Panda's Inventory

Schwarzbrot

Prep Time: 10 minutes
Cooking Time: 50-60 minutes
Passive Time: 16-20 hours
Calories per serving: 340
 
loaf
  • Scald
  • 150 g water
  • 75 g wholegrain rye flour
  • 5 g roasted malt powder
  • 15 g sugar beet syrup
  • Preferment
  • 300 g water
  • 40 g sourdough starter
  • 300 g wholegrain rye flour
  • Dough
  • 12 g salt
  • 125 g wholegrain rye flour
  • 50 g water
  • 50 g sunflower seeds for topping, optional

Optionally top with seeds.
Flavour and texture improve if the bread is rested for a day before slicing.
Scald
  1. 150g water • 75g wholegrain rye flour • 5g roasted malt powder • 15g sugar beet syrup
    Bring the water to a boil and pour over the rest of the ingredients. Mix until homogenous.
  2. Cover with foil and refrigerate.
Preferment
  1. 40g sourdough starter • 300g water • 300g wholegrain rye flour
    Thoroughly mix the starter and water, then add the flour and thoroughly mix.
  2. Cover and proof for 12-16 hours or until doubled in volume.
Dough
  1. 12g salt • 125g wholegrain rye flour • 50g water
    Thoroughly mix the scald, preferment, salt and flour. Mix in the water and add more if the dough is too dry.
  2. Proof for 1-2 hours.
  3. 50g sunflower seeds (optional)
    Press into a greased or parchment-lined baking tin. If using any toppings, slightly brush the top with water and add the toppings. Proof another 1-2 hours, or until the dough roughly goes up to the rim of the tin.
  4. Preheat the oven to 250°C.
  5. Put a tray of boiling waret at the bottom at the oven, turn down the heat to 210°C and bake the loaf for 50-60 minutes.
  6. Transfer to a wire rack and allow to cool completely.

Optionally top with seeds.
Flavour and texture improve if the bread is rested for a day before slicing.
Prep Time: 10 minutes
Cooking Time: 50-60 minutes
Passive Time: 16-20 hours
Calories per serving: 340
 
loaf
  • Scald
  • 150 g water
  • 75 g wholegrain rye flour
  • 5 g roasted malt powder
  • 15 g sugar beet syrup
  • Preferment
  • 300 g water
  • 40 g sourdough starter
  • 300 g wholegrain rye flour
  • Dough
  • 12 g salt
  • 125 g wholegrain rye flour
  • 50 g water
  • 50 g sunflower seeds for topping, optional

Optionally top with seeds.
Flavour and texture improve if the bread is rested for a day before slicing.
Scald
  1. 150g water • 75g wholegrain rye flour • 5g roasted malt powder • 15g sugar beet syrup
    Bring the water to a boil and pour over the rest of the ingredients. Mix until homogenous.
  2. Cover with foil and refrigerate.
Preferment
  1. 40g sourdough starter • 300g water • 300g wholegrain rye flour
    Thoroughly mix the starter and water, then add the flour and thoroughly mix.
  2. Cover and proof for 12-16 hours or until doubled in volume.
Dough
  1. 12g salt • 125g wholegrain rye flour • 50g water
    Thoroughly mix the scald, preferment, salt and flour. Mix in the water and add more if the dough is too dry.
  2. Proof for 1-2 hours.
  3. 50g sunflower seeds (optional)
    Press into a greased or parchment-lined baking tin. If using any toppings, slightly brush the top with water and add the toppings. Proof another 1-2 hours, or until the dough roughly goes up to the rim of the tin.
  4. Preheat the oven to 250°C.
  5. Put a tray of boiling waret at the bottom at the oven, turn down the heat to 210°C and bake the loaf for 50-60 minutes.
  6. Transfer to a wire rack and allow to cool completely.

Optionally top with seeds.
Flavour and texture improve if the bread is rested for a day before slicing.