Black Forest Loaf - Sourdough Rye
Recipe type: Bread
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 24hrs
This is a traditional country side bread in the south of Germany.
Pre Dough 1
  • 200g high grade wheat flour
  • 200g water
  • 2g dry instant yeast
Pre Dough 2
  • 570g Rye flour
  • 600g water
  • 60g sourdough starter
  • Sourdough
  • Wheat pre dough
  • 1020g Rye flour
  • 230g high grade wheat flour
  • 5 - 10g dry instant yeast (optional)
  • 40g salt
  • 5g bread spice
  • 600g water
  1. Prepare the pre doughs by mixing the ingredients in separate bowls and let rest for about 16-24 hours
For the dough:
  1. mix all ingredients in a large bowl until all flour is well hydrated.
  2. Let rest for about 2 hours
  3. Preheat oven with a stone to 250C / 480F. Place a iron cast form at the bottom of the oven to create some stream.
  4. Get dough out of the mixing bowl on a flour dusted surface and degas a little bit. Do some fold until forming a round loaf.
  5. Let rest for another 30 min
  6. Put bread in oven and pour some water in the iron form.
  7. Bake for 10 min at 250C/480F and reduce then to 200F / 390F and bake for another 60-75 minutes.
Recipe by German Cooking at