Total Time
Prep 20 mins
Cook 35 mins

Outstanding hearty black bread with fabulous crust. This recipe is on the back of Fleischmann's RapidRise Yeast. After living in Germany for almost a year I developed a real appreciation for their hearty bread. Now I can make some in my own kitchen. Enjoy!

Ingredients Nutrition


  1. Set aside 1 cup all-purpose flour from total amount.
  2. Mix remaining flours, undissolved yeast, wheat bran cereal, caraway seeds, salt and coffee in a large bowl.
  3. In a sauce pot heat water, molasses, vinegar, butter and chocolate until very warm, 120 - 130 degrees F.
  4. Stir liquids into dry ingredients. Mix in enough reserved flour to make a soft dough that does not stick to the bowl.
  5. Turn onto floured surface and knead 5 minutes. Shape into smooth ball; transfer to a greased baking sheet.
  6. Loosely cover dough; let rise 40 minutes, or until almost double in size.
  7. Beat egg white and water; brush on surface of bread.
  8. Bake at 400 degrees F for 35 to 40 minutes.
  9. Remove from baking sheet and cool on wire rack.


Most Helpful

This was perfect for guests! I served with an herb/white wine pate and an Emmanthaler cheese. The bread was beautiful - dark mahogany with a clear shiney crust. It was dense but not overly heavy with a wonderful chewy texture - the most perfect foil for the pate & cheese. This bread had a slightly sweet taste that complemented the rye - I admit this loaf was made w/o the caraway as one guest is plagued with diverticulosis & I would feel terrible if I fed her a seed that initated a flare. I used all-bran buds & they melded wonderfully. I will make this again with the caraway soon! This is a real keeper! Thank you Linda Joyce for this great recipe - it is the "real thing"!

Buster's friend October 29, 2007

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