German Dark Rye Bread

This is very good bread!
Great for breakfast (toasted) or for a cheese, wine and bread dinner. I love to have some (or a lot) when it is is still warm, with good butter (Irish Kerrygold is my favorite) and red wine. Source: Hodgson Mill Rye Flour Bag


  1. In a large mixing bowl stir the following together then let rest for about 5 minutes:
  2. 2 cups water heated to 100-115⁰
  3. 1/4 cup brown sugar
  4. 2 pkgs active dry yeast
  5. Add the following and then beat well and let sit for 10 minutes:
  6. 1/4 cup molasses
  7. 3 1/2 cups rye flour
  8. 3 Tbsp cocoa powder
  9. 2 Tbsp Hodgson Mill Vital Wheat Gluten
  10. 1 Tbsp caraway seeds
  11. Add the following and then mix in well:
  12. 1/4 cup melted butter
  13. 2 tsp salt


  1. Mix in 1 cup all-purpose or bread flour Mix in enough of remaining 1 ½ to 2 ½ cups bread flour to make a soft dough Knead for 8-10 minutes
  2. Oil a large bowl and put in the kneaded dough Cover with a damp towel and let rise until doubled about 1 hour
  3. Divide dough into 2 pieces Gently work the dough to eliminate air bubbles shape into loaves and place in oiled parchment-lined bread pans Place large bowl over the pans (not a damp towel as the dough may rise and stick to it) and let rise 1 hour until nearly doubled Slash the tops of the loaves a couple of times with a very sharp knife Pre-heat oven to 400⁰
  4. While pre-heating for a chewy crust place an empty metal baking pan on the lower rack of oven When oven is up to temperature put bread in oven at the same time add ¼ cup water and a couple of ice cubes to the lower empty metal baking pan and immediately close the oven door
  5. Bake in for 25-28 minutes Immediately remove from pans and cool on a wire rack

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