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German Dark Rye Bread

2 1/2-3 1/2 c HODGSON MILL BEST FOR BREAD FLOUR
3 Tbsp  cocoa
2 pkgs. HODGSON MILL ACTIVE DRY YEAST
1 Tbsp. caraway seeds (optional)
2 tsp. salt
2 c warm water (100-115 degrees)
1/4 c brown sugar

1/4 c molasses
1/4 c  butter
3 1/2 c HODGSON MILL RYE FLOUR
2 Tbsp. HODGSON MILL VITAL WHEAT GLUTEN

 

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 (optional).  Beat well, let sit for 10 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 a 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 400°F  preheated oven for 25 to 28 minutes.  Immediately remove from pans and cool on a wire rack.  Makes 2 loaves.

Round loaves:   Form 2 round loaves and place on a cookie sheet dusted with Hodgson Mill Yellow or White Corn Meal.  Slash the top of the dough before baking.  Bake at 450°F for 24 to 28 minutes.

Chewy crust:  Place empty metal baking pan on bottom rack in oven during preheating process.  After placing bread in oven, pour 1/4 c of water and 2 ice cubes in hot metal pan directly beneath bread and immediately close oven door.  Creating steam and slashing the tops will allow bread to rise more during the first few minutes of baking and will produce a nice chewy crust.

 

Makes 2 loaves (About 14 slices per loaf). Single serving: 131 calories; 3 g dietary fiber; 27 g carbohydrates; 4 g protein; 2 g fat (1 g saturated fat); 171 mg sodium, 4 mg cholesterol.

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