Medium
1
loafBy Tom Jaine
Published 2005
‘Black’ bread - which was the food of peasants rather than princes - may have been more brown than black, but might contain wheat as well as rye. Its sourness is sweetened by molasses, which also help colour it. This recipe uses toasted breadcrumbs, again it helps the colour, but it also makes a lighter loaf. In Germany it is common practice among professional bakers to recycle stale rye bread in this way.
Mix all the ingredients for the leaven together in a bowl and leave in a warm place (24°C/75°F) for 15-24 hours.
© 2005 Tom Jaine. All rights reserved.