Dark Rye Bread
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4.5
252 reviews
Excellent
Dark Rye Bread
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Learn how to make your own Dark Rye Bread from scratch with my detailed instructions. With deep and aromatic flavor from caraway seeds and molasses, your kitchen will be smelling heavenly as this loaf bakes. Bring out your inner baker!
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Ingredients
- 1 ½ tablespoon active dry yeast
- 2 cups water lukewarm
- 3 tablespoon molasses
- ¼ cup cocoa powder unsweetened
- 1 ½ teaspoon salt
- 2 tablespoon caraway seeds
- 2 tablespoon vegetable oil
- 1 ½ cups rye flour
- 3 cups all-purpose flour
- 1 tablespoon cornmeal for dusting
Instructions
- Add the lukewarm water and yeast to the bowl of your mixer, stir and let it dissolve for 5 to 10 minutes.
- To the yeast mixture, add the molasses, cocoa powder, salt, caraway seeds, vegetable oil, rye flour, and about 2 1/2 cups of all purpose flour. Beat on medium speed until smooth. Add in remaining flour and keep mixing until it forms a firm dough (about 5 minutes), the dough should come clean from the side of the bowl.
- Spray a large bowl with cooking spray and place the dough in the bowl, spray the dough as well with cooking spray, cover with a clean damp kitchen towel or plastic wrap and let the dough rest until it doubles in size in a warm, draft free environment.
- Place a piece of parchment paper on your work surface. Sprinkle the cornmeal over the parchment paper. Punch down the dough and stretch it from the center to form a ball. Place the ball onto the prepared parchment paper. Let it rise for another 30 to 40 minutes until doubled in size. Once doubled, sprinkle a bit of flour over the top of the dough and cut a few slashes with a sharp knife.
- Preheat the oven to 425℉. Place a shallow pan (not glass) on the lower rack in the oven. Transfer the bread with the parchment paper on a baking sheet or into a Dutch oven and place in the oven. Pour 1 cup of water in the shallow pan on the lower rack.
- Bake for 30 minutes until crusty and golden brown
Equipments used:
Notes
- Store your dark rye bread in a breadbox, airtight container, or sealable bag. You can pre-slice the loaf, however I recommend slicing it as you enjoy the bread to keep it as moist as possible. It will last 2-3 days at room temperature or 5-7 days in the fridge.
- Make sure your dark rye bread has fully cooled down to room temperature before freezing. In this case, store the bread either pre-sliced or whole. Store it in a large freezer bag, an airtight container, or wrapped well with both plastic wrap and foil. It'll last 3 months.
- Thaw uncovered at room temperature, or use your microwave if you have a bread thawing function.
Nutrition Information
Show Details
Serving
1slice
Calories
208kcal
(10%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Sodium
297mg
(12%)
Potassium
209mg
(6%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 208kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 297mg | 12% |
| Potassium | 209mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
252 reviews
Excellent
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