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Schwarzbrot

John04's picture
This Schwarzbrot recipe is my mother’s favorite. Whenever we are at home during holidays, my mother definitely prepares this bread. Truly speaking this bread brings enjoyment to my house. So if you want to bring happiness to your house, use this schwarzbrot recipe.
Ingredients
  Active dry yeast 2 Tablespoon
  Strong black coffee 2 Cup (32 tbs) (Lukewarm)
  Dark molasses 8 Tablespoon
  Vinegar 6 Tablespoon
  Butter 6 Tablespoon
  Unsweetened dark chocolate square 2 , cut up
  Rye flour 5 Cup (80 tbs)
  Salt 2 Teaspoon
  Caraway seeds 4 Tablespoon
  Fennel seeds 1 Teaspoon
  Unbleached white flour 1 Cup (16 tbs)
Directions

Stage1-In a large bowl dissolve the yeast in the lukewarm coffee.

Stage2-In a saucepan combine the molasses and vinegar and bring to a boil.

Stage3-Remove from heat and stir in the butter and chocolate; when they have melted, set aside to cool to lukewarm.

Stage4-Add the chocolate butter mixture to the yeast and stir in the rye flour, salt, caraway, fennel and as much of the white flour as can readily be absorbed. Turn the dough out on a floured surface to rest while you grease the bowl.

Stage5-Knead the dough, adding more white flour as it gets tacky, until it is smooth and resilient, about 13 minutes.

Stage6-Return the dough to the greased bowl, covering with plastic wrap. Let rise slowly 250 minutes, until doubled in bulk.

Stage7-Punch down the dough and knead about five minutes, then shape into a round loaf.

Stage8-Arrange on a greased baking sheet, cover with a towel and let rise 120, until loaf doubles in size.

Stage9-Bake the loaf in a preheated 400 degree fareinhite oven about 50 minutes, until deeply browned on top. Remove to a rack and allow to cool.

Recipe Summary

Cuisine: 
German
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday
Ingredient: 
Milk Product
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes
Servings: 
4

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4.675
Average: 4.7 (4 votes)

2 Comments

gaetano X's picture
I am psyched to test out your recipe. 3-questions: 1-At stage 8 do you punch down the dough? 2-Is the bread shown in the pic the recipe bread? 3- If it is what size mold was used? Thanks so much GX
susanwadle's picture
I made the recipe and it came out well, except it didn't rise as much as I had hoped. I'm wondering if the very long times indicated for proofing were accurate - I think my dough was ready long before the indicated times of 250 minutes and 120 minutes.