German Dark Rye Bread

Recipe by Dee514
READY IN: 1hr 55mins
YIELD: 2 Loaves




  • 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.