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rye bread

Dark Rye Bread

Dark rye bread made with yeast
Servings 12
Author Cookie Madness


  • 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


  • 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.