Description
Here’s a special loaf for rye enthusiasts: Black Bread, a dark loaf made with coarsely ground rye meal and cracked wheat, soaked overnight and sweetened with a light molasses. Leavened, as always, with rye sourdough starter.
The result is a subtly flavoured bread that features the texture and sweetness of the two grains along with a mild sour finish. A generous serving of flax and toasted sunflower seeds finishes the crumb for a delightful chewy texture.
This version of Black Bread comes from the Ammerland region of northern Germany. It’s superb as a snack or appetizer, served with a ripe cheese or smoked salmon, but I like it toasted with a simple schmear of butter. A cool glass of Guiness stout or Hoyne Dark Matter might go well alongside!