German Dark Rye Bread
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.
- 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
- 1Place white flour, cocoa, yeast, caraway seed and salt in large bowl.
Stir to mix
- 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.
- 3Stir in rye flour, enough to make a soft dough.
Knead 8 to 10 minutes.
Cover and let rest 20 minutes
- 4Knead lightly, roll out and shape to fit 2 greased loaf pans.
Brush tops lightly with oil, cover and let rise for 1 hour.
- 5Bake at 400 degree oven for 25 minutes.