Best Dark Rye Bread Recipes

GERMAN DARK RYE BREAD

Steps:

• In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
• Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
• Add to dry mixture.
• Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
• Beat 3 minutes at high speed.
• Then by hand, stir in enough rye flour to make a soft dough.
• Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
• **Cover, and let rest 20 minutes.
• Punch down dough.
• Divide in half.
• Shape into 2 round or oval loaves on greased baking sheets.
• Brush with small amount of cooking oil.
• Slash tops with knife.
• Cover; let rise until double (45-60 minutes).
• Bake at 400 degrees for 25-30 minutes.
• Remove from baking sheets, place on racks to cool.
• **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• Proceed with the recipe as stated.

RUSSIAN BLACK BREAD

Steps:

• Place ingredients into the bread machine in order suggested by the manufacturer.
• Use the whole wheat, regular crust setting.
• After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

DARK RYE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
• Select the Basic cycle, and press Start.

DARK RYE BREAD

Steps:

• In a small bowl add fennel and caraway seeds and grind together to ground down, then add to a large bowl with rye and whole wheat flour, leaving 1/2 cup to use while mixing and kneading. Add sea salt, cocoa powder, brown sugar and toss everything together until equally mixed then make a hole in the middle. After in a small bowl add one cup of warm water and yeast, mix together and let sit for 5 minutes to proof. While waiting melt butter or margarine, when yeast is proofed add to the middle of dry ingredients, add melted butter or margarine, vinegar and the remainder on the warm water. Start mixing all ingredients together using a wooden spoon or mixer with hook, continue mixing add dustings of whole wheat flour to bring dough together. Continue mixing and folding dough inward to form a dough ball this will take about 10 minutes or working dough. After the dough is formed, flip over smooth side up then put the sign of a cross on the top ( optional ) and cover with a piece of parchment paper and a big towel. Wrap bowl well and put in a warm place to rise for 30 minutes, sunny window, under a light from the oven ONLY! When risen after 30 minutes, uncover and knead for another 2 or 3 minutes, folding the dough inwards and dusting with more whole wheat flour and forming a dough ball, flip over smooth side up. Cover with parchment paper and big towel and let rise for another 30 minutes in a warm place. When ready DON'T deflate dough and cut small round balls and form into three ball for each pan, or one full piece of dough. Makes two 8" x 4" loaf pans. Cover again with parchment paper and towel leave on counter for another 30 minutes. Then pre-heat oven to 350ºF and put timer on for 35 to 40 minutes, depending on your oven. When baked remove from oven rub with some melted butter or margarine and over with a piece of parchment paper and towel to rest and come to room temperature. Bag in plastic bags to freeze for longer freshness or eat within 4 days for freshness. Bonita's Tips: Adding cider vinegar preserves the gluten bonds, and also adds acid to keep yeast happy and helps work better. Also if you have soft water which can weaken gluten in dough a little vinegar will also improve bread quality, this is what our elders have shared with me. Enjoy

DARK RYE BREAD

Steps:

• Add the lukewarm water and yeast to the bowl of your mixer, stir and let it dissolve for 5 to 10 minutes.
• To the yeast mixture, add the molasses, cocoa powder, salt, caraway seeds, vegetable oil, rye flour, and about 2 1/2 cups of all purpose flour. Beat on medium speed until smooth. Add in remaining flour and keep mixing until it forms a firm dough (about 5 minutes), the dough should come clean from the side of the bowl.
• Spray a large bowl with cooking spray and place the dough in the bowl, spray the dough as well with cooking spray, cover with a clean damp kitchen towel or plastic wrap and let the dough rest until it doubles in size in a warm, draft free environment.
• Place a piece of parchment paper on your work surface. Sprinkle the cornmeal over the parchment paper. Punch down the dough and stretch it from the center to form a ball. Place the ball onto the prepared parchment paper. Let it rise for another 30 to 40 minutes until doubled in size. Once doubled, sprinkle a bit of flour over the top of the dough and cut a few slashes with a sharp knife.
• Preheat the oven to 425 F°. Place a shallow pan (not glass) on the lower rack in the oven. Transfer the bread with the parchment paper on a baking sheet or into a Dutch oven and place in the oven. Pour 1 cup of water in the shallow pan on the lower rack.
• Bake for 30 minutes until crusty and golden brown

ARTISAN SOURDOUGH RYE BREAD

Steps:

• Sourdough Version
• In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.
• In a separate bowl, combine the flours and salt.
• Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.
• Instant Yeast Version
• The only difference is don't use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.
• Both Versions
• After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn't follow that, I'm afraid you're doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don't have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.
• Preheat your oven to 475 F a half hour before baking.
• Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.
• Let cool completely before eating.