Hi, all. I'm new around here, but thought maybe someone here could help me out.
More than 20 years ago I was an exchange student in Wurzburg, Germany (in lower Franconia). The staple bread in the home I lived in was known as Schwarzbrot (black bread). I'm not sure if it is native to that area or to Rhineland-Pfalz (my host-father was from there). Anyway, it was round, strongly flavored, and very dark brown and some loaves were enormous. I once saw a 2 kg loaf!
Now I'm an amateur baker and am looking to bake this bread at home. Googling "schwarzbrot recipe" gets me recipes for Pumpernickel (the steamed, square variety) or breads which I can tell from photos are not what I'm looking for - i.e. too light-colored. My German is way too rusty to go trolling about on German language sites. Does anyone know the bread I'm looking for and, more importantly, have a recipe for it (I don't care if it's metric, I'll do the conversions). Thanks for your input!