Sauerland black bread (Sauerländer schwarzbrot) from The Rye Baker: Classic Breads from Europe and America (page 348) by Stanley Ginsberg

  • sunflower seeds
  • flaxseeds
  • Show all ingredients...

  • EYB Comments

    Can substitute light molasses or sugar beet syrup for malt syrup.

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Notes about this recipe

  • Eat Your Books

    Can substitute light molasses or sugar beet syrup for malt syrup.

  • dinnermints on April 12, 2018

    Excellent flavor, would make this again. It turned out a bit gummy. I let the last rise go on for 1.5 hours, and perhaps should've ended it at 60min. I used wet hands/countertop to shape it instead of flour...this is much easier with rye bread, but maybe contributed to the gumminess? I also docked it, though it wasn't called for.

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