Prep 1 hr
Cook 10 mins
Very good, very easy. This is a full-flavored rye bread, no kneading needed. Actually, no kneading is possible, since the dough is too soft and wet. Since it is a batter bread, the texture is coarser.
- 2 1⁄4 cups hot water (as hot as it will come from your faucet)
- 5 tablespoons butter, cut in pieces and softened
- 2 tablespoons sugar or 2 tablespoons molasses
- 2 teaspoons sea salt
- 1⁄4 caraway seed, crushed a bit to release flavor
- 1⁄3 cup dehydrated onion
- 2 tablespoons yeast
- 1⁄4 cup unsweetened baking cocoa
- 2 cups white bread flour
- 2 -2 1⁄2 cups rye flour
- Put butter, sugar, salt, caraway and onions in large mixer bowl. Pour water over and stir. Cool to lukewarm, then sprinkle the yeast over and let it sit for a couple of minutes, no more. Yeast should be get a bit foamy. Mix the bread flour and the cocoa. The cocoa doesn't give it a chocolate flavor, but, like the molasses, darkens the color. Put the regular beaters in the mixer and add the flour mix to the water mix. Beat in slowly, then beat on medium for about 5 minutes, to develop the dough. Switch to the dough hooks, and gradually add 2 cups of the rye flour. The dough should be thick and heavy, but not thick enough to knead. Add a little more rye flour if it's too wet. Spoon into a greased loaf pan, put a little butter on your hands, and pat it down lightly to get into it the corners. Bake at 400 degrees for 40 to 50 minutes. Cool completely before slicing.
- Some people add a tablespoon of instant coffee, to make the bread even darker, or 2 teaspoons of dried dill. Both are really good. You can also substitute plain yogurt for all or part of the butter. If you don't have bulk yeast, use 2 tablespoons. I buy my yeast at a health food store. It's better yeast, and it's a whole lot cheaper.
Quick, easy and nice flavor from the rye. It is diffently a batter bread with a slightly sweet, cake like taste and texture to me, so if you're looking for a "bread" this probably is not the recipe to try. But the flavor is good, and the ease of making makes for a very nice recipe. DH and I both enjoyed this.
I made this for PAC 2011 for my PAC baby. I love rye bread and so does my husband in small doses. This is perfect for us! I did use the sugar, cocoa, and fresh yeast fromte organic store as well as fresh ground rye bread from the same organic store. Let me tel you this is better than any store bought! I used my bread machine to mix and rise the bread. Then took it fromthe ABM and put inot a round bread pan to make a round loaf so we could use it for a dipper with cream cheese and sourcream dip. YUMMY!!!!!!!!!!!! Rave reviews from all parties at the house. I also made your spoon rolls the same evening to go with a small dinner with DH's family. Simple chili, spinach ald, rolls for dinnr andthis rye bread for the appie with the dip. Wonderful. Not a crumb was left! Thank you !