Ingredients
-
3
-
1/4
-
2
-
1
-
1
-
1/3
-
2
-
1
-
3 1/2
-
-
-
-
-
-
Directions
German Dark Rye Bread,This is one of 2 rye bread recipes I posted in answer to a request for a “marbled rye” bread. My suggestion for making the “marbled rye” is to knead the dark rye dough together with a “light” rye dough (Recipe # 43286), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time).,Hi! Made a single loaf. Added 1 T vital wheat gluten. Not much rise but then again cocoa powder is so high in fat that it inhibits yeast bloom. There is a distinct chocolate smell and taste to the bread. I ground the caraway because I am not a fan of whole caraway. If I make this again I will lessen the amount of coca powder and as one baker did I will add coffee for extra color. I only had dark rye flour so I sifted out quite a bit of the bran/germ in the hopes of making this a lighter (weight) bread. Deb,why can’t you change the recipe to american measurements?
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Steps
|
1
Done
|
In Large Bowl, Combine All-Purpose Flour, Salt, Cocoa, Yeast, and Caraway Seed. |
|
2
Done
|
Heat and Stir Molasses, Butter, Sugar, 2 Cups Water and 2 Tablespoons Oil Until Warm (about 110-115f). |
|
3
Done
|
Add to Dry Mixture. |
|
4
Done
|
Beat at Low Speed on Electric Mixer 1/2 Minutes, Scraping Bowl. |
|
5
Done
|
Beat 3 Minutes at High Speed. |
|
6
Done
|
Then by Hand, Stir in Enough Rye Flour to Make a Soft Dough. |
|
7
Done
|
Turn Out Onto Lightly Floured Surface; Knead Till Smooth (about 5 Minutes). |
|
8
Done
|
**cover, and Let Rest 20 Minutes. |
|
9
Done
|
Punch Down Dough. |
|
10
Done
|
Divide in Half. |
