Authentic German Black Bread (Schwarzbrot) – Dark Multigrain & Seed Bread
This super easy no-knead recipe with yeast, cracked whole grains, seeds, fresh flour and optional sourdough discard is the quickest way to authentic German black bread (Schwarzbrot). Just mix, pour, and bake!
This authentic German black bread recipe makes perfect use of your grain mill. It uses both finely milled flour and coarsely cracked grains for that hearty, chewy texture that Schwarzbrot is known for. Traditionally, making this whole grain bread can be a bit involved, but we’re keeping it casual here.
(And if you don’t have a grain mill—don’t worry. I baked this long before I started milling at home, and it was still fantastic.)
This is a no-wait formula and the shortest road to great, authentic German bread. The dough is more of a batter, really. We use instant yeast for rise and I’ve included extra instructions for using sourdough discard too—if you have it—for even deeper flavor. There’s no rising or shaping: just mix, pour into a loaf pan, and bake straight away at a low temperature. It rises and bakes at the same time!
My first memory of eating Schwarzbrot dates back to Kindergarten. We had grown garden cress on the windowsill, and when it was ready to harvest, each of us got a slice of dark Schwarzbrot topped with cream cheese. We proudly sprinkled on our cress—and that taste of bread, herbs and success will stay with me forever.
What Is Schwarzbrot, Anyway?
Schwarzbrot (also known as German black bread) is a dense, dark, deeply satisfying German loaf made with whole grains, cracked rye, and often a generous handful of seeds. Its signature color comes not from cocoa powder (no matter what the internet says!) but from sugar beet syrup or malt extract—and a long, slow bake.
It’s the kind of bread that looks like a brick—and proudly so. If your Schwarzbrot isn’t heavy, chewy, and full of texture, something probably went wrong. We’re talking real, rustic nourishment here.
Black bread is especially common in northern and western Germany, sliced thin and topped with anything from cheese and cold cuts to jam. Thanks to its high moisture and acidity, it keeps well and often tastes even better after a day or two. Traditionally, it’s made with sourdough, but this version keeps things easy with instant yeast (and optional discard for extra depth).
Even though it’s not the first love of most kids, eventually, most of us warm up to it and wouldn’t want to give it up. You could call it a staple, a tradition, or just a really good excuse to eat more butter and honey.
Why You’ll Love This Authentic German Black Bread (Schwarzbrot) Recipe
Tools & Grain Mill Tips
Ingredients and Substitutions
Freshly milled flour: Soft wheat berries are traditional but spelt is a good swap. Avoid rye flour if using yeast—rye needs sourdough to rise well.
Cracked rye and wheat: Rye is key to authentic flavor. You can sub spelt for wheat, or use all cracked rye.
Seeds: Sunflower seeds are classic. Add smaller amounts of sesame, flax, or pumpkin seeds, or rolled/steel-cut oats.
Buttermilk: Use dairy or vegan buttermilk (How to make it)
Sourdough discard (optional): Adds extra flavor and complexity—but still fantastic without it!
Commercial Yeast: Instant is easiest. Active dry yeast works too—just bloom it first and use a bit more.
Zuckerrübensirup (Sugar Beet Syrup): This traditional German syrup adds dark color, moisture, and earthy sweetness. If you can’t find Zuckerrübensirup, try:
Authentic German Black Bread Recipe
How to Make Schwarzbrot in five easy steps:
Making Schwarzbrot is more like mixing a batter than making a dough. It’s the easiest road to fantastic bread!
01
Grind and Combine dry ingredients
Preheat oven to 150°C (300°F). Grease a bread loaf pan with butter and line it with parchment paper.
Weigh out whole rye and wheat berries and crack them on the coarsest setting of your grain mill. Return to the finest setting, and mill weighed out wheat berries into flour.
In a large mixing bowl, stir together the fresh flour, cracked grains, seeds, salt, and instant yeast. This helps distribute everything evenly before adding liquids.
02
mix liquid ingredients
Weigh out whole rye and wheat berries and crack them on the coarsest setting of your grain mill. Return to the finest setting, and mill weighed out wheat berries into flour.
In a large mixing bowl, stir together the fresh flour, cracked grains, seeds, salt, and instant yeast. This helps distribute everything evenly before adding liquids.
03
Combine everything
Pour the dry ingredients into the wet mixture. Stir with a wooden spoon or silicone spatula until no dry pockets remain. It will be thick—closer to a batter than a dough, and that’s exactly what we want!
04
Bake low and slow
Spoon the batter into your prepared loaf pan and smooth the top with a spatula or the back of a spoon.
Bake at 150°C (300°F) for 2½ hours. The bread will slowly rise and bake all at once.
05
Cool completely
Remove the bread from the oven and let it rest in the pan for 10 minutes. Gently loosen the edges with a thin knife, then lift it out using the parchment paper or turn it out onto a wire rack.
Let the bread cool completely. Once fully cooled, wrap it in a zip-top bag or store it in a closed container. This helps redistribute moisture throughout the loaf and soften the crust, for the perfect slice the next day.
Pro Tips
for Perfect Schwarzbrot
German Black Bread (Schwarzbrot) Recipe Variations
Need more swap ideas? Check the Ingredients and Substitutions section above.
How to Serve Authentic Schwarzbrot
Black bread is meant to be sliced thin—really thin!—and topped generously. It’s sturdy enough for butter and honey, cheese and pickles, or a full stack of cold cuts. A slice or two go a long way, especially with rich or savory toppings.
How to Store for Maximum Freshness
I’ve never found a need to freeze it, since it stores so well. But if you’d like to, freeze half the loaf whole (not in slices) and let it thaw overnight at room temp for the best texture.
If you make this traditional German Schwarzbrot…
I’d love to hear how it turned out!
P.S. If you’re into whole grain bread, you might love these recipes too:
happy baking!
Authentic German Schwarzbrot (Dark Multigrain & Seed Bread)
Equipment
- Grain Mill - (optional but highly recommended)
- 1 to 2 Large Bowls - (can be made in one bowl if needed)
- Standard Bread Loaf Pan
Ingredients
- 125 g cracked wheat - ¾ cup
- 125 g cracke rye - ¾ cup
- 250 g whole wheat flour (freshly milled from European wheat or soft wheat berries, or store-bought whole grain flour) - 1¾ cup + 2 tbsp
- 125 g sunflower seeds - 1 cup
- 65 g sesame seeds - ½ cup
- 65 g flax seeds - ¼ cup + 2 tbsp
- 7 g instant yeast
- 1½ tsp salt
- 500 ml buttermilk (homemade if you want) - 2 cups + 1½ tbsp
- 80 g beet sugar syrup (or molasses—check above for substitutions) - ¼ cup
Discard Option
- 100 g sourdough discard (check Notes for flour and buttermilk adjustments!) - ¾ cup + 1 tbsp
Instructions
Preheat and Prepare Pan
- Preheat oven to 150°C (300°F). Grease a standard loaf pan and line with baking paper.
Grind and Combine Dry Ingredients
- Coarsely crack rye and wheat berries using your grain mill. Mill soft wheat into fine flour.
- In a large bowl, mix cracked grains, flour, seeds, salt, and yeast.
Mix Wet Ingredients
- In a second bowl, stir together beet sugar syrup and sourdough discard (if using). Add buttermilk and mix until smooth.
Combine and Mix
- Stir dry ingredients into wet until a thick batter forms. No kneading needed!
Bake
- Pour into prepared loaf pan and smooth the top.
- Bake for 2½ hours at 150°C (300°F), until firm and deeply browned.
Cool and Store
- Let rest in pan for 10 minutes, then lift out and cool completely on a wire rack.
- Once cool, wrap and rest overnight for best texture.
Notes
- If not using discard, bring buttermilk to room temp to avoid syrup clumping.
- Learn how to make your own buttermilk here.
- If you want to add sourdough discard to your loaf for a deeper flavor, reduce the flour to 200g (1½ cups) and the buttermilk to 450ml (2 cups – 2 tbsp).
- If batter feels soupy after mixing, rest 10 mins before adjusting with extra flour.
- Keeps for 5–7 days at room temp, longer in the fridge.
Recipe FAQs
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