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german dark rye bread

(1)
cyrene avatar
Recipe by
Linda Kauppinen
@cyrene
Greenwood, FL

Nothing like having black bread with liverwurst and spicy mustard!! MMMmmmmm One of my grandfather's favorites!

Note: If using this recipe to make a light/dark "marbled" rye loaf, knead both the light and dark dough separately for about 3 minutes or so, then combine and knead them together for another minute or so (to produce the marbled effect). I find it easier to just also make a white rye and then mix the two to marble together. It just doubles your yield.

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(1)
yield serving(s)
prep time 3 Hr 30 Min
cook time 40 Min
method Bake

Ingredients For german dark rye bread

  • 2 1/2 c
    rye flour
  • 3 c
    unbleached white bread flour
  • 1/4 c
    unsweetened cocoa
  • 2 pkg
    active dry yeast
  • 1 Tbsp
    caraway seeds
  • 2 tsp
    salt
  • 2 c
    water
  • 1/2 c
    honey
  • 2 Tbsp
    butter
  • safflower oil

How To Make german dark rye bread

  • 1
    Place white flour, cocoa, yeast, caraway seed and salt in large bowl.
    Stir to mix
  • 2
    Place 2 cups water, honey and butter in a saucepan.
    Heat liquids until they are very warm, 110 degrees.
    Add to dry ingredients and mix until moistened.
    Beat very hard for 3 minutes.
  • 3
    Stir in rye flour, enough to make a soft dough.
    Knead 8 to 10 minutes.
    Cover and let rest 20 minutes
  • 4
    Knead lightly, roll out and shape to fit 2 greased loaf pans.
    Brush tops lightly with oil, cover and let rise for 1 hour.
  • 5
    Bake at 400 degree oven for 25 minutes.
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