German Black Bread

German Black Bread


In a bowl for dry ingredients mix:

  • 300 g rye flour
  • 200 g integral spelt flour
  • 3 tablespoons rye bran
  • 1 teaspoon sea salt
  • 1 tablespoon baking powder
  • 1 tablespoon caraway

In a bowl for wet ingredients mix:

  • 530 ml lukewarm water
  • 3 tablespoons ground carob
  • juice of 1/2 lemon
  • 3 tablespoons olive oil


Once you have combined both mixtures individually, pour wet ingredients in the dry. Mix well with the spatula. You will get a mixture like wet sea sand. Leave it to rest a bit – for half an hour. Then pour it into mold for bread greased with olive oil or covered with baking paper. In separate container pour water and place it next to bread in the oven. And this will speed up the baking process a little. Bake for 3 hours at 150°C, 1,5 covered with foil, and 1,5 without.

German Black Bread

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