Black bread

Black bread
Quantity Ingredient
125 g Wheat meal
250 g Rye meal
250 g Wheat Flour Type 405
125 g Sunflower seeds
1 tbsp Salt
1 packet Dry yeast
0,5 l Butter Milk
150 g Dark beet cabbage

Black bread is very versatile. Mix wheat meal, rye meal and wheat flour. Mix in sunflower seeds, salt and yeast. Add butter, milk and beet cabbage and knead into a sticky dough. Pour the dough into a well greased and lightly floured box form. Smooth out and cut lengthwise. Sprinkle thinly with a little flour. Put the black bread in the cold baking oven on the middle shelf. Bake at 170° C for 2 hours. Cover with baking paper and bake for 1 hour. Switch off baking oven. Let the black bread cool in the oven for 1 hour. Black bread on a grate. Remove the baking tin and allow to cool.

Servings: 15, Difficulty: 
Preparation time: 10 minutes, Total duration: 2 hours

All data per serving:
224 kcal
39 g
8 g
5 g

(C)opyright by Marions Kochbuch