Dark Rye Bread

This recipe was inspired by Mary’s quick bread, but rather than go the quick route, I decided to make the bread with yeast. I hadn’t made rye bread in ages, but based on how well this went over, I’ll definitely make it again. It slices neatly, would be great for sandwiches (though I made two small loaves, so the sandwiches would be small), and perfect for toasting. The secret ingredient in this recipe (courtesy of a lady named Jane who does demos and my grocery store and who I stop and talk with sometimes) is a combination of cocoa powder and mustard.

rye bread

Dark Rye Bread
Prep time
Cook time
Total time
Dark rye bread made with yeast
Recipe type: Bread
Serves: 12
  • 9 ounces warm (110 to 115 F) water
  • 1 packet yeast (regular type, not rapid rise or instant)
  • 2 cups (9 ounces) all-purpose flour
  • 1 1/2 cups (6.8 ounces) rye flour
  • 3 tablespoons light brown sugar, lightly packed
  • 1 tablespoon unsweetened cocoa powder (I used Hershey’s Dark)
  • 1 1/8 teaspoon salt
  • 1 teaspoon caraway seed
  • 4 teaspoons olive oil
  • 2 tablespoons mild molasses
  • 1 1/2 teaspoon prepared yellow mustard
  • Extra caraway seeds and egg wash if desired
  1. In a large measuring cup or small bowl, combine the yeast and warm water. Stir lightly and let sit for about 5 minutes or until it starts to bubble (proof).
  2. In the bowl of a stand mixer, combine the flour, rye flour, brown sugar, cocoa powder, salt, and caraway seed and stir until well mixed.
  3. Add the proofed yeast mixture, oil, molasses and mustard. Stir well, then attach dough hook and knead for about 5 minutes. The dough will be kind of heavy and might not feel as elastic as some other breads. Transfer it to a large mixing bowl rubbed with a little extra oil. Let rise for one hour or until it's about doubled in size. Punch down the dough. Divide it into two parts and shape each into a little football shaped loaf. Arrange about 6 inches apart (leave enough room for it to rise) on a large baking sheet. If desired, brush with a little beaten egg and sprinkle on more caraway seeds.
  4. Let rise at room temperature for about 40 minutes.
  5. Preheat the oven to 375 degrees F. Bake in the preheated oven for 38 to 40 minutes or until loaves sound hollow when tapped. Let cool. Slice and serve.

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  1. says

    I’m so honored to have inspired a recipe! I’ve heard of molasses being used in dark rye breads, but never cocoa power. That bread looks wonderful and flavorful–I love all of the different ‘flavor accents’ going on in the recipe. I still have rye flour left, so I will give it a try! And small loaves are always better with rye bread, since the chewy crust is part of the delight…

  2. says

    Well now I want a sandwich :).
    I think a goal of mine for the back half of the year is to try and make bread as often as I can. I have no idea if it’s going to happen, but I’m definitely going to use pictures like that one as inspiration :).

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