german dark rye bread
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.
prep time
3 Hr 30 Min
cook time
40 Min
method
Bake
yield
Makes 2 loaves
Ingredients
- 2 1/2 cups rye flour
- 3 cups unbleached white bread flour
- 1/4 cup unsweetened cocoa
- 2 packages active dry yeast
- 1 tablespoon caraway seeds
- 2 teaspoons salt
- 2 cups water
- 1/2 cup honey
- 2 tablespoons butter
- - safflower oil
How To Make german dark rye bread
-
Step 1Place white flour, cocoa, yeast, caraway seed and salt in large bowl. Stir to mix
-
Step 2Place 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.
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Step 3Stir in rye flour, enough to make a soft dough. Knead 8 to 10 minutes. Cover and let rest 20 minutes
-
Step 4Knead lightly, roll out and shape to fit 2 greased loaf pans. Brush tops lightly with oil, cover and let rise for 1 hour.
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Step 5Bake at 400 degree oven for 25 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Savory Breads
Category:
Other Breads
Tag:
#For Kids
Tag:
#Heirloom
Method:
Bake
Culture:
German
Ingredient:
Flour
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