Iron Mike's Dark Rye Bread (Bread Machine)

"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!"
 
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photo by kevin53706 photo by kevin53706
photo by kevin53706
photo by kevin53706 photo by kevin53706
photo by KateL photo by KateL
photo by Cindy McNeil photo by Cindy McNeil
photo by DeeBee photo by DeeBee
Ready In:
3hrs 10mins
Ingredients:
13
Yields:
1 Loaf
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ingredients

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directions

  • 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.

Questions & Replies

  1. What can I add to replace the yeast
     
  2. Temperature and time to bake Iron Mike’s rye bread recipe if using dough cycle and finishing in oven?
     
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Reviews

  1. 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
     
  2. Just finished baking this bread and it's excellent! I haven't had a loaf of homemade bread turn out with this nice of a shape in a very long time! The outer crust has a nice crispiness while the body of the loaf has a wonderfully soft texture. It slices beautifully and tastes SO good just warm from the oven with my favorite spread. I, too, followed the recipe. Wasn't sure what "gluten flour" was, so just used my regular bread flour. I only use my bread machine for the kneading/rising, so guessed on the baking time of 25 minutes at 350 and it turned out just great! FINALLY, a "dark" bread like the restaurants serve - YAY! Thanks for all the work that you put into creating this recipe!
     
  3. The results were terrific. We very much liked this rye recipe best. Another person commented that the bread fell. That is simply indicative of using too much water. I spent a few months lightly searching for this answer on other recipes. Stay with the exact water measurement and it will come out perfect. Note I did not follow adding ingredients in the exact order. I am accustomed to putting in salt, canola oil, sugar into the water before adding flour. Also do not want the yeast and sugar to be in early contact before mixing begins. Last I thought it would use 2 1/4 teaspoons of yeast rather than just 2. The bread is soft, has a terrific taste and looked good. I used the wheat setting, light loaf color as suggested. Water needs to be exact.
     
    • Review photo by kevin53706
  4. This is a wonderful bread. My (toothless 86 yr. old) mother just loves it as do I. I will be making this often as she is a big fan of rye bread. Thanks for the great recipe!
     
  5. Delightfully easy to put together and wonderful home made taste. Kitchen smelled so good. Set my machine to a 1 1/2 pound loaf. This is a real treat.
     
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Tweaks

  1. 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
     
  2. This is why I bought a bread machine. The perfect rye bread. Thanks. I substituted olive oil for canola oil because i didn't have any and left over coffee from the morning for the two tablespoons of water because I omitted the instant coffee.
     
  3. I like to use different types of flours and was searching for a dark rye recipe. This one turned out great! The only changes I made were: I used spelt flour in place of 'bread flour' and grapeseed oil in place of 'canola oil'. This is yet another keeper!!
     

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Hello!<table align=right bgcolor=#ffa573 cellspacing=1 cellpadding=0 margin=200 width=306><tr><td><table bgcolor=white cellpadding=2><tr><td><img src=http://www.mikeandkathy.com/wordpress/wp-gallery/2007-08kids/slides/P8220016.jpg width=300></td></tr></table></td></tr></table>I am the husband to my wife and father to my boy and girl, singer, songwriter, and enjoy cooking as a hobby (and even a stress release). Although I'm not formally trained, I can do more than boil water. Going out to eat becomes less and less pleasurable, the more I learn...I find myself thinking, "I can make this...And it won't cost $18.95!" SO - I learn to make it through trial and error, and maybe get some help from the folks at 'zaar! :) My wife and I make our own pizza, our own espresso drinks, and bake our own bread, thanks to recipezaar! I love this site - there's so many new things I'd like to try!
 
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