Russian Rye Bread for the Bread Machine
Experience the deep, rich flavors of traditional Russian rye bread made effortlessly in your bread machine with this foolproof recipe. Infused with the earthy sweetness of molasses and a hint of cocoa powder, this bread boasts a hearty balance of rye and bread flour, perfectly accented by aromatic caraway seeds. The addition of vital wheat gluten ensures a soft yet sturdy texture, ideal for slicing. With just 10 minutes of prep time and the bread machine taking care of the rest, this recipe is perfect for both novice bakers and seasoned pros. Whether served warm with butter or as the foundation of a hearty sandwich, this Russian rye bread brings Old World charm straight to your modern kitchen.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Molasses
- 1 tablespoon Vegetable oil
- 1.5 teaspoons Salt
- 1 tablespoon Caraway seeds
- 1.5 cups Bread flour
- 1.5 cups Rye flour
- 1 tablespoon Vital wheat gluten
- 1 tablespoon Brown sugar
- 0.5 tablespoon Unsweetened cocoa powder
- 2.25 teaspoons Instant dry yeast
Instructions
Measure and prepare all ingredients. Ensure the water is warm but not too hot (approximately 110°F or 43°C).
Add the measured warm water, molasses, and vegetable oil to the bread machine pan.
Sprinkle the salt and caraway seeds evenly over the liquid ingredients.
Layer the bread flour and rye flour on top of the liquid ingredients. Gently spread it out to cover the liquid.
Add the vital wheat gluten, brown sugar, and cocoa powder on top of the flour layers.
Make a small well in the center of the dry ingredients, but do not reach down to the liquid. Place the instant dry yeast into the well.
Place the bread machine pan into the machine and lock it in place. Close the lid.
Set the bread machine to the basic or whole wheat bread setting, choose a 1.5-pound loaf size, and select the medium crust color (adjust settings as needed for your machine).
Start the machine and allow it to complete its cycle, including mixing, kneading, rising, and baking.
Once the bread machine finishes, carefully remove the pan and let the bread cool for about 10 minutes before removing it from the pan.
Transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 324.9 g | 118% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 40.9 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1840 mg | 39% | |
*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.
