Schwarzbrot - Hearty German Black Bread
This no-knead German black bread called Schwarzbrot is super healthy and hearty. It's made with soaked rye flour & sourdough for a tangy flavor & nutrition. And it's darkened with molasses, cocoa powder & brown sugar!
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.
Nutrition
Serving: 1sliceCalories: 174kcalCarbohydrates: 37gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 443mgPotassium: 236mgFiber: 5gSugar: 8gVitamin A: 2IUVitamin C: 0.1mgCalcium: 29mgIron: 2mg
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