As part of Real Bread Week, February 15–23, we want to introduce our readers to a hearty rye bread from Germany’s East Frisia. Northern Germans have eaten this dark rye bread for centuries and considered it healthy.

East Frisia, a coastal region in northwest Germany, is known for its unique culture and landscapes. It includes a mainland district and a dozen islands in the North Sea. It is characterized by flat, marshy terrain with canals and dikes influenced by tides.

East Frisians have a distinct dialect and tea and bread culture, with maritime traditions and a strong sense of community. Tourism is a key industry, attracting visitors to sandy beaches and nature reserves on islands like Borkum and Norderney. The people are known for their connection to their homeland and their dry sense of humor.

East Frisian Black Bread is Whole Rye Bread and is often enjoyed simply as Butterbrot.

Rye bread, a flavorful and nutritious alternative to wheat bread, offers numerous health benefits.

Different types of rye flour exist, including light rye (often refined), dark rye (usually whole grain), marbled rye (a mix of light and dark), and pumpernickel (traditionally pure rye). Whole grain rye is the healthiest, packed with fiber, iron, calcium, zinc, potassium, selenium, manganese, copper, plant compounds, and B vitamins. These nutrients support immune function, digestion, metabolic health, heart health, and strong bones.

When shopping, look for whole grain varieties for the most nutrients. Rye bread is delicious in sandwiches, toast, and more!

East Frisian Black Bread Recipe

Starter:

  • 2 1/2 cup [300 g] medium rye meal*
  • 1 oz [30 g] whole wheat or rye mother starter
  • 1 1/4 cup [300 ml] water, lukewarm

Soaker:

  • 3 1/2 oz [100 g] medium rye meal*
  • 7 oz [200 g] sunflower seeds
  • 10 1/4 oz [300 ml] water, boiling
  • 8 tsp [25 g] flax seeds
  • 6 tsp [25 g] sesame seeds

Final Dough:

  • all of the above soaker and starter
  • 14 oz [400 g] medium rye meal*
  • 1/2 Tbsp [10 g] honey
  • 1 1/2 Tbsp [30 g] molasses
  • 3/4 cup + 4tsp [200 ml] water
  • 4 tsp [20 g] salt
  • 3 Tbsp [25 g] sunflower seeds for topping

*NOTE: Rye meal is a whole grain flour made from grinding the entire rye kernel, including the bran, germ, and endosperm. It can be ground coarsely, medium, or fine. Coarsely ground rye is often referred to as rye chops or cracked rye. 

Directions

  1. Mix the sourdough starter with the rye meal and water and allow to ferment for 16 hours at room temperature.
  2. Pour the boiling water over the medium rye meal,* sunflower, flax, and sesame seeds, and allow them to soak overnight.
  3. Combine the above soakers and starter with 14 oz [400 g] medium rye meal,* honey, molasses, salt, and 3/4 cup + 4tsp [200 ml] water in a stand mixer. Mix for 6–8 minutes, then rest for 45 minutes.
  4. Shape the dough into a loaf with wet hands. Transfer the dough to a Pullman pan (or tall-sided bread pan) and allow it to rest and ferment for 3 hours at room temperature. Then, refrigerate it overnight.
  5. Remove the dough from the refrigerator 2 hours before baking. The bread will have risen slightly, but not much.
  6. Preheat oven to 450ºF/230ºC.
  7. Place the bread (covered ) in the oven, reduce the temperature to 425ºF/220ºC, and bake for 15 minutes. Remove the cover and bake for another 40 minutes (rotate 180 degrees after 20 minutes if the bread browns unevenly). The internal temperature should be at least 200ºF/93ºC.
  8. Remove bread from pan. While hot, mist the bread with water (optional—this softens the crust a bit) and let it cool on a wire rack.
  9. To avoid a gooey mess on your bread knife, be patient and wait at least 12 hours to cut into your bread and that is when it will have developed its full aroma and flavor, too!