• Flour
  • Whole
  • Rye
  • Butter
  • Onion

Black Bread


  • Cooking Time:

  • Prep Time:

  • About:


  • About 5 Servings:

  • Soaker
  • 30 g Whole Wheat Flour
  • 165 g Rye Flour
  • 2 tbsp Vinegar
  • 250 ml Water
  • Bread Ingredients
  • 1.5 tsp Yeast (dry active)
  • .25 tsp Sugar
  • 4 tbsp Water
  • 2 tbsp Molasses
  • 2 tbsp Butter
  • 3 tbsp Cocoa Powder
  • 180 g Flour
  • .5 tbsp Brotgewürz
  • 1 tbsp Salt
  • .5 tbsp Onion
  1. Directions:

  2. Mix soaker ingredients together and let rest in covered bowl for at least 6 hours.
  3. To bake bread, soften butter, finely mince onions and dissolve yeast in a separate bowl with a pinch of sugar and 4 Tablespoons Water. Set aside 90 g Rye flour. Combine and mix together all bread ingredients, long with soaker. Dough will be very sticky – this is normal. Add rye flour, mixing thoroughly.
  4. Leave dough, lightly oiled, in a covered bowl. Leave dough to rise.
  5. Once doubled in size, shape into a loaf and slash top. Lightly dust with flour. Let rest for 15 minutes. While dough is resting, preheat oven to 220 C (425 F).
  6. Cook bread for 30-45 minutes until bread is lightly toasted and sounds hollow when tapped on the bottom.