Recipe for Lower Rhine brown bread with apple syrup

Vegetarian - High in fiber

Preparation time: 4 h - Difficulty level: medium

Ingredients for 2 loaves:
- 500 g spelt flour
- 280 g spelt groats
- 280 g rye groats
- 140 g linseed
- 140 g sesame seeds
- 100 g sunflower seeds
- 50 g pumpkin seeds
- 1 tbsp salt
- 1 liter buttermilk
- 2 pack. dry yeast
- 1 cube fresh yeast
- 250 g beet or apple syrup
- seeds to sprinkle as desired

Lower Rhine brown bread is a traditional, very dark wholemeal rye bread that is deeply rooted in the food culture of the Rhineland.

We have mixed it with spelt and prepared it with yeast instead of the long and laborious process of making sourdough.

It is very moist, dark and compact and has a slightly sweet taste. The special feature is the addition of beetroot or apple syrup, which gives it its dark color and typical aroma.

Traditionally, it is made in bakeries with a long, 3-step rye sourdough and baked as a loaf (2-3 kg) for up to 24 hours at a low temperature and then usually sold in thin slices.

The tradition dates back to the time when brown bread was the staple food of farming families and servants. It used to be baked once a month, which is why its long shelf life was essential for people.

It still keeps fresh for a long time today, around 14 days, but can also be easily frozen.

The recipe yields almost 2400g of ready-baked brown bread, which is well worth the long baking time of 3 hours. As it is a very firm bread and tastes best in thin slices, you will need a good bread knife or, of course, a bread slicer.

If you don't have your own grain mill, take a look in your local organic food store, where we offer grain grinding as a customer service.

Preparation of the dough:

Mix the dry yeast and flour in a large bowl. Coarsely grind the spelt & rye grains in a grain mill or use already ground grains. Then add the linseed, sesame seeds, seeds and salt to the flour/yeast mixture in the bowl and mix well.

Dissolve the beetroot in slowly warmed buttermilk (be careful - only heat, do not boil) while stirring and add all but one part to the dry mixture.

Now crumble the fresh yeast into the remaining buttermilk and leave to "rise".

When the yeast starts to form bubbles, it is activated and you can add it to the dough.

Stir or knead well with a wooden spoon or your hands and divide evenly into 2 loaf pans lined with baking paper.

You can sprinkle a few more seeds or kernels on top if you like and place the loaf tins in the cold oven on the middle shelf.

Baking time:

3 hours at 150 degrees top-bottom heat, cover the loaves with aluminum foil after 2 hours.

At the end of the baking time, leave the loaves to mature with the oven door slightly open.

You can then place them on a cake rack and leave them to cool completely at least overnight before cutting them.

The brown bread tastes good with both savory and sweet toppings. Here in the Lower Rhine region, it is a must on every coffee table. Here it is traditionally eaten with raisin bread, butter and cheese or simply with apple or sugar beet syrup.

Also try our wild garlic spread. Best regards from the Lower Rhine!