This makes a hearty, full flavored, wonderfully textured 1 1/2 lb. Dark Rye Bread. I had a hard time finding a Rye Bread recipe dark enough, so I combined 5 or 6 different ideas from lots of recipes to get my desired "strength" of Rye. There are a TON of ingredients, I know...but it's worth the effort. Enjoy!
- 1 cup water
- 2 tablespoons water
- 1 tablespoon molasses
- 2 tablespoons canola oil
- 2 cups bread flour
- 1 cup rye flour
- 2 tablespoons gluten flour
- 3 tablespoons dark brown sugar
- 2 tablespoons cocoa powder
- 1⁄2 tablespoon salt
- 1 teaspoon instant coffee powder
- 1⁄2-1 tablespoon caraway seed (optional)
- 2 teaspoons yeast
- Place ingredients in bread machine according to the manufacturer's recommendations.
- You may substitute 1 package yeast for 2 tsp yeast.
- If possible, use the Whole Wheat cycle, light crust.
- Be sure to check the dough ball after 5 minutes.
- Add Water or Bread Flour to adjust the consistency.
Best rye bread that I have made! Love it as it is the tastiest recipe yet. I made in the bread machine, let it rise and baked in the oven 350 deg. for 28 min.
Mr-Mom, this is a keeper. I've tried several recipes for a dark rye bread. This is the darkest and the tastiest. I made it just as written, removed the dough from the bread machine, formed into hot dog buns (!) and baked at 350 for about 18--20 minutes. I used whole wheat flour instead of white flour on the board to shape the rolls; that gave a nice little crunch to the crust. They rose nicely; the crumb is beautiful; the taste is very good. Oh, and I didn't use caraway seeds, not crazy about them. Next time I might replace 1 cup of the bread flour with whole wheat just to see the difference. Other possibilities I might try, just to get a little tang into the bread: 1 Tblsp. cider vinegar, and/or dried minced onions, maybe shape the rolls/bread in cornmeal. So, thanks for a good recipe . . . Janet
I baked this in my ABM. I had rye sourdough starter to use, so I used it here, and observed the tackiness of the dough at the 5-minute kneading mark. I didn't do a mathematical calculation of adjustments before I started, so I give thanks that the recipe was forgiving. The taste was phenomenal! I will make this again, following the advice for sourdough starter substitution more carefully, and observe the end result when I "behave."