Go Back
–+ servings
Dark German Rye
Print

German Dark Rye

German Dark Rye Bread made with Hodgson Mill rye flour, cocoa powder and molasses.
Course Bread
Cuisine German
Prep Time 3 hours 20 minutes
Cook Time 25 minutes
Total Time 3 hours 45 minutes
Servings 2
Author Cookie Madness

Ingredients

  • 1 cup water warm, 100-115 degrees F
  • 2 tablespoons brown sugar
  • 1 pkg active dry yeast
  • 2 tablespoons molasses
  • 1 ¾ cups Hodgson Mill Rye Flour
  • 1 ½ tablespoons unsweetened cocoa powder
  • 1 tablespoon Hodgson Mill Vital Wheat Gluten
  • ½ to 1 tablespoon Caraway Seeds optional
  • 1 teaspoon salt
  • 2 tablespoons butter melted
  • 1 ¼ to 1 ¾ cups bread flour

Instructions

  • Put water, brown sugar and yeast in the bowl of a stand mixer. Stir well, then let stand for about 5 minutes.
  • Add molasses, rye flour, vital wheat gluten, cocoa and caraway seeds. Beat well, then let sit for ten minutes. Mix in melted butter and salt.
  • Mix in 1 cup of the bread flour and stir until well blended, then stir in enough extra bread flour to make a soft dough. Attach dough hook and let the machine knead the dough for 8 to 10 minutes. Transfer to an oiled bowl and let rise for 1 hour.
  • Punch down dough and divide it into two pieces or leave as 1. Shape into two balls or make 1 big ball. Set them side by side (or by itself if making 1) on a parchment lined pan. Cover (I use two overturned mixing bowls) and let rise for another hour.
  • Preheat oven to 450 degrees F.
  • Bake the loaves for about 20 minutes, being careful not to let the top get too brown. If you are making 1 loaf, it will take about 25 minutes. To test of the bread is done, stick a meat thermometer in the bread and make sure it registers at least 205 F. Let cool completely.