The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sauerland Black Bread from Gerhard Kellner

CrustandCrumb's picture

Sauerland Black Bread from Gerhard Kellner

My first attempt at making black bread. I used the recipe from Gerhard Kellner's website Google translate worked great at making it a useful recipe. The rest I used Hanseata's guide to German flour and US equivalents.

Having gone through this recipe now I would suggest the following -

1. Soak the old crumbs first and smash them throughly - I found the pieces absorbed too much water and let some out after smash.

2. Soak nuts in a shallower bowl - the nuts at the top of a higher bowl didn't absorb as much water.

3. I substituted 150g light rye (I had this on hand, not medium rye) + 50g whole grain rye. Next time I will use the 200g medium rye in the dough.

4. Kneading was a struggle, I waited sometime for dough to completely absorb the liquid but it was sticky!

5. Covered loaf pan helped not getting the bread too brown and gave me more oven time at lower temperature to reduce liquid.

Lastly, wait 24 hours before cutting. I noticed the bread was releasing a lot of moisture during cooling. And yes, I will definitely make this again!.




Mirko's picture

Looks great, try ketex's Padeborner Brot (bread) it taste really good.

If you need some translations help, just let me know.


hanseata's picture

Your Sauerländer Schwarzbrot looks great, and I'm very happy that my "Flour Type Translation" helped you finding the right flours for this nice bread. I haven't tried this recipe, yet, but will, and keep your suggestions in mind.

Mirko is right, I made the Paderborner in a slightly different version, from brotdoc's blog, but based on Gerhard Kellner's recipe , it's a wonderful loaf that I now even started selling.


CrustandCrumb's picture

Two people suggesting the same bread means I have to bake this next time! Thanks for the suggestion.

Mirko - thanks for the translation support and the suggestion.

Karin - yes, the reference from German flour names to US flour was very helpful. Kellner's book is great but the website with Google translate is better!