Prep 10 mins
Cook 3 hrs
My absolute favorite recipe. This recipe produces a soft, full-loaf of bread, with a nice crust every time. Easy and delicious.
- 2 1⁄4 teaspoons yeast
- 1 1⁄4 cups warm water
- 1⁄3 cup molasses
- 2 1⁄2 cups bread flour
- 1 cup rye flour
- 1⁄2 teaspoon salt
- 1⁄8 cup vegetable oil
- 1⁄8 cup cocoa powder
- 1 tablespoon caraway seed (optional)
- Add ingredients to your bread machine as directed. Mine specifies liquids first, yeast last. Set to standard (white) bread and Go. Enjoy!
Very nice! Tastes great, airy texture, and nice color. Made as posted with caraway seeds. Used 1.5 pound setting and light crust setting. No problems rising.
Delicious! Rye bread is one of our favorite breads, so I am always on the lookout for a good recipe. This recipe is definitely a winner! I made the dough in my bread maker on the "dough" cycle. When the cycle was finished, I removed the dough and formed it into a ball and put it on a greased baking dish. I did have to knead in some more bread flour first as the dough was too sticky to work with. I let the dough rise for about 30 minutes and then I slashed the top of the loaf a couple of times with a sharp knife. I baked it at 350 degrees for about 35 minutes. The result was a rustic loaf with a nice, soft interior. Thank you for sharing this wonderful recipe...it is definitely a keeper!! Made for ZWT 9 Scandinavia for The Apron String Travelers.
BEST DARK RYE EVER!!<br/>This recipe rocks. It consistently rises up high and light, and the taste is superb. The first time I forgot the caraway, no problem. I have made this three times, next time I am going to use the Dough Cycle and bake it as a boule.