Wonderful dark rye! It is very moist and keeps very well. Plus, it makes great toast! I even used dark rye flour and the bread didn't come out too dense. In fact, I like how this recipe uses proportionally more rye flour to wheat flour, it really tastes like a rye bread. To get a good rise, make sure that you really beat the AP flour batter (steps 3 & 4) to work the gluten. Or, you could replace the AP flour with bread flour. Also, use fresh yeast and give the dough plenty time to rise, sometimes rye doughs take longer to rise than expected. Thank you for a great recipe!
I made this recipe and the light rye #43286 for a great tasting marble rye.I did dicker with this recipe alittle as we like a little bite to our rye breads. I used 1 1/4c water,1 tblsp oil,1 1/2 tblsp molasses,1 3/4 c flour,1 c rye flour,1/2 c wheat flour,1 tsp salt,3 tblsp dry milk powder,2 tsp instant coffee powder,2 tblsp cocoa,1 tblsp caraway seeds,1 tblsp yeast. After the first rise I combined the doughs lightly. Made into a long loaf, onto a cookie sheet and let rise to double and baked at 350-35minutes. Wonderful flavor and texture. I will be making this marble rye again and agin. Thank U for this recipe and the light rye recipe...
Wonderful rich taste with soft crumb. I added the salt to the dry ingredients which was omitted in the instructions. I also substituted dill seed for the caraway due to a personal preference. This is an extremely easy bread to put together and VERY fast in preparation and rising time. Thanks so much for the recipe.
This is a wonderful bread Dee! I love the texture and the fine crumb. I will make this often. Thanks so much :)
A very dense bread. The Danish type of rye bread is very similar but much more light in the texture. You can see a recipe for that here www.ryebread-recipe.com
This breads flavor took me back years to when I used to frequent a coffee house and order the "dutch lunch". It was slices of dark bread, munster cheese and granny smith apples...yum! This breads dough had a wonderful smell as you worked the last bits of rye flour into the dough..ah, the cocoa and molasses. My only change was the omission of caraway seeds. Easy to follow and a bit quicker rise time too. Texture nice inside the loaf with a harder crust which to me was perfect. I made round loaves criss-crossed the top as stated and added a very light sprinkle of oatmeal which was pictured in one the the photos. Dee, I thank you for sharing.
I followed the directions to the letter, didn't change one thing, and this recipe was a total flop. I'm an advanced baker (even with yeast) so I don't think it was me. Like the other person said, it was overly dense and didn't look anything like rye bread in the store. I'm not sure if it used too much flour or what. I just wanted to warn others.....good luck.
This bread was very easy to make and tastes pretty good and the texture is great. I didn't use 1/4 cup of cocoa powder though, just a teaspoon full, which I think I would just leave out next time. I used my Kitchen Aid for most of the kneading, I just kneaded by hand for a couple of minutes. I really like the caraway seeds and would probably use a bit more.
This was a really good rye bread. Thanks for a good recipe!
Great flavor and easy enough to make. I wanted something to stand up to the smoked Gouda fondue we are having for Christmas eve. The flavors should go good together.