Time for a delicious dark wholemeal bread recipe with rye meal and sugar beet as special ingredients. The dark brown bread is reminiscent of pumpernickel bread in taste and is easy homemade in just a few simple steps. Although the bread needs a lot of time overall, it does not need any active time on the bread. For me, this is one of the delicious dark breads that I like to bake again and again.
Wholemeal bread recipe for dark brown bread
I grew up eating dark brown bread and grain bread and then ate the darker bread at the weekend during the week to balance out the sweet brioche. Dark bread is perfect for breakfast, although as a child I liked it with jam or chocolate cream, but it goes even better with cold cuts such as cheese and sausage for dinner. Today I prefer to eat the bread with cream cheese and boiled eggs as a topping.
We also had pumpernickel as bread from time to time, but as a child you needed more chocolate cream to be able to stand all the grains. Today it looks different and I will be happy to introduce you to a real pumpernickel recipe in the future. Today there is bread with a similar taste but a more pleasant texture.
Wholemeal bread with rye meal
Our dark bread recipe is first mixed with buttermilk, rye meal and sugar beet kraut with wholemeal spelt flour and left to soak for a few hours. This makes the rye meal soft. If you’ve never seen rye meal before, it looks like extremely coarse wholemeal flour, really coarse-grained. This is precisely why the waiting and swelling time is so extremely important in this wholemeal bread recipe.
The mixture will only become softer and more mushy after a few hours, making it easier to work with. In the end, the bread looks really good in terms of texture and not coarse-grained. You won’t feel the coarse flour in your mouth later either.
Dark bread recipe with sugar beet kraut
I’ve often heard that sugar beet kraut is added to really dark bread for the color. I’ve been wanting to try it for a while, but I didn’t necessarily expect to be immediately convinced by the bread recipe and present the wholemeal bread recipe with rye meal and sugar beet directly to you.
Sugar beet kraut may not be a household name for everyone. I was first introduced to it by my grandmother, who offered me bread with curd cheese and sugar beet kraut instead of my usual chocolate cream. At the time, I didn’t expect this combination to be edible at all, but it tasted really good.
Basically, sugar beet kraut or sugar beet syrup is a sticky molasses mass that is reminiscent of a mixture of honey and maple syrup. Sweet, sticky, viscous and still found today in the yellow cups of Grafschafter Goldsaft. However, I chose sugar beet kraut from the squeeze tube for my bread. However, sugar beet kraut is really more familiar to the older generations.
Best wholemeal bread recipe with rye meal
The bread is baked for three hours at just 150 degrees. This is precisely why the sugar beet kraut in the bread does not burn, but instead develops its particularly delicious taste. The bread is sweet, but healthy tasting. The wholemeal bread recipe reminds me of pumpernickel bread, which is baked without sugar beet kraut, but then for 16-24 hours at only 100 degrees.
Wholemeal bread recipe with rye meal and sugar beet kraut
Equipment
- 1 stand mixer
- 1 wire rack
Ingredients
- 250 g whole grain spelled flour
- 500 g rye meal
- 10 g salt
- 375 ml buttermilk
- 125 ml buttermilk
- 75 g sugar beet kraut dark sugar beet molasses
- 75 g sugar beet kraut dark sugar beet molasses
- 13 g instant yeast
- 125 g sunflower seeds
- 50 g pumpkin seeds
Recipe-Instruction
- Mix wholemeal spelt flour with rye meal and salt with a spoon.250 g (2 cups) whole grain spelled flour500 g (4 cups) rye meal10 g (1,5 tsp) salt
- Add the first part of buttermilk and sugar beet kraut and mix well.375 ml (1,5 cups) buttermilk75 g (¼ cups) sugar beet kraut
- Leave the mixture to swell for 4 hours. Start 240 minutes timer here
- Add the remaining warm buttermilk and sugar beet kraut to the mixture with the yeast and knead for approx. 10 minutes. Start 10 minutes timer here125 ml (½ cups) buttermilk75 g (¼ cups) sugar beet kraut13 g (4 tsp) instant yeast
- Then knead in the sunflower seeds and pumpkin seeds and leave to rest in a warm place for approx. 1 hour. Start 60 minutes timer here125 g (1 cups) sunflower seeds50 g (⅕ cups) pumpkin seeds
- Pour the dough into a greased loaf tin and add some sunflower seeds to the bottom of the tin.
- Place the bread in a cold oven and bake for 3 hours at
150 °C. Start 180 minutes timer here - Now reduce the temperature to
100 °C nd bake for a further 30 minutes. Start 30 minutes timer here - Turn the bread out onto a wire rack and leave to cool.
Nutrition
I’ve fallen in love with this bread, even though it’s not something you can bake quickly. It also tastes delicious toasted and is therefore a little crispier. Freshly baked, only the crust is crispy and the bread itself is deliciously soft.
The long wait for the bread is worth it, but I will also bake my popular seeded bread recipe just as often. In the future I will also be happy to show you a super tasty wholemeal bread recipe without waiting times and without swelling or resting times.
