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Dark Rye Bread

the.instructor's picture
  Sugar 1⁄2 Cup (8 tbs)
  Boiling water 3⁄4 Cup (12 tbs)
  Active dry yeast 3⁄4 Ounce (3 Packages)
  Warm water 2 Cup (32 tbs) (About 110F)
  Unsweetened cocoa 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Caraway seeds 2 Tablespoon
  Solid vegetable shortening/Butter / margarine 2 Tablespoon, melted
  All purpose flour 3 1⁄2 Cup (56 tbs)
  Dark rye flour 2 Cup (32 tbs)
  Cornmeal 2 Tablespoon

Pour sugar into a 10- to 12-inch nonstick frying pan.
Place over medium-high heat.
As sugar melts, shake and tilt pan to mix liquid with sugar.
Continue to cook until sugar smokes and is very dark in color (but not charred and burned smelling), about 2 1/2 minutes.
Immediately add boiling water; stir until melted sugar is dissolved and liquid is reduced to 1/2 cup.
Let cool.
In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes to soften.
Add cooled sugar mixture, cocoa, salt, caraway seeds, shortening, and 2 cups of the all-purpose flour.
Beat until smooth.
Add rye flour.
Using a regular electric mixer or a heavy-duty mixer and dough hook, beat on medium speed for 4 minutes.
Using a dough hook or your hands, work in 1 cup more all-purpose flour.
Sprinkle 1/4 cup more all-purpose flour on a board; scrape dough out onto board, cover, and let rest for 10 minutes.
Then knead until dough is elastic and just tacky to the touch, about 10 minutes, adding more flour as required to prevent sticking.
Place dough in a greased bowl; turn over to grease top.
Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down, turn over, cover, and let rise again until doubled, about 1 more hour.
Sprinkle a 12- by 15-inch baking sheet evenly with cornmeal.
Punch dough down and knead briefly on a floured board to release air.
Divide in half.
Shape each half into a smooth ball and flatten slightly; place loaves 3 to 4 inches apart on baking sheet.
Cover lightly with plastic wrap and let rise until doubled, about 1 hour and 15 minutes.
Remove plastic wrap.
Bake in a 375° oven until bread sounds hollow when tapped, about 35 minutes.
Let cool on racks.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3629 Calories from Fat 475

% Daily Value*

Total Fat 60 g92.1%

Saturated Fat 9.5 g47.4%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 3947.7 mg164.5%

Total Carbohydrates 701 g233.8%

Dietary Fiber 114.7 g458.8%

Sugars 104.3 g

Protein 111 g223%

Vitamin A 2.8% Vitamin C 10.6%

Calcium 46.2% Iron 262.3%

*Based on a 2000 Calorie diet

Dark Rye Bread Recipe