Jeffrey Hamelman's Black Bread Recipe
German black bread made with coffee, sourdough and an altus (slurry) for flavor and moisture.
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Ingredients
- 3 to 4 slices (71g) re-baked bread (See "tips", below.)
- a scant 1/3 cup (21g) coffee beans, ground
- 1 3/8 cups (312g) boiling water
- 1 1/2 cups (340g) water
- 2 1/4 cups (230g) King Arthur Organic Medium Rye Flour
- 2 ounces levain or a stiff (dough-like) sourdough culture
- all the slurry
- all the refreshed sourdough
- 1 1/2 tablespoons (19g) vegetable oil
- 2 1/4 teaspoons (14g) table salt
- 2 1/2 teaspoons instant yeast
- 1 1/2 cups (152g) King Arthur Organic Medium Rye Flour
- 3 1/4 cups (390g) King Arthur Unbleached Bread Flour
- black caraway seeds (a.k.a. charnushka)
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