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Hearty Dark Rye Bread

American.Gourmet's picture
  Active dry yeast 3 Tablespoon
  Warm water 1 1⁄2 Cup (24 tbs)
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Bran cereal 1⁄2 Cup (8 tbs)
  Dark molasses 1⁄2 Cup (8 tbs)
  Cocoa 1⁄4 Cup (4 tbs)
  Salt 1 Tablespoon
  Caraway seed 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Dark rye flour 2 1⁄2 Cup (40 tbs)
  Cornmeal 1 Cup (16 tbs)
  Cold water 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄2 Teaspoon

Dissolve yeast in warm water in large bowl.
Add all-purpose flour, bran cereal, molasses, cocoa, salt, caraway seed and vegetable oil.
Beat on low speed until moistened; beat on medium speed, scraping bowl occasionally, 3 minutes.
Stir in enough rye flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Cover; let rest 15 minutes.
Knead until smooth and elastic, 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
(Dough is ready if indentation remains when touched.) Sprinkle greased cookie sheet with cornmeal.
Punch down dough; divide into halves.
Shape each half into a round, slightly flat loaf.
Place loaves in opposite corners of cookie sheet.
Let rise until double, 40 to 50 minutes.
Heat oven to 375°.
Bake 30 minutes.
Mix cold water and cornstarch in saucepan; heat to boiling, stirring constantly.
Brush cornstarch mixture over loaves.
Bake until loaves sound hollow when tapped, about 15 minutes longer.
Cool on wire racks.

Recipe Summary

Difficulty Level: 
Main Dish

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Hearty Dark Rye Bread Recipe