The very first suggestion I got for the post series “regional bread” was East Frisian Black Bread. As I already wrote a recipe for the magazine “Ö” I needed another variant – and decided to create a new recipe using sun flower seeds and coarse rye in a soaker. A bigger batch of sugar beet syrup makes the crumb darker and adds a subtle sweetness to the sour flavour notes from the sourdough.
It is a very aromatic black bread, and the soaker helps to create a moist crumb. Cut in slices and wrapped in paper I took it with me to the food swap “Schwarzmarkt” in cologne. A attentive reader maybe already noticed that I used the food swap to bake a big batch of different rye breads. It was a good opportunity to bake a lot of rye breads without suffering from my sensibility to rye. and to provide you, my dear reader, a new batch of rye recipes. This is for me another advantage of this great Swap.
I’m totally thrilled about all the little jewels I meet in range of my “regional bread” series. From 
Done! The first two bread baking courses are lying behind us.
The second bread for my regional bread collection is one I know well: a crusty bread from the rhineland, called “Rheinisches Krustenbrot”.
Finally I can post the first recipe in the upcoming post series of “regional breads” and can tell you how I came to this idea.
I was asked more than once to publish a sourdough rye bread recipe for the “Bread baking for Beginners” post series. I hesitated as a rye bread is not so easy to handle as a wheat one and to know when a pure sourdough loaf is ready to bake needs some experience. But with the