German Dark Rye Bread

"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 (Recipe # 43286), 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)."
 
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photo by atdurst photo by atdurst
photo by atdurst
photo by Tkjbt photo by Tkjbt
photo by Dan P. photo by Dan P.
photo by Baker30 photo by Baker30
photo by Baker30 photo by Baker30
Ready In:
1hr 55mins
Ingredients:
11
Yields:
2 Loaves

ingredients

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directions

  • 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.

Questions & Replies

  1. This is for sure a good tasting bread, but I have to say, this has nothing to do with German rye bread. There is no coca powder, caraway seed, or Melasse in it. It's just salt, water, rye sour dough and different types of rye flower
     
  2. I do not use yeast for my breads. Can I replace the yeast in this recipe with baking soda or powder or both, or anthing else.
     
  3. why can't you change the recipe to american measurements?
     
  4. Please explain this ingredient: 1 2 (1/4 ounce) packages Active dry yeast. Exactly how much yeast do i use?
     
  5. What is all purpose flour
     
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Reviews

  1. 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!
     
  2. 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.
     
  3. 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...
     
  4. This bread is super super dense and very heavy. The flavor is very good though. I added 4 tsp. vital wheat gluten and it is still very dense. I have found that if I proof the yeast with the warm liquid before adding it to the dry, it rises better and is not as dense. I have never had luck with recipe that call for adding the yeast to the dry ingredients. No doubt I will eat every bite of both loaves because the flavor is wonderful. But the denseness is keeping my kids and husband away.
     
  5. Great recipe! Used your ingredients and Hodgson Flour method (mixer) and it was perfect. DH loved it! Update . . . Keep coming back to this recipe for Rye bread! It has exceptional flavor and very easy to make. I would recommend anyone making to add gluten to the flour mixture. I used about 6 tablespoons and it worked great!
     
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Tweaks

  1. This bread is so delicious, and so easy. To change the flavor just a little, I used coffee for one cup of the liquid instead of water, and demerara sugar.
     
  2. This is actually a recipe that I have used for years or Rye Bread. I use Honey rather than sugar to make all of my breads. And also make sure that your water is filtered or bottled without any Chlrorine as that will inhibit your rise. I also split yeast 1/2 bloomed in the liquids (minus the fats which I add in at mixing time) and the other half goes into the dry mix. I also do what Verbena says and use bread flour rather than AP. AMAZING Bread though. I can never get enough of it.
     
  3. Honey instead of molasses. Chia seeds instead of caraway. Hershey's special dark cocoa
     
  4. 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!
     

RECIPE SUBMITTED BY

I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)
 
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