Prep 1 hr 30 mins
Cook 25 mins
This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (Light (Seedless) Rye Bread), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time).
- 3 cups all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 2 (1/4 ounce) packages active dry yeast
- 1 tablespoon caraway seed
- 1 tablespoon salt
- 1⁄3 cup molasses
- 2 tablespoons butter
- 1 tablespoon sugar
- 3 1⁄2 cups rye flour
- cooking oil
- 2 cups water
- In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
- Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
- Add to dry mixture.
- Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
- Beat 3 minutes at high speed.
- Then by hand, stir in enough rye flour to make a soft dough.
- Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
- **Cover, and let rest 20 minutes.
- Punch down dough.
- Divide in half.
- Shape into 2 round or oval loaves on greased baking sheets.
- Brush with small amount of cooking oil.
- Slash tops with knife.
- Cover; let rise until double (45-60 minutes).
- Bake at 400 degrees for 25-30 minutes.
- Remove from baking sheets, place on racks to cool.
- **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
- Proceed with the recipe as stated.
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.
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...