Dark Rye Bread
User Reviews
4.5
Dark Rye Bread
Description
Dark Rye Bread uses a combination of rye and all-purpose flour along with molasses and cocoa powder, creating a loaf with a distinct dark hue and nuanced flavor. The yeast-based dough is mixed until smooth and firm, then allowed to double in size twice: once after mixing and again after shaping. Caraway seeds add a traditional aromatic note typical in rye bread. Molasses sweetens and deepens the flavor without overpowering the bread. The dough is formed into a ball and dusted with cornmeal before its final rise, ready to bake into a robust loaf that pairs well with cheeses, smoked meats, or butter.
The bread's texture is slightly dense but tender, balancing rye's characteristic chew. Cocoa powder enriches the color and adds a subtle complexity without making the bread taste chocolatey. The double rising encourages a good crumb and oven spring. The recipe suggests using lukewarm water to activate yeast properly and mentions proper conditions for proofing. This bread stores best at room temperature for a few days or refrigerates for longer freshness, and can be frozen once cooled.
Storing the bread in an airtight container or breadbox helps maintain moisture. Slicing as needed retains freshness better than pre-slicing. When freezing, allow the bread to cool completely and wrap it well to avoid freezer burn. Thaw at room temperature or use a microwave with a bread thawing function. This bread offers a nuanced alternative to standard loaves and showcases ingredients like cocoa and caraway in a bread context.
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
Notes
- Store the bread in a sealed container at room temperature for up to 3 days or refrigerate for up to 7 days.
- Freeze completely cooled bread in an airtight container or well wrapped; it keeps for about 3 months.
- Slice bread just before serving to maintain moisture and freshness.
- Thaw frozen bread uncovered at room temperature or use a microwave bread thaw setting for quicker results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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