Yeast-free black bread

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nicole

nicole

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Difficulty

Easy 👌
15
min.
Preparation
120
min.
Baking
720
min.
Resting

Ingredients

Servings:-12+
500 g wholegrain rye flour
5 tbsp fresh sourdough starter
1 l water
500 g wholegrain wheat flour
1 tbsp salt
1 tbsp bread spice
75 g sunflower seeds
75 g flax seeds
oil for greasing
Metric
Imperial

Utensils

  • kitchen towel
  • large bowl
  • cooking spoon
  • oven
  • 2 loaf pans
  • small bowl
  • wire rack

Nutrition per serving

Cal
368
Protein
12g
Fat
12g
Carb
53g

Step 1/3

Combine rye flour with sourdough starter and water in a large bowl. Cover with a kitchen towel and set aside to rest for approx. 12 hrs.
  • 500 wholegrain rye flour
  • 5 tbsp fresh sourdough starter
  • 1 water
  • kitchen towel
  • large bowl
  • cooking spoon

Combine rye flour with sourdough starter and water in a large bowl. Cover with a kitchen towel and set aside to rest for approx. 12 hrs.

Step 2/3

Preheat the oven to 180°C/360°F (convection). Place a small bowl of boiling water on the bottom of the oven. Take your rye flour mixture and stir in the wheat flour, salt, bread spice, sunflower seeds, and flax seeds. The dough should be smooth and moist. Divide the dough, and transfer to greased loaf pans. Bake on the middle rack for approx. 2 hrs.
  • 500 wholegrain wheat flour
  • 1 tbsp salt
  • 1 tbsp bread spice
  • 75 sunflower seeds
  • 75 flax seeds
  • oil for greasing
  • oven
  • 2 loaf pans
  • small bowl

Preheat the oven to 180°C/360°F (convection). Place a small bowl of boiling water on the bottom of the oven. Take your rye flour mixture and stir in the wheat flour, salt, bread spice, sunflower seeds, and flax seeds. The dough should be smooth and moist. Divide the dough, and transfer to greased loaf pans. Bake on the middle rack for approx. 2 hrs.

Step 3/3

After baking, cool on a wire rack and let loaves rest for a day before eating.
  • wire rack

After baking, cool on a wire rack and let loaves rest for a day before eating.