The grandmother of my dearest complained that today you can not get real blackbread anymore. The “modern” one is to moist in her opinion. When I asked how a “real” blackbread should be, she answered: “Just like it once had been”. My argument that I do not know how the bread looked like ninety years back in the past just gained me a critical gaze. But at the end I could get some informations about her childhoods blackbread from her: moist, but not so moist we today, dark and baked with rather fine cracked rye. And my ambitions was aroused to recreate this bread for her.
And so I bake a blackbread with the classical way: sourdough made with fine cracked rye, a soaker with roasted bread crumbs and coarse cracked rye and a good portion molasse. I added a bit of dark roasted rye malt to enhance the deep malt flavour. I baked it in the middle of the week when we spent some days with our Gran. And when we cut the bread the next day, everyone was happy, even Gran liked the bread!
yields 1 Bread
- 50g roasted, dried Bread crumbs
- 100g coarse cracked rye
- 300g boiling water
- 18g Salt
- 300g fine cracked rye
- 300g Water (30°C)
- 30g very aktive Sourdough
- 400g fine cracked rye
- 75 g Water (50°C)
- Soaker (40°C)
- 40g Molasses
- 5g dark roasted rye malt
- Rye sourdough
For the sourdough, mix all ingredients and ferment for 16 hours at 25°C.
For the soaker, mix all ingredients and let it soak to hours at room temperature, then place it in the fridge.
The next morning, warm the soaker to 40°C (Microwave), then mix warm water with rye meal and soaker, before adding the sourdough and other ingredients. Then knead all ingredients at slow speed for about 10 min. 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 reach the the rim of the pan and the surface of the bread should show cracks. 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 120min with steam. Then turn the heat off and let the bread cool down together with the oven.
Let the bread rest for at least 12-24 hours before slicing!