German Dark Rye Bread

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A recipe for two beautiful loaves of German Dark Rye Bread made by hand.



Put water in a large bowl.  Add brown sugar and active dry yeast.  Let yeast develop for about 5 minutes.  Add molasses, rye flour, vital wheat gluten, cocoa and caraway seeds.  Beat well, then let sit for ten minutes.  Mix in melted butter and salt.  Mix in 1 cup of Best For Bread Flour.  Stir in enough of the remaining Best For Bread Flour to make soft dough and knead for 8-10 minutes.  Put dough in an oiled bowl, cover with damp cloth, and allow to rise in warm place for one hour or until doubled.  Divide the dough into two pieces.  Gently knead to work out air bubbles and form into loaves and place in two greased loaf pans.  Cover with a damp cloth and allow to rise another hour or until the dough is nearly doubled.  Bake in a 400º preheated oven for 25 to 28 minutes.  Immediately remove from pans and cool on a wire rack.  Makes 2 loaves

Recipe variations:

 Round loaves – Make two round loaves and place on a cookie sheet dusted with Hodgson Mill Yellow or White Corn Meal.  Before putting the bread in the oven, slash the top of the bread.  Bake in a 450º oven 24 to 28 minutes.

Chewy crust – Place empty metal baking pan on bottom rack in oven during preheating process.  Directly after placing the bread in the oven, place ¼ cup of water along with a couple of ice cubes in empty metal pan and immediately close the oven door.  Doing this along with slashing the top allows the bread to rise a little more during the first few minutes of baking and leaves it with a nice chewy crust.     


Makes 2 loaves Single Serving
Calories 131.07
Protein (g) 4.39
Carbohydrates (g) 26.73
Fat (g)* 2.26
Saturated Fat (g)* 1.10
Cholesterol (mg)* 4.36
Sodium (mg)* 171.00
Dietary Fiber (g) 3.37
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