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 dark 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 is a combination of cocoa powder and mustard.
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Dark Rye Bread 2024
Update: This is still a good recipe for rye bread. I should make it more often. What happens is when I get in the mood to make a dark rye, I usually end up making Russian Black Bread which my family loves. It's similar in appearance, but calls for a few ingredients we don't always have around. This particular dark rye is made with pantry and freezer staples. Here's a picture of the dough from my last batch.
Dutch Oven Rye Bread
I made my last loaf using artisan bread flour (9 oz by weight) and rye flour. Also, I baked it in a Dutch oven. If you are already used to making bread in a big Dutch oven and want to give it a try, I baked it covered at 450 for the first 30 minutes, then removed the cover and baked at 375 for another 15. If you don't want to bother with the Dutch oven, just bake at 375F for 38 to 40 minutes or up to 50 if making one large loaf.
Recipe
Dark Rye Bread
Ingredients
- 9 ounces warm water 110 to 115 F
- 2 ¼ teaspoons active dry yeast regular type, not rapid rise or instant
- 2 cups all-purpose flour (9 ounces)
- 1 ½ cups rye flour (6.8 ounces)
- 3 tablespoons light brown sugar lightly packed
- 1 tablespoon unsweetened cocoa powder
- 1 ⅛ teaspoon salt
- 1 teaspoon caraway seed
- 4 teaspoons olive oil
- 2 tablespoons mild molasses
- 1 ½ teaspoon prepared yellow mustard
- Extra caraway seeds and egg wash if desired
Instructions
- 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).
- 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.
- 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.
- Let rise at room temperature for about 40 minutes.
- 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.
Anna says
It is an interesting topic, Rad. My take is a lot of Americans see “ounce” and immediately think it means volume because we are so used to measuring by volume. Alton Brown was one of the first celebrity chefs to measure by weight and he used Oz. People kept messing up recipes because they thought 8 oz of flour was the same as 1 cup. Grams are less confusing because they are always a weight.
Anna says
Because they make more sense and we should all just use metric weights.
Rad says
If most of your readers are american, why would you think metric measurements would be less confusing than the weight system used in the USA?
Anna says
Hi Kathleen! That is 2 cups (9 oz weight) of flour and 1 1/2 cups (6.8 oz weigh) of rye flour. The oz amounts are weights. When I changed recipe software it took the parenthesis out so the measurements look weird. I'm slowly adding them back and I'm also changing the oz weights to grams so it's less confusing. But the amount is 2 cups (9 oz) which is the same as about 250 grams. For the rye flour, it's 1 1/2 cups or 6.8 oz which is 190 grams.
Kathleen Kirby Eide says
I'm confused about the flour measurements. 2 cups + 9 ounces flour and 1 1/2 cups + 6.8 ounces rye flour
Kathy says
I am confused about the flour measurements. 2 cups + 9 ounces flour and 1 1/2 cup + 6.8 ounces rye flour???
Anna says
Thanks for the review!
Pamela J Neumann says
Bread was very tasty and was easy to make. I am not good with yeast anything so I don't know if it was me or the recipe but it just didn't rise as much as I thought it should. I know it is suppose to be a dense bread but thought it should rise a little more. Bake time was a little off for my oven so the bottom got a little over browned. With all that said, husband liked it so will probably make it again.
Martha in KS says
I looked at this & thought - DILL DIP!
tanya schroeder says
This looks so good. I love rye bread, but feel to intimidated to try it! Thanks for the recipe!
Katrina says
Sounds and looks like Outback Steakhouses bread. Mmm.
Adam 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 :).
Chewthefat 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...