Comments on: THE BEST SCHWARZBROT RECIPE – 100% AUTHENTIC GERMAN BREAD

By: Greg Pantopoulos

Greg Pantopoulos — Sun, 11 Dec 2022 16:50:52 +0000

Seeds don't need to be soaked in water?? Thanks for another great recipe 😊

By: Len Wenzel

Len Wenzel — Sun, 11 Dec 2022 16:50:52 +0000

My Oma made a black crust bread with a crust that was very hard to bite through; but once you did the inside was so fluffy it almost melted in your mouth. The inside was a light colour. Such good bread, and with plum preserves, heavenly. I never knew her recipe, any ideas?

By: Gustavo Bertola

Gustavo Bertola — Sun, 11 Dec 2022 16:50:52 +0000

hello! I made it today, tastes good, but the inside is a little gummy and too moist, any ideas why? thanks a lot! love your recipes

By: Andrea Natale

Andrea Natale — Sun, 11 Dec 2022 16:50:52 +0000

What happen if the bread is without salt? In my opinion should be a good video comparison to the one with salt included, maybe with differenti dough type 🙂

By: Thomas Barthelmeus

Thomas Barthelmeus — Sun, 11 Dec 2022 16:50:52 +0000

I've made this a coule of times and I really love it. However, a few weeks ago our loaf-pan died of old age and since then I've been using a more or less square glassware pan with a glass-lid. This worked fine as long as I baked it after five hours of proofing. When I put it in the fridge over night, it took ages to reach the desired core-temperature. Why do you suggest placing it in the fridge? just to be more independant or to get more "oven-spring" (of which a Schwarzbrot doesn't offer much, anyway)? Beste Grüße aus HH

By: roberta peck

roberta peck — Sun, 11 Dec 2022 16:50:52 +0000

So much fun watching your teaching videos!!!

By: Karen

Karen — Sun, 11 Dec 2022 16:50:52 +0000

I made the starter using your recipe/advise and for the first time ever __ IT WORKED!!!! Now I want to make the bread, this is what I grew up eating and I'm very excited to try your recipe. My question though – How do I get to make 400 gm of starter??? Should I be saving all the discard? Do I need to do something to that discard starter once it's out of the fridge? Please help, I'm stuck

By: Monica KS

Monica KS — Sun, 11 Dec 2022 16:50:52 +0000

I made the all dark rye. My first time. Baked it last night.
I'll know next time to do the overnight refrigerator proof. I added cracked rye kernels and sunflower seeds. I wanted them softer so I soaked it all overnight them in water overnight. And try with molasses. I added barley malt syrup this time.
I have to say. This is so delicious! My husband said he likes it even better than the sourdough I normally bake with bread flower and 20% of a rye and Spelt mix. And it's so much easier to make! Thank you @thebreadcode !
I think we'll have it again tonight with some lox and tomato slices. (Mine with non dairy cream cheese. Yum!)

By: malka frank

malka frank — Sun, 11 Dec 2022 16:50:52 +0000

Was sind denn rye seeds? Is it the same as grains?

By: Matt Sisley

Matt Sisley — Sun, 11 Dec 2022 16:50:52 +0000

Hi great vid. I was wondering what you put on top of the bread. Do Germans spread butter on top? When they eat it for breakfast
Thanks matt