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Dark German Rye Bread

Gadget.Cook's picture
This Dark German Rye Bread tastes awesome ! Serve slices of this Dark German Rye Bread with delicious toppings or garnishings and tell me if you like it ! Your suggestions are always welcome !
Ingredients
  Active dry yeast 1 Tablespoon
  Lukewarm water 3⁄4 Cup (12 tbs) (105-115 °F)
  Molasses 3 Tablespoon
  Cocoa 1 Tablespoon
  Salt 1 Teaspoon
  Vegetable oil 2 Tablespoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Rye flour 1 1⁄4 Cup (20 tbs)
  Caraway seeds 1 Tablespoon
  Egg 1 , beaten
Directions

Dissolve yeast in lukewarm water in the processor bowl.
Add molasses, cocoa, salt, oil, and the all-purpose flour.
Process with the metal blade for 15 seconds.
Let rise in the food processor bowl for 20 to 30 minutes.
Add rye flour and caraway seeds.
Process un til a ball forms on the blades, about 5 sec onds, or until motor begins to stall.
Remove dough and knead on a floured surface for 1 to 2 minutes, until smooth.
Shape into an 8 inch oblong loaf.
Place on a greased baking sheet.
Cover and let rise in a warm (80-85°F) place for about 45 minutes or until doubled in bulk.
Brush with highly beaten egg, and sprin kle with additional caraway seeds.
Bake in a preheated 375°F oven for 30 to 40 minutes.
Cool on a wire rack.
Slice and serve at once.

Recipe Summary

Cuisine: 
German
Course: 
Main Dish

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