Loading...
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.
Activate Yeast and Mix Wet Ingredients
Combine Flours and Form Dough
Knead the Dough
Fall-off-the-bone tender pork hock with an incredibly crispy, crackled skin. This German-American classic is slow-braised with dark beer and aromatics, then roasted to perfection. A hearty and satisfying meal.
This rich and hearty German Goulash Soup, known as Gulaschsuppe, features tender chunks of beef and onions simmered in a deeply flavorful paprika-spiced broth. It's the ultimate comfort food for a chilly evening, perfect served with a dollop of sour cream.
A hearty one-pan meal featuring savory sausage, tangy sauerkraut, sweet apples, and tender potatoes. This German-American classic is perfect for a comforting weeknight dinner and comes together in under an hour.
A hearty, savory meat and oat porridge, slow-cooked with aromatic spices. This beloved Cincinnati breakfast classic, with German roots, is chilled, sliced, and fried until perfectly crispy on the outside and tender inside.
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.
This german_american recipe takes 220 minutes to prepare and yields 6 servings. At 353.45 calories per serving with 9.75g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or side.
First Rise (Bulk Fermentation)
Shape the Loaf and Second Rise (Proofing)
Preheat Oven and Bake
Cool Completely
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.
For a different flavor profile, replace the caraway seeds with 1 teaspoon of ground fennel or anise seeds.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.