a whole loaf of Blunznbrot in the middle of a well-laid snack table

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Black pudding loaf

160—180 Min

We're baking bread with a twist. Instead of just placing it on top, the black pudding is mixed into the bread. The finished product: a moist, crusty loaf. The sausage is diced and briefly frozen before being added to the dough.

Ingredients 4 Portions

Preparation

  1. 1

    Make a starter dough by combining room temperature water, a little flour and yeast, and leave to rise for around 30 minutes.

  2. 2

    Combine the sour cream with the eggs, butter, garlic, marjoram and salt.

  3. 3

    Combine the starter dough, the remaining flour, the bread seasoning mix and the sour cream mixture into a smooth dough.

  4. 4

    Allow to rise for a further 30 minutes.

  5. 5

    Dice the black pudding, place on a baking sheet, then place in the freezer for a short time. Fold the diced sausage into the dough.

  6. 6

    Place in a floured banneton and allow to rise for 45 minutes.

  7. 7

    Place on a baking sheet lined with baking parchment and bake the bread for around 45 minutes at 165°C (329°F).