Hier geht's zur deutschen Version dieses Posts (folgt noch) When I started my little home based bakery, I wanted to offer a typical German Schwarzbrot. Though "schwarz" means "black", a Schwarzbrot doesn't have to be a 100% rye bread, only most of the flour should be rye. With Peter Reinhart's pre-dough method from "Whole Grain Breads" in mind, I cobbled together different recipes into one I could work with. Baking this bread often (my customers love it!) I played with the formula around, and, over the years, tweaked it so much, that it became entirely my own. It contains whole rye berries, has a little bit of sweetener, but, also, a pleasant natural sweetness, and it is not artificially colored with large amounts of molasses, cocoa, coffee or other additives. People familiar with my blog know that I'm very much in favor of long fermentation. Breads that are allowed to ripen slowly are much better digestible, and long fermentation reduces ...