Made this today. What a cool way to use up all of that discard. I really liked it but next time I will cut back on the molasses a bit, but overall very nice :).
Awesome - that sounds great. You can also just let it ferment a little longer at room temperature. Then the sweetness of the molasses will be gone :-). I recommend to just taste the dough real quick at the end of the bulk fermentation and then decide.
One of my best memories of my time in W Germany during the Cold War of the 80's involves this bread! On maneuvers, we would stop in a German village, find the Metzgerai and bakerai, buy bread and sausage supplies (being careful not to buy TOO much, since the local people depended on them for dinner!) and keep rolling in our tanks. I remember standing in my tank commander's hatch on convoy, taking a bite of good German bread, a slice of delicious German beerwurst, and washing it down with water. Rinse, repeat. Cheese was a bonus. Beautiful countryside, beautiful people (especially the girls!!) and a real world mission. I miss the flavour of W German Big Macs (Hamburger Royal at McDonald's then) and W German brot!
I as a (east) German miss McDonald's from the 90' too. The recipes were very different compared to today. Somehow more magical. Had nothing to do with being fresh and new.
My Oma made a black crust bread with a crust that was very hard to bite through; but once you did the inside was so fluffy it almost melted in your mouth. The inside was a light colour. Such good bread, and with plum preserves, heavenly. I never knew her recipe, any ideas?
in instructions (step 8) it says you can 'bake it now' but NOTE if you do --> your whole kernels will NOT BE COOKED and you will have to throw the whole thing away like I did..
I can’t wait to make this bread. I love this bread with a pork fat and onion spread that sometimes has little bits of apple in it or with some thin slices of cured salmon. Great video!
That sounds super yummy. I sometimes like to use ground tomatos as water source. This really adds superb taste as well. Just replace the water with ground tomatos, they have around 97% water anyways.
So easy and I'm so happy I could use a lot of discard. Baked it this morning (baking during a heat wave...). We love Schwarzbrot and I alway take some home when in Germany. This actually tastes like the real thing.
Danke für das Rezept! Ich lebe seit zwei Jahren in den USA und vermisse "richtiges", körniges Brot sehr-- hier hat alles Toastbrotkonsistenz. Also werd ich mich wohl mal an diesem Schwarzbrotrezept versuchen. Dürfte ich fragen, wie groß (ungefähr) deine Backform ist? Ich habe mir noch keine Kastenform angeschafft, und die meisten hier in Amerika sind deutlich weiter als die, die ich aus Deutschland kenne. Nicht, dass das Brot zum Pfannkuchen wird. Danke vorab schon mal, und liebe Grüße! :-)
Moin Lena. Sehr cool, dass du mal Deutsches Brot backen willst. Das hier ist die Form: www.amazon.de/gp/product/B07Y4ZBPDQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1. Die Form ist letztendlich nicht so wichtig. Wichtig ist, das Zentrum muss ca. 95°C haben, dann ist das Brot fertig. Je größer die Form, umso länger dauert das.
I made the all dark rye. My first time. Baked it last night. I'll know next time to do the overnight refrigerator proof. I added cracked rye kernels and sunflower seeds. I wanted them softer so I soaked it all overnight them in water overnight. And try with molasses. I added barley malt syrup this time. I have to say. This is so delicious! My husband said he likes it even better than the sourdough I normally bake with bread flower and 20% of a rye and Spelt mix. And it's so much easier to make! Thank you @thebreadcode ! I think we'll have it again tonight with some lox and tomato slices. (Mine with non dairy cream cheese. Yum!)
Yum! I just got my Mockmill last week, I would definitely like to see more home milled bread recipes!!!! I’m just working on getting a basic yeasted soft sandwich bread perfected first and then I shall move on to other things. I’m going to save this recipe in my bread playlist, I have five KG of Ontario grown Organic Rye Berries waiting for milling!
So you don't soak the grains in water overnight? Strange. Either way,any chancenyou could do block videos just on 100% rye breads.There is so much bad information on this subject,we need some real German techniques and recipes
Hi, is it ok to pre-soak the rye seeds overnight? I’m afraid they’ll be too hard. Also, my loaf pan says 750g, but it looks approximately the same size as yours. Will it fit? 🤔
Moin Michael. Yes, I have been using a Mockmill. It's great. It allows me to shop flour at my local farmer and stay pretty much regional when it comes to my grain. Unfortunately you can't make bread flour out of it. But overall I am very satisfied. Thank you.
My wife has made this bread several times and it was always excellent. She is away, so I am making it for the first time. I followed the recipe except I added no molasses and, as my wife suggested, I roughly chopped up the seeds a bit. Not much, just a little to make the bread easier to chew. After mixing, it I let it rise overnight (covered of course) and I was surprised that the mixture was VERY, VERY firm. It was basically a solid mass, but I managed to get it into a loaf pan and spread it around. I actually bent my heavy spoon a bit because I had to push so hard. It is now proofing in the fridge and I'll bake tonight. My wife says her experience was similar and yet it always tastes great. I'm wondering why my our dough is so much firmer than yours. Perhaps because we grind up the seeds a bit or maybe because we let it rise for 9 hours (in a cold house 21-22 C) instead of about 5 hours in your video. I'll follow up tomorrow and let you know how it turns out, but I'd love to hear what you think about the very firm dough.
I'm quite happy with the result. The bread tastes great. It is of course very dense, but that is what I expected. I am not surprised that there is at least one air pocket. I am sure this happened because I didn't push the dough down hard enough into the pan. I tried. I really did, but it was very hard to form. Maybe next time I'll add a bit more water. drive.google.com/file/d/1Yu6hI-cHe1C7FKshYwMaaCfmeco98vWt/
@@AnoNymInvestor Thank you. We keep making rye bread and it seems to get better every time. It’s almost impossible to find a good Schwarzbrot in the US. We are very grateful to have found this recipe. Schöne Grüße zurück!
If you told us, I missed it but am excited about trying this recipe. I have just discovered sourdough bread, and will never go back to yeast breads again. It is wonderful! What kind of molasses do I use? Here in the states, we apparently have light molasses (higher sugar content), dark molasses(13 grams lower sugar), and blackstrap (9 grams or supposedly the lowest sugar content). Well, the sugar content is all over the place and I can't find anything consistent. What do you use or which kind of molasses should I use? Light, dark, or blackstrap? Thanks so much!
Thank you so much for all of the great videos!! It's clearly a labor of love but I know making videos is also a lot of work. Danke für Ihr Arbeit! My first "real" batch of sour dough bread is proofing after watching your videos all day long. Out of curiosity, I remember these super tasty rolls we ate at breakfast every morning as an exchange student in Düsseldorf and again at the Goethe Institut in Boppard during college. We just called them "Brötchen". They are about fist size and have a crunchy crust and a wonderfully moist, almost doughy center. I also had them on a layover in Frankfurt several years ago. Do you know this kind of Brötchen and if so would you be willing to do a video on how to make them?
Moin hoekma. You are most welcome. Thanks for the kind words, that really means a lot :-). Oh yes, definitely a great idea. It's pretty much a default yeast based dough. I'd say it is close to this recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0kFYyj3WKpE.html. Then you just shape them into tiny buns instead of 1 large buns. Proof them at room temperature until they pass the finger poke test, then bake them 🤓
@@the_bread_code Nice! I will try it soon. Here's a pic of that loaf I was proofing when I wrote you. It turned out great!! I also made a google sheet in the folder that I made for calculating hydration since (to me) that was a bit of a challenge to figure out including the flour/water in the starter. drive.google.com/drive/folders/1clpe1rRW56xGgtlxycwzaeboAWKMWADy?usp=sharing
hey hi, I made this bread and I followed your instructions, but my rye kernels were still quite tough and I couldn't chew them. The birds will be happy to have some seeds :) any thoughts? thank you
Made this, and the kernels (I used wheat) were still too tough after the bake. Perhaps I should have gone with the overnight rest. Going to make it again, but will be putting the kernels in water, bringing to a boil, turning off heat and letting them sit for an hour to pre soften a little. Let's see how it goes.
Oh noes. Yep. The overnight does the trick to soak them. But boiling them before definitely works too. I prefer the long slow soak personally as the boiling might also damage some nutrients. But both works 🙏🏻
You mention omitting the seeds give a more open crumb. Is it ok to just leave them out? I don't have seeds and want to make this real soon. How else does it change the final bread if I leave them out?
There don't appear to be rye flour or seeds in my local stores, so I went to a certain big online retailer and found the flour. Rye seeds, though - I see rye seeds showing up under home gardening, but nothing under baking/food.. is that ... fine? A seed is a seed, I suppose?
I have made it with raw pepitas and sunflower seeds and loved the result! First time I only used 150g of pepitas and it still made the bread delicious and with great texture. You can also add 1 tbsp of fennel seeds. It adds a nice flavor without changing things too much!
Awesome! I am working on my crackers recipe. Although I will rename them to long-fermented sourdough crackers. I feel discard gives it a bad name haha.
Hello, I have a question for you. After proofing overnight in the fridge my dough was about one centimeter from the top. I cooked it in the oven covered with foil but the bread touched the foil and when I pulled the foil off after 30 minutes it took some of the dough off. Should I reduce the recipe for my loaf pan or should I just make a higher foil cap so it doesn't touch the foil? Danke!!
@@the_bread_code The bread is so tasty, and there was some crumb. It made my day making this bread. Thanks for the recipe and video. I used all of my sour dough discard and 80% rye, 20% wheat. I am so happy, thank you for your work.
Excited to try this, I have a loaf proofing right now. I visited Germany a few years ago and had a real life "When Harry Met Sally" moment after trying some amazing bread at a cafe in Berlin. What flours do you use for your gluten free version, would you ever consider doing a video on gluten free?
Hi Tim. I only made a gluten free bread once. It was quite okay, but I need to practice it more. I am currently more focusing on gluten based bread, trying to make them perfect. But at some point I might also work on a gluten free version of the recipe :-)
I made the starter using your recipe/advise and for the first time ever __ IT WORKED!!!! Now I want to make the bread, this is what I grew up eating and I'm very excited to try your recipe. My question though - How do I get to make 400 gm of starter??? Should I be saving all the discard? Do I need to do something to that discard starter once it's out of the fridge? Please help, I'm stuck
Moin Greg. No need to soak them. We let it proof in the fridge in the end for a longer period of time. This allows the seeds to absorb a lot of water. If you want to bake it faster and proof less, you should boil them 👍
Thank you for this video! Would you recommend any adjustments for altitude? I’m at about 1,600 meters (one mile). When I’ve measured, water boils at about 90-95 Celsius here (measured on two different days with two different thermometers). I know the general altitude adjustment is to cook for a longer time at a lower temperature, but I’d hate to overcook this bread! Any thoughts are appreciated!
Really excited to see the result. Easy thing if you miss bread from home. I just Sugarbeetsirup..feels even more original and german. Thank you so much for this nice videos!
Been doing a "thought experiment" - using 100% hydration discard starter as through it is is 50% "flour" and 50% water. In addition, the discard starter will probably have lost some of its gluten, so I'd add some vital wheat gluten to make up for that. I'll start with a guess that the discard starter is down to 5% gluten, then I'll add enough gluten that the final recipe has a nominal ~ 14% gluten. My vital wheat gluten is 80% gluten, my spreadsheet can tell me how much vital wheat gluten to add to bring it up to 14%. I'd like to try making a normal sourdough recipe for a 500G boule and see how it turns out. I'm also guessing there will be too much acid in the discard starter, so I'll check the pH once it's all mixed to compare it with my regular sourdough loaves. That may mean the timing of fermentation will be shorter than normal. Do you think I have missed anything in my "thought experiment"?
I've made this a coule of times and I really love it. However, a few weeks ago our loaf-pan died of old age and since then I've been using a more or less square glassware pan with a glass-lid. This worked fine as long as I baked it after five hours of proofing. When I put it in the fridge over night, it took ages to reach the desired core-temperature. Why do you suggest placing it in the fridge? just to be more independant or to get more "oven-spring" (of which a Schwarzbrot doesn't offer much, anyway)? Beste Grüße aus HH
Thank you! I would recommend to use the fridge just to let the seeds soak in a lot more. If you don't they might be too dry. So a long proofing can help here :-)
@@the_bread_code Aah! Okay, no need for that. I‘m always soaking the seeds over night in water. The first couple of times I made the bread I didn’t soak them and put them in the fridge but then after a night they were still mostly white and dry inside so I‘ve started to soak them in pure water which has helped a lot. Oh, and by the way, I‘m using butter instead of olive oil to avoid stickiness.
What happen if the bread is without salt? In my opinion should be a good video comparison to the one with salt included, maybe with differenti dough type :)
You can just remove the seeds from the recipe. Make sure the dough has a similar consistency like I show in the video. Add more water/flour until you have reached it.
What are rye seeds is it the whole grain uncracked I made this yesterday and it’s in the oven now. I used the whole grain Not cracked. I hope it turns out.
Oh nein, hab jetzt keine Silber Folie drauf gemacht... ich hoffe, daß es dennoch ok raus kommt! Habe es mal mit Wasser angespruht ( habs nach ca 25 Min Backzeit erst gemerkt) und leicht mit Folie abgedeckt nachher. Hoffe es kommt dennoch gut raus.. wird sich später rausstellen...!
Hi awdriven, thanks for the comment. Sure. "CANDeal" is the maker of the pan. I am not 100% happy with it, but it is the best I could find for now. It has 4 small holes at the bottom, which is really no issue, except when your dough is too liquid. It takes a looooooong time to bake in it, especially if you use a lot of dough. Make sure to measure, when the dough reached 95°C it is ready.
@@the_bread_code I've been trying to bake breads here in Germany, and I'm not used to using this Siemens oven at all. My biggest problem besides my breads being too dense is they aren't cooked all the way in the center. Is the answer to simply use a thermometer and check the inner temperature? Also, my crust then gets super hard so I feel like it shouldn't be cooked anymore and then I find out its not done. Baking is not easy, either that or I just don't get it. With fresh bread so easy to get at a store down the street I'm almost ready to give up.
@@LesWaller Hi there. Very likely you do not have enough steam, this makes you develop too much crust. Check this tutorial I made recently on my home oven setup: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--iHm0XPAmbQ.html. And yes, check the core temperature with a thermometer, at 95°C your bread is ready. I'd bake for around 30 minutes with steam. Hope this is helpful.
Moin Denise. Just added it to my list of tools here: www.amazon.de/gp/product/B07Y4ZBPDQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1. It's called CanDeal. Got it from Amazon. Like the fact that it has a lid :-)
@@the_bread_code Hi, I just found you, and love your videos! The link to your tool list is '404 not found', so you may wish to update it. I did find it on the blog.
@@the_bread_code It was the loaf tin Denise was asking about, and it's just the link in your comment that is broken. So nice to meet you. You are really an inspiration, with your clear instructions and delicious recipes. I grew up with home made bread back in the fifties, and made my own for years after we retired in France, but I am widowed now and have good bakers around me so I'm lazy and don't bake much any more. My favorite store has a wonderful pain nordique/schwartzbrot, as well as many kinds of breads with whole grains, nuts, corn flour (lots of Portuguese here in the Touraine), even the newest, a baguette with quinoa - I never have to eat white bread. Heh. I'll share your tips with a friend who does make her own. (She would need French subtitles.)
