Description
A hearty and flavorful dark rye bread with a dense crumb and rich, slightly tangy taste—perfect for sandwiches, pairing with soups, or enjoying with butter and cheese.
Ingredients
Units
Scale
For the Dough:
- 2 cups rye flour
- 1 1/2 cups bread flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 1 tablespoon molasses
- 1 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon cocoa powder (for color and depth)
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon vegetable oil
Instructions
-
Activate the Yeast:
- In a small bowl, combine warm water, yeast, and molasses.
- Let sit for 5-10 minutes until foamy.
-
Mix the Dough:
- In a large bowl, combine rye flour, bread flour, salt, cocoa powder, and caraway seeds.
- Add the yeast mixture, honey, and vegetable oil. Mix until a dough forms.
-
Knead the Dough:
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise in a warm place for 1 ½ hours until doubled.
-
Shape and Second Rise:
- Punch down the dough and shape into a round loaf.
- Place on a floured baking sheet, cover, and let rise for another 30 minutes.
-
Bake:
- Preheat oven to 375°F (190°C).
- Bake for 35-40 minutes until the crust is firm and the bread sounds hollow when tapped.
-
Cool and Serve:
- Let cool before slicing. Enjoy with butter, cheese, or as a sandwich base!
Notes
- For a more sour, tangy flavor, let the dough rise in the refrigerator overnight.
- Add 1 teaspoon of vinegar for a deeper rye flavor.
- Store in an airtight container for up to 4 days, or freeze for longer storage.
- Perfect for open-faced sandwiches, Reubens, or alongside hearty soups.
- Prep Time: 15 minutes
- Rise Time: 2 hours
- Cook Time: 40 minutes
- Category: Bread
- Method: Baked
- Cuisine: European / Rustic Baking
