German Dark Rye Bread

Linda Kauppinen


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.


★★★★★ 1 vote

Makes 2 loaves
3 Hr 30 Min
40 Min


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  • 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
  • 2 c
  • 1/2 c
  • 2 Tbsp
  • ·
    safflower oil

How to Make German Dark Rye Bread


  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.

Printable Recipe Card

About German Dark Rye Bread

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

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