We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

100% Rye Schwarzbrot

This is Black Bread! Hefty and flavoursome, but very light on the digestion

Like this? Share it with your friends.

Report abuse

This is Black Bread! Hefty and flavoursome, but very light on the digestion.


500g Shipton organic dark rye flour

2 teaspoons salt

500g rye leaven (sourdough culture)

280 g water

2 or more teaspoons caraway seed (optional).


Mix the leaven and water well and add the flour and salt.

Slowly stir this with a strong wooden spoon/mixer until well mixed .

With floured hands, roll into a cylinder shape, roll in rye flour, and place in a well-oiled tin. It should half-fill the tin. Remember to keep the seam where the roll inevitably joins, on the bottom, or the loaf will burst un-attractively.

Cover with a cotton tea-towel/cloth then place in a plastic bag and put in a warm spot. Allow 3-4 hours to ¾ fill the tin and be well-patterned showing numerous fissures and cracks which are very attractive as the dark inner dough contrasts with the surface, frosted from being rolled in rye flour.

Schwarzbrot before cookingBake at 200°C for 1 hour. Leave to cool completely on a wire rack, then wrap in a cotton tea-towel until the next day. If the bread is cut before this, it will be dense, as this curing is traditional and necessary. 100% rye bread will keep for weeks if kept wrapped in cotton, then a plastic bag.

TIP: Schwarzbrot will be overly sour if your leaven is too old, so it's best to use the leaven when it peaks and is most active.

Added by: webmaster

Tags: Rye

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...