You are here

German Dark Rye Bread

Global.Potpourri's picture
  All purpose flour 3 Cup (48 tbs)
  Unsweetened cocoa powder 1⁄4 Cup (4 tbs)
  Active dry yeast 2 Tablespoon (2 Packages)
  Caraway seed 1 Tablespoon
  Molasses 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon
  Sugar 1 Tablespoon
  Rye flour 3 1⁄2 Cup (56 tbs)
  Cooking oil 1 Cup (16 tbs)

In large bowl combine all-purpose flour, cocoa, yeast, and caraway seed.
Heat and stir molasses, butter, sugar, 2 cups water, and 1 tablespoon salt till warm (115-120°).
Add to dry mixture.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough rye flour to make a soft dough.
Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
Cover; let rest 20 minutes.
Punch down; divide in half.
Shape into two round loaves; place on greased baking sheets or in two greased 8-inch pie plates.
Brush with small amount cooking oil.
Slash tops with knife.
Cover; let rise till double (45 to 60 minutes).
Bake at 400° for 25 to 30 minutes.
Remove from baking sheets; cool.

Recipe Summary


Rate It

Your rating: None
Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5403 Calories from Fat 2431

% Daily Value*

Total Fat 277 g425.4%

Saturated Fat 54.5 g272.3%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 86.1 mg3.6%

Total Carbohydrates 684 g228.1%

Dietary Fiber 122.7 g490.9%

Sugars 83.2 g

Protein 115 g230.6%

Vitamin A 16.9% Vitamin C 5.4%

Calcium 69.3% Iron 341.5%

*Based on a 2000 Calorie diet

German Dark Rye Bread Recipe