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

  • rye flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

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

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

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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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