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Authentic German Schwarzbrot (Dark Multigrain & Seed Bread)

This authentic German Schwarzbrot recipe is dense, dark, and full of texture. Made with cracked grains, whole seeds, and a touch of sugar beet syrup (or molasses), it’s a no-knead, no-fuss loaf you can mix, pour, and bake. Perfect for slicing thin and topping with anything you love. Discard option included!
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Slices of authentic German black bread on a floral dish cloth.
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Prep Time:15 minutes
Cook Time:2 hours 30 minutes
Total Time:2 hours 45 minutes
Servings:18
Calories:200kcal
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.
Author: Sarah | Grains & Greens Kitchen
Calories: 200kcal
Tried this recipe?Let me know how it turned out!