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" … Continue reading KARIN’S GERMAN SCHWARZBROT WITH WHOLE RYE BERRIES →