Dark Rye and Whole Wheat Bread
Cozy up to the wholesome, hearty goodness of homemade Dark Rye and Whole Wheat Bread, a flavorful and nutrient-packed loaf perfect for your next baking adventure. This rustic bread blends the earthy richness of dark rye flour, the nutty depth of whole wheat, and the structure of bread flour to create a perfectly balanced texture that’s dense yet tender. A touch of molasses lends subtle sweetness, while optional caraway seeds add a delightful burst of flavor reminiscent of classic deli loaves. With just 25 minutes of prep time and a rustic charm that’s hard to resist, this bread is ideal for pairing with soups, spreading with butter, or crafting the ultimate sandwich. Dust it with cornmeal or flour for a golden, bakery-style crust and enjoy the simple pleasure of warm, homemade bread fresh from your oven.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 cups Dark rye flour
- 2 cups Whole wheat flour
- 1.5 cups Bread flour
- 2 teaspoons Salt
- 2 teaspoons Instant yeast
- 2 cups Warm water
- 2 tablespoons Molasses
- 2 tablespoons Olive oil
- 1 tablespoon Caraway seeds (optional)
- 1 tablespoon Cornmeal or extra flour (for dusting)
Instructions
In a large mixing bowl, combine the dark rye flour, whole wheat flour, bread flour, salt, and instant yeast. Whisk together to evenly distribute the ingredients.
Create a well in the center of the dry ingredients. Add warm water, molasses, and olive oil. If you are using caraway seeds, stir them in at this stage.
Mix the ingredients with a wooden spoon or your hands until a sticky dough forms. Transfer the dough to a floured surface.
Knead the dough for 8-10 minutes, adding small amounts of flour as needed to prevent sticking. The dough should be smooth but still slightly tacky.
Place the kneaded dough in a lightly greased bowl and cover it with a damp kitchen towel or plastic wrap. Let it rise for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a round loaf or divide it into two smaller loaves. Place the shaped dough onto a baking sheet dusted with cornmeal or flour.
Cover the shaped dough with a damp towel and let it rise again for 30-45 minutes, or until slightly puffed.
Preheat your oven to 375°F (190°C). If desired, make shallow slashes on the top of the loaf with a sharp knife for decoration and even baking.
Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 3.5 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
