German Dark Rye Bread

Linda Kauppinen

By
@cyrene

Nothing like having black bread with liverwurst and spicy mustard!! MMMmmmmm One of my grandfather's favorites!

Note: If using this recipe to make a light/dark "marbled" rye loaf, knead both the light and dark dough separately for about 3 minutes or so, then combine and knead them together for another minute or so (to produce the marbled effect). I find it easier to just also make a white rye and then mix the two to marble together. It just doubles your yield.


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Comments:

Serves:

Makes 2 loaves

Prep:

3 Hr 30 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 1/2 c
rye flour
3 c
unbleached white bread flour
1/4 c
unsweetened cocoa
2 pkg
active dry yeast
1 Tbsp
caraway seeds
2 tsp
salt
2 c
water
1/2 c
honey
2 Tbsp
butter
safflower oil

Directions Step-By-Step

1
Place white flour, cocoa, yeast, caraway seed and salt in large bowl.
Stir to mix
2
Place 2 cups water, honey and butter in a saucepan.
Heat liquids until they are very warm, 110 degrees.
Add to dry ingredients and mix until moistened.
Beat very hard for 3 minutes.
3
Stir in rye flour, enough to make a soft dough.
Knead 8 to 10 minutes.
Cover and let rest 20 minutes
4
Knead lightly, roll out and shape to fit 2 greased loaf pans.
Brush tops lightly with oil, cover and let rise for 1 hour.
5
Bake at 400 degree oven for 25 minutes.

About this Recipe

Course/Dish: Savory Breads, Other Breads
Main Ingredient: Flour
Regional Style: German
Other Tags: For Kids, Heirloom