Ammerland black bread (Ammerländer schwarzbrot) from The Rye Baker: Classic Breads from Europe and America (page 153) by Stanley Ginsberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light corn syrup or light molasses for malt syrup.

  • emiliang on September 26, 2023

    After baking for 20+ years, it is seldom that a recipe blows me away. This one did. It is a perfectly balanced recipe (sour, sweet, earthy, floral) that contains only whole grains and comes together pretty easily. I did reduce the recipe by 15% to make it a little easier on my mixer, and even so, it groaned and heated up quite a bit while mixing the dough. Like the other reviewer, I found that the dough rose about an inch after two hours, so definitely keep an eye on it and don't go solely by the timing written in the recipe. You'll need a sharp bread knife to slice the loaf. I used brown rice syrup in the recipe, because I couldn't find light molasses at the store.

  • kgmom on April 22, 2019

    I made this bread to contribute to a German breakfast. Our German guest thoroughly enjoyed it, as did the rest of us. My timing was off, so I placed in loaf pan and into fridge overnight. Worked great. Dough had risen about 1 inch over top of pan and baked up beautifully. Be sure to check out sponge during fermentation. It sings to you - sound like rice crisps ;)

  • dinnermints on July 18, 2018

    Finally, another winner out of this book. Mesmerizing flavor, and such heft (a 4 lb dense loaf, as advertised). The recipe says the dough would barely rise once in the pan, but mine rose an inch after two hours - because my starter was very active? because of the barley malt syrup? because of dumb luck? No idea. It was a bit easier than some of the other breads in this book, and very rewarding. Am sort of procrastinating right now on thinly slicing it, though, as it will be a workout.

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