German Black Bread with Caraway
Ingredients
- 266.7 gRye flour (sifted)
- 66.7 gWheat flour (all-purpose)
- 233.3 mlMineral water (lukewarm)
- 13.3 gFresh baker's yeast (crumbled)
- 1.3 tbspCane molasses
- 0.7 tbspChicory powder
- 0.7 tbspCaraway seeds
- 6.7 gGray sea salt
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Wrapped in a clean cloth, it keeps easily for a week without drying out.
