the way to the bottom of the pan. Your bread will be uneven on the bottom due to air pockets it it isn’t pressed down firmly.
Storage
Room Temperature: Allow the loaf to cool completely. Then store it in a paper bag, kitchen towel, or ventilated bread box at room temperature for up to 4 days.
Freezer: You can also freeze the bread for up to 3 months, wrapped tightly in plastic cling wrap then in aluminum foil. Thaw at room temperature.
Sometimes I freeze individual slices, so I don’t have to thaw the whole loaf if I only want a few pieces.
Frequently Asked Questions
What's the difference between Roggenbrot and Schwarzbrot?
Roggenbrot contains a significant portion of rye flour along with white flour and wheat flour, and it’s usually a light to dark brown color. Schwarzbrot also contains a lot of rye flour, along with sourdough and grains, and it’s a really dark brown color.
What is Schwarzbrot made of?
Traditionally it’s made with rye flour (like many German breads), molasses, salt, sourdough and yeast, seeds, and water. Sometimes malt extract or malted barley flour is added for a dark color.
How do you eat German black bread?
Black bread tastes great with everything! Serve it as toast or a sandwich with cheese, sliced meat, smoked fish, or veggies. It's also great slathered with butter and jam or honey.
Related Recipes
Looking for more German bread recipes like this? Try these:
Schwarzbrot - Hearty German Black Bread
Equipment
- mixing bowls
- measuring cups and spoons
- Large Spoon or Spatula
- whisk
Ingredients
Starter
- 2 tablespoon active, bubbly sourdough starter
- 2½ cups warm water
- 3½ cups dark rye flour (or pumpernickel flour)
Dough
- 1 cup dark rye flour (or pumpernickel flour)
- 1 cup all purpose flour
- 1 tablespoon salt (use non-iodized table salt or fine sea salt)
- 2¼ teaspoon instant yeast (one envelope)
- 2 tablespoon unsweetened cocoa powder
- ¼ cup brown sugar
- 1 teaspoon fennel seeds
- 1 teaspoon caraway seeds
- 1 teaspoon anise seeds
- ¼ cup molasses
Topping
- 2 tablespoon hulled sunflower seeds (optional)
Instructions
Prepare the Starter
- In a large mixing bowl, mix the active sourdough and warm water until the sourdough is dissolved.
- Add the rye flour and mix with a large spoon or spatula.
- Cover the bowl with a clean kitchen towel and allow it to rest at room temperature overnight for about 8 to 12 hours.
Prepare the Dough
- Grease a 1.5 quart loaf pan with butter or olive oil.
- In a large mixing bowl, whisk together the remaining dark rye flour, all purpose flour, salt, instant yeast, cocoa powder, brown sugar, and seeds.
- Add the starter and molasses to the dry ingredients. Mix it with your hands or a large spoon to combine everything until it’s a dense, sticky dough.
- Spread the dough into the greased loaf pan. Firmly press the loaf down into the pan to ensure there are no air pockets at the bottom. Either wet your hands or a silicone spatula to press the loaf into all the corners and edges of the pan.
- Cover the dough with a kitchen towel, and let it proof for 2 hours in a warm spot until it has risen.
Bake the Bread
- Preheat the oven to 425°F.
- Brush the top of the loaf with a little water. Sprinkle the hulled sunflower seeds on top and very gently press them into the dough.
- Bake for 45 to 55 minutes, until the loaf is pulling away from the edges of the pan and sounds hollow when tapped with your finger.
- Let it cool for 10 minutes, then remove the loaf from the loaf pan. Let it finish cooling completely to room temperature on a cooling rack for at least 2 hours.Slice & enjoy!!
Notes
- Plan Ahead: You’ll need to start this bread the day before you plan to bake it, since the sourdough needs time to activate & rise.
- Dry Dough: The dough will seem really dry when you first start mixing it. But it becomes really sticky and wet once the dry ingredients are fully mixed in, so don’t add any additional liquid.
- Mix By Hand: I usually mix the dough by hand, since it’s so dense, and I find mixing it with a spoon can take a lot longer.
- Glass Dish: It helps to use a glass baking dish, so you can see if the bread dough has been pressed down all the way to the bottom of the pan.
- More Flavor: For a deeper flavor, wrap the cooled loaf in a clean kitchen towel and allow it to rest for 24 hours before slicing it.
- Slicing: Don’t try to slice the bread while it’s still hot, otherwise it’ll be really crumbly and gummy. Allow it to cool for a couple hours to room temperature.
- Storing: Allow the loaf to cool completely. Then store it in a paper bag, kitchen towel, or ventilated bread box at room temperature for up to 4 days.
Becky
This is the one I've been looking for!!! I don't have sourdough starter, so I did the variation that skips that. I also didn't have all the right spices, so I split the dough in half, and left half plain so I could really taste the flavor of the bread itself, and added everything bagel seasoning to the other half. Loved both of them!! This recipe is exactly what I've been missing in my life ? so glad I found your site and now I'm curious to explore other recipes you've shared!
Carissa Erzen
Hi Becky, everything bagel seasoning sounds super delicious in this loaf! I'm definitely curious to try adding that into bread dough now. Thank you so much for your comment!
Lee
You cannot find this type of bread in your typical grocery store, very hearty, love it!
Carissa Erzen
So true! It's so good & worth baking at home!
Robert Hartford
Hello Carissa.
I just wanted to thank you for your amazing Rye Bread Recipe! I am just a home cook (male) and have made many types of bread over the years, but this has to be the nicest I have ever made. Its also my first Sourdough Loaf. It wasn't as hard as I thought. So after prepping yesterday, I popped it in the oven this morning. After resting the baked Loaf I cut the end off (still slightly warm) lathered it in unsalted butter (in Australia we use butter for our bread and not mayo) a fat slice of smoked salmon, cappers and freshly ground black pepper! Absolutely melted in my mouth. Very tasty and a great texture! Highly recommended.
Carissa Erzen
Hi Robert, I'm so glad to read your comment, thank you so much! The bread with butter, smoked salmon, capers, and pepper sounds so delicious!! I also used to think sourdough was difficult, but it's very rewarding. Happy baking in Australia!
Diliam Caldwell
hi Carissa,
was wondering, have you ever tried baking this bread with sourdough starter only? without the instant yeast?
thanks.
Carissa Erzen
I haven't tried this particular loaf without the instant yeast, but the Dinkelbrot (spelt bread) recipe on my site is made with just sourdough, no instant yeast. Thanks for stopping by!