Black Bread BBA

Black Bread BBA
Quantity Ingredient
0,45 l Water
220 g Rye meal
220 g Rye flour
280 g Wheat wholemeal flour
1 tbsp Barley malt
1 tsp Salt
100 g Sunflower seeds
25 g Sugar Beet Syrup
1 packet Dry yeast
100 g Dried sour dough

Black bread BBA means that the bread is baked in bread baking machines. This lighter but slightly spicy black bread has a shelf life of several days and tastes best when cut into thin slices of about 0.5 cm to 1 cm thickness. The Schwarz Brot BBA can be sliced particularly well the day after baking with the bread slicing machine. The bread slices are also suitable for freezing. After baking, Schwarz Brot BBA weighs approx. 1200 g and is baked in the Brot Back Automat at level 2 for larger breads. The relatively heavy dough is best processed in a bread baking machine with two dough hooks. It is important to fill the ingredients into the bread baking container in the order listed. First pour 450 ml lukewarm water into the bread baking container. Sprinkle with rye meal, coarse, rye flour and wholemeal wheat flour. For the dark crumb, add 1 tablespoon of malt extract (approx. 20 g). Season the flour with a lightly heaped teaspoon of salt. Sprinkle with sunflower seeds and add to dark sugar beet syrup. Finally sprinkle with dry yeast and sourdough, dried. Set the bread size to level 2 and select the Basic + Wholemeal program. If the dough is kneaded after the warm-up phase, use a dough scraper to push the flour from the edge to the centre for the first 10 minutes so that the flour can be kneaded in sufficiently. The dough is very firm and difficult to knead. The Schwarz Brot BBA needs about 3 hours and 40 minutes baking time. After the last kneading phase, approximately the remaining time of 1 hour and 35 minutes, the dough hooks can be removed and the bread should be shaped again by hand if possible. Then you put the dough back into the bread baking container and let the program continue. The black bread BBA then goes again before it is baked. After completion of the baking process, the baking container is removed from the bread baking machine with the aid of pot holders. The Black Bread BBA should be left in the tin for about 20 minutes before it is thrown onto a cake rack to cool. Allow the BBA black bread to cool completely before slicing. The bread can best be cut the next day with the bread slicing machine into approx. 35-40 thin slices of approx. 0.5 cm to 1 cm thickness. The dough becomes slightly lighter when mixed with wholemeal wheat flour, as can be seen in the picture above, but tastes hearty.

Servings: 35, Difficulty: 
Preparation time: 20 minutes, Total duration: 2 hours

All data per serving:
94 kcal
18 g
3 g
2 g

(C)opyright by Marions Kochbuch