Ingredients for Authentic German Black Bread Schwarzbrot
- 500g water (lukewarm)
- 200g active sourdough starter
- Rye Berries
- 25g salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Authentic German Black Bread Schwarzbrot? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Authentic German Black Bread Schwarzbrot
- In a large bowl, combine 1000g cracked rye grain, 500g water, 200g active sourdough starter, and 25g salt.
- Mix thoroughly until all ingredients are well combined. The dough will be very sticky.
- Cover the bowl with a damp cloth and let it rise in a warm place (ideally 75-80°F) for 12-14 hours, or until almost doubled in size.
- Preheat your oven to 450°F (232°C). Place a Dutch oven inside the preheated oven to heat up.
- Gently transfer the dough into the hot Dutch oven. Score the top of the dough with a sharp knife or lame.
- Cover the Dutch oven and bake for 60 minutes.
- Reduce the oven temperature to 400°F (204°C), remove the lid, and continue baking for another 50-60 minutes, or until the crust is deeply browned and the internal temperature reaches 200-210°F (93-99°C).
- Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
145 g
Sugar
0g
Fat
0g
Carbs
0g