German Dark Rye Bread
Dive into the rich, robust flavors of homemade German Dark Rye Bread, a classic European loaf renowned for its hearty texture and earthy taste. This recipe blends dark rye flour and bread flour to create the perfect balance of density and softness, while caraway seeds add a subtle, aromatic spice. A touch of molasses and cocoa powder enhances its deep color and complex flavor, making this bread as visually appealing as it is delicious. With a light dusting of cornmeal for a rustic finish and a chewy crust, this bread is perfect for sandwiches or served alongside soups and stews. Follow this easy step-by-step guide to bake an authentic loaf that’s sure to impress. Indulge in the comforting aroma and timeless tradition of German artisan bread right in your kitchen!
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Recipe Information
Ingredients
- 300 grams Dark rye flour
- 200 grams Bread flour
- 2 teaspoons Caraway seeds
- 1.5 teaspoons Salt
- 2.25 teaspoons Dry yeast
- 330 milliliters Warm water (40-45°C)
- 2 tablespoons Molasses
- 1 tablespoon Vegetable oil
- 1 teaspoon Cocoa powder
- 1 tablespoon Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the dark rye flour, bread flour, caraway seeds, salt, cocoa powder, and dry yeast.
In a separate bowl, mix the warm water, molasses, and vegetable oil until the molasses dissolves.
Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon to form a sticky dough.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. If the dough is too sticky, sprinkle in small amounts of bread flour as needed.
Form the dough into a ball and place it into a lightly greased bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
After the rise, punch down the dough to release any air bubbles, then shape it into an oval loaf.
Lightly dust a baking sheet with cornmeal and place the shaped loaf on it. Cover it with the kitchen towel again and let it rise for another 30 minutes.
While the dough is rising, preheat your oven to 220°C (425°F).
Once the loaf has risen, use a sharp knife to make a few shallow slashes across the top of the dough. This helps control the expansion during baking.
Place the bread in the preheated oven and bake for about 35 minutes, or until the loaf is deep brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Serve fresh or toasted with your favorite toppings. Enjoy!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 35.1 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2573 mg | 55% | |
*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.
