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Soft Dark Rye Bread Recipe

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Dark Rye Bread Jo Cooks
Dark Rye Bread Jo Cooks from www.jocooks.com

Description

This soft dark rye bread recipe is perfect for those who love a hearty bread with a touch of sweetness. It's made with a combination of rye flour, bread flour, molasses, and caraway seeds, giving it a rich flavor and dense texture. Plus, it's easy to make and perfect for sandwiches or toasting!

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 45 minutes.

Ingredients

  • 2 cups rye flour
  • 1 1/4 cups bread flour
  • 2 tablespoons molasses
  • 1 tablespoon caraway seeds
  • 2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • 1 1/3 cups warm water

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or stand mixer
  • Baking sheet
  • Parchment paper
  • Bread knife

Method

  1. In a large mixing bowl, whisk together the rye flour, bread flour, molasses, caraway seeds, salt, and instant yeast.
  2. Add the warm water and stir until a shaggy dough forms.
  3. Knead the dough by hand for about 10 minutes or use a stand mixer with a dough hook attachment for about 5 minutes, until the dough is smooth and elastic.
  4. Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
  5. Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper.
  6. Cover the loaf with plastic wrap and let rise in a warm place for about 30 minutes, or until puffy.
  7. Preheat the oven to 375°F (190°C).
  8. Use a sharp knife to make 3 or 4 slashes on top of the loaf.
  9. Bake for 45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  10. Let cool on a wire rack before slicing and serving.

Notes

For a stronger rye flavor, you can increase the amount of rye flour in the recipe. You can also add more caraway seeds if you like a stronger caraway flavor.

Nutrition Info

This recipe makes about 12 servings. Each serving is approximately 150 calories, 1g fat, 31g carbohydrates, 3g fiber, and 5g protein.

Recipes FAQ

Can I use all rye flour in this recipe?

You can, but the bread will be denser and have a stronger rye flavor.

Can I use active dry yeast instead of instant yeast?

Yes, but you'll need to activate the yeast in warm water and let it sit for 5-10 minutes before adding it to the dry ingredients.

Can I freeze this bread?

Yes, you can freeze this bread for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing.

Recipe Tips

  • Make sure the water is warm, but not too hot, or it can kill the yeast.
  • If you don't have a stand mixer, you can knead the dough by hand on a floured surface.
  • Let the dough rise in a warm place, such as a turned-off oven with the light on or in a warm spot on the counter.
  • Use a bread knife to slice the bread for even slices.

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