German Schwarz Brot or German Rye

WATER = warm 2 C- may end up being more depending uponsourdough starter thickness.

DARK or whole RYE FLOUR       2  ½ C

WHOLE GRAIN wheat flour    2 C

SOURDOUGH STARTER 1C

Molasses     ¼Cs YEAST            1Tablespoon dry yeast or 1 packet

Mix, thick sponge, let sit for 1.5 hours

Add WHITE BREAD FLOUR 2C with the salt below incorporated into it.

SALT              1 T

Knead for 8-10 minutes adjusting by adding in more whiteflour or water if needed, thicker denser dough than traditional breads but itshould hold shape, and start out very sticky and then the water will get absorbed.  The whole grains take longerfor the water to absorb and rye is stickier than wheat.  So, it should be messy at first.  

After you get a good dough, then add seeds.   We use caraway and sunflower seeds.

CARAWAY SEEDS 1T

SUNFLOWER SEEDS       1/2C, 1T for the top. 

If you want a black bread then youcan add 2T of carmel color to the water.  It doesn’t add any flavor, just plenty of blackness.  

Divide in two, and shape like a football, seam side down.Egg wash and add your seeds to the top.

Let rest about 1/2 hour, then score down the middle and bake in a 400 degree oven for 25-30 minutes.

Happy Baking!

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