Can I use all-purpose flour instead of bread flour?

Yes, you can, but the texture will be slightly different. Bread flour has a higher protein content, which provides more structure and a chewier crumb, helping to support the dense rye flour. All-purpose flour will result in a slightly softer, less chewy loaf.

How do I know when the bread is fully baked?

The most reliable method is to use an instant-read thermometer. The internal temperature should be between 190-200°F (88-93°C). You can also tap the bottom of the loaf; if it sounds hollow, it's a good indication that it's done.

Is Dark Rye Bread healthy?

Yes, dark rye bread is generally considered a healthy choice. Rye flour is a whole grain that is typically higher in fiber, vitamins, and minerals than refined wheat flour. The high fiber content aids digestion, promotes feelings of fullness, and can help regulate blood sugar levels.

How many calories are in a serving of this Dark Rye Bread?

A single serving of this dark rye bread, which is two slices (approximately 135g), contains around 320-350 calories. The exact number can vary based on the specific ingredients used, such as the type of molasses.

How should I store this bread?

Store the completely cooled bread in a paper bag or a bread box at room temperature for up to 4 days. Avoid plastic bags, which can trap moisture and make the crust soft. For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months.

Home / Recipes / german_american / Dark Rye Bread

german_americanMediumveganvegetariandairy freenut free

Dark Rye Bread

POPULARITY

0.0/5

TASTE SCORE

7/10

A dense, hearty loaf with a deep, earthy flavor and a touch of sweetness from molasses. This homemade dark rye bread has a wonderfully chewy crust and a soft, tight crumb, making it perfect for robust sandwiches or simply toasted with butter.

PREP

25m

COOK

195m

SERVES

2 SLICES

356 cal

SERVINGS

INSTRUCTIONS

7 steps. 195 minutes total.

7 STEPS

1
Step 1
- a.Activate Yeast and Mix Wet Ingredients
- b.In the bowl of a stand mixer or a large mixing bowl, pour in the warm water. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until it becomes foamy and fragrant. This process is called 'blooming'.
- c.Once the yeast is activated, stir in the molasses, cocoa powder, optional espresso powder, vegetable oil, caraway seeds, and salt. Mix until everything is well combined.
2
Step 2
- a.Combine Flours and Form Dough
- b.Add the rye flour and bread flour to the wet ingredients.
- c.Using the dough hook attachment on your stand mixer, mix on low speed until a shaggy, sticky dough forms. If mixing by hand, use a sturdy wooden spoon or spatula to bring the ingredients together.
3
Step 3
- a.Knead the Dough
- b.Increase the mixer speed to medium-low and knead for 6-8 minutes. The dough will be tacky and denser than a standard wheat dough; this is normal for rye. Avoid the temptation to add too much extra flour.
- c.If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes. Use a bench scraper to help manage the sticky dough. It should become smoother and slightly elastic.
4
Step 4
- a.First Rise (Bulk Fermentation)
- b.Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat the surface.
- c.Cover the bowl with plastic wrap or a damp kitchen towel.
- d.Let the dough rise in a warm, draft-free spot for 60-90 minutes, or until it has nearly doubled in size.
5
Step 5
- a.Shape the Loaf and Second Rise (Proofing)
- b.Gently deflate the risen dough and turn it out onto a lightly floured surface.
- c.Shape the dough into your desired form, such as a round boule or an oblong loaf.
- d.Place the shaped loaf on a baking sheet dusted with cornmeal or lined with parchment paper.
- e.Cover the loaf loosely with plastic wrap or a kitchen towel and let it rise for another 45-60 minutes. It will become puffy but will not double in size this time.
6
Step 6
- a.Preheat Oven and Bake
- b.About 20 minutes before the second rise is complete, preheat your oven to 375°F (190°C).
- c.Just before baking, use a very sharp knife or a bread lame to make one or two 1/2-inch deep slashes across the top of the loaf. This allows steam to escape and controls where the bread expands.
- d.Bake for 40-45 minutes. The loaf is done when the crust is dark and firm, and it sounds hollow when you tap the bottom. For accuracy, check for an internal temperature of 190-200°F (88-93°C) with a digital thermometer.
7
Step 7
- a.Cool Completely
- b.Transfer the baked loaf immediately to a wire rack to cool.
- c.This step is critical for rye bread. You must let it cool completely, for at least 2-3 hours, before slicing. Slicing it while warm can result in a gummy texture as the crumb is still setting.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
Rye dough is notoriously sticky due to its lower gluten content. Use a bench scraper and wet hands to manage the dough instead of adding excess flour, which can make the bread dry.
2
For an extra crisp and artisan-style crust, bake the bread in a preheated Dutch oven. Place the Dutch oven in the oven as it preheats, carefully place the loaf inside, cover, and bake for 25 minutes. Then remove the lid and bake for another 15-20 minutes.
3
Don't expect a high, airy rise like with white bread. Rye bread is naturally denser and has a tighter crumb.
4
To ensure your yeast is active, check the expiration date and make sure it foams nicely during the blooming step. If it doesn't, your yeast may be old, and the bread won't rise properly.

RECIPE VARIATIONS

Adapt it for your goals.

Add ins

Add-ins

Incorporate 1/2 cup of sunflower seeds, pumpkin seeds, or chopped walnuts into the dough during the last few minutes of kneading for added texture and flavor.

Flavor Twist

For a different flavor profile, replace the caraway seeds with 1 teaspoon of ground fennel or anise seeds.

Sourdough Version

For a more complex, tangy flavor, replace the active dry yeast with 1 cup (about 227g) of active rye sourdough starter. You will need to adjust the flour and water quantities and extend the fermentation times.

HEALTH BENEFITS

Why this is on our healthy list.

fiber

Excellent Source of Fiber

Rye flour is rich in dietary fiber, which is crucial for maintaining a healthy digestive system. Fiber helps prevent constipation, promotes regular bowel movements, and feeds beneficial gut bacteria.

weight-management

Promotes Satiety

The high fiber content in rye bread helps you feel full and satisfied for longer periods. This can aid in weight management by reducing overall calorie intake.

nutrients

Rich in Nutrients

Compared to refined wheat, rye is a better source of essential minerals like magnesium, iron, and phosphorus, which are vital for energy production, bone health, and oxygen transport in the body.

QUESTIONS?

Frequently asked questions

Rye flour contains pentosans, which can absorb a lot of water, making the dough sticky and challenging to handle compared to wheat dough. It also has less gluten. This is completely normal. Use a bench scraper and lightly oiled or wet hands to manage it, rather than adding too much extra flour.

PAIRS WELL WITH

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general_healthy·30 min·276 cal

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Dark Rye Bread

For 6 servings

7 steps. 195 minutes total.

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