The very first suggestion I got for the post series “regional bread” was East Frisian Black Bread. As I already wrote a recipe for the magazine “Ö” I needed another variant – and decided to create a new recipe using sun flower seeds and coarse rye in a soaker. A bigger batch of sugar beet syrup makes the crumb darker and adds a subtle sweetness to the sour flavour notes from the sourdough.
It is a very aromatic black bread, and the soaker helps to create a moist crumb. Cut in slices and wrapped in paper I took it with me to the food swap “Schwarzmarkt” in cologne. A attentive reader maybe already noticed that I used the food swap to bake a big batch of different rye breads. It was a good opportunity to bake a lot of rye breads without suffering from my sensibility to rye. and to provide you, my dear reader, a new batch of rye recipes. This is for me another advantage of this great Swap.
East Frisian Black Bread with Sunflower Seeds
yields 1 Black Bread
- 300g middle coarse rye meal
- 300g Water (30°C)
- 30g active sourdough
- 100g middle coarse rye meal
- 200g sun flower seeds
- 300g boiling Water
- 20g Salt
- 400g middle coarse rye meal
- 200g Water (50°C)
- 40g sugar beet syrup
- rye sourdough
- oat bran
For the sourdough, mix all ingredients and ferment for 16 hours at 25°C.
For the soaker, mix all ingredients and let it soak over night.
For the dough, mix hot water with rye meal and soaker, before adding the sourdough. Then knead all ingredients at slow speed for about 30 min. This long kneading helps to create a cohesive dough.
Ferment for about 45 min.
Grease a bread pan (25cm length for 1 Kilo loaves) and sprinkle with oat bran. Now form the dough to a long loaf with wet hands. Place in the bread pan and sprinkle with oat bran. The dough should be 2 cm lower then the rim of the pan.
Proof for about 120-180 min. The dough should peak 2 cm higher then the rim of the pan. If not, let the bread proof longer.
Preheat the oven to 220°C. Place the bread in the oven and lower the temperature to 160°C. Bake for 140min with steam.
After cooling, let the bread rest for at least 24 hours before slicing!