Sauerland Black Bread - Sauerlander Schwarzbrot (Germany)
Today's bake: Sauerland Black Bread - Sauerlander Schwarzbrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
- Changed TDW from 1.291 kg to 2.259 kg.
- Pan Size - From: 1 @ 9in x4in x4in / 23cm x10cm x10cm To: 2 @ 7.88in x4in x4in / 20cm x10cm x10cm.
- Hydration from 74.83% to 76.77% due to using fresh milled grain.
Discussion: Another from The Rye Baker. This is a nice rustic bread made of 100% rye flours and sunflower seeds, flax seeds and a little stale bread. When I sampled a slice about 1 hour after it was cool and then again 5 hours later, I was pleasantly surprised at the dramatic change in the richness and depth of the flavors, it needed some time for all of the flavors to mature. This is a moist bread with a nice mellow sour taste combined with a subtle nuttiness and a hint of barley flavoring from from the malt syrup.
I can see this bread pairing well with goat cheeses and medium flavored foods.
Stanley describes the taste as "a well-balanced, interesting bread that pairs well with beer-roasted pork tenderloin, garlic-crusted lamb, and artisanal sheep and raw cow;s milk cheeses."
Make again? - Yes, definitely.