German Black Bread with Caraway

A dense, dark crumb, almost moist, exhaling aromas of toasted grains and caraway. The crust is firm, providing a sharp resistance before releasing the slight bitterness of chicory.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 304
• Protein: 13 g
• Carbs: 49 g
• Fat: 2 g

Ingredients

• 266.7 g Rye flour ( sifted )
• 66.7 g Wheat flour ( all-purpose )
• 233.3 ml Mineral water ( lukewarm )
• 13.3 g Fresh baker's yeast ( crumbled )
• 1.3 tbsp Cane molasses
• 0.7 tbsp Chicory powder
• 0.7 tbsp Caraway seeds
• 6.7 g Gray sea salt

Instructions

1. Dry mix

   In a large mixing bowl, combine the T170 rye flour, wheat flour, grey sea salt, chicory powder, and caraway seeds. Chicory ensures the deep color of the crumb without added sugar.

2. Yeast activation

   Dissolve the fresh baker's yeast and cane molasses in lukewarm mineral water. Let it sit for a few minutes until a light foam appears on the surface.

3. Mixing the dough

   Pour the liquid over the flours. Mix by hand or with a spatula to combine. Rye dough is sticky and heavy, which is normal; we are not looking for the elasticity of a classic bread dough here.

4. First and second rise

   Cover with a damp cloth and let rise for 1.5 hours in a warm place. Then shape into a short loaf, place in an oiled tin, and let rise for another 45 minutes. The dough should expand by half.

5. Baking

   Bake at 200°C. The bread is done when the crust is very hard and it sounds hollow when tapped on the bottom of the tin. It is imperative to let it cool on a rack to allow moisture to escape.

Chef's tips

• Do not slice the bread right out of the oven, the crumb will become gummy. Wait at least 12 hours.
• If you want a shinier crust, brush the top with a bit of salted water halfway through baking.

Storage

Wrapped in a clean cloth, it keeps easily for a week without drying out.