Dark Rye Bread
Who is ready for some more homemade bread? I’m always up for a challenge! Today I have a classic dark rye bread recipe made rustic and so easy. Just the incredible smell that comes from your oven will have you craving this recipe every week. So, what are you planning to do with your freshly baked dark rye bread? This loaf was amazing spread with a pat of butter, but it was out-of-this world when I made these classic Reuben sandwiches. Complete with homemade thousand island dressing, these have to be the best sandwiches I’ve ever made!
Yeast – I used active dry yeast. You can use instant yeast and just mix it straight in with the dry ingredients. Water Molasses – Blackstrap works best. Cocoa powder – Unsweetened. Salt – As much or little as you like. Vegetable oil – Canola, safflower, of sunflower oils can be used instead. Caraway seeds – Whole seeds to give you that classic rye bread flavor. Flour – You’ll need rye flour and all purpose flours. Cornmeal – Fine ground.
Why cocoa powder?
You’ll notice that your rye flour is much lighter in color than you might think if this is your first time using it. Without cocoa powder, your bread will be a lighter shade like this rye bread recipe. To get dark rye, you’ll need cocoa to give you that rich brown color. Fear not! The addition of cocoa powder will not make your dark rye bread taste chocolatey. It used in such a small amount that it will just complement the richness of the molasses and aroma of caraway.
Troubleshooting your dough
My dough isn’t rising
This will be an issue with your yeast. These are the main reasons the yeast didn’t work properly:
You need new yeast. Even if it hasn’t passed the expiry date, yeast is a living organism and once it dies it will no longer produce the air bubbles you need for your bread. The water’s temperature. If it’s too cold the yeast won’t activate properly, and if it’s too hot the yeast will die. Make sure it’s lukewarm to the touch, like baby formula. If you have a thermometer, you’ll want the water to be around 110F/43C. Your environment’s temperature. Make sure the dough has a warm, draft-free place to rise. Preheat your oven to its lower temperature and then turn it off. This is a perfect environment for your dough to rise.
My dough is very sticky
The part of the world you live in can made a difference! Even humidity levels inside your home can impact dough. With higher levels of humidity, you may need a bit more flour than someone who lives in a drier climate. This can also become apparent in the rising steps after the dough has had a chance to soak up moisture from the air. If you need to add a bit more flour than I used to get the right texture, that is totally fine. Just add a little at a time.
My loaf turned out tough
If your dough rose but the loaf tasted dry, crumbly, or tough, this is usually a result of too much flour. I live in a drier climate, so if anything you may have to add more flour to this recipe rather than subtracting any. You just want the dough to pull away from the sides of the bowl while still feeling soft and elastic. It’s better for the dough to be a bit too sticky than too dry.
Storing bread
Store your dark rye bread in a breadbox, airtight container, or sealable bag. You can pre-slice the loaf, however I recommend slicing it as you enjoy the bread to keep it as moist as possible. It will last 2-3 days at room temperature or 5-7 days in the fridge.
Freezing
Make sure your dark rye bread has fully cooled down to room temperature before freezing. In this case, store the bread either pre-sliced or whole. Store it in a large freezer bag, an airtight container, or wrapped well with both plastic wrap and foil. It’ll last 3 months. Thaw uncovered at room temperature, or use your microwave if you have a bread thawing function.
Looking for more recipes to add to your bread baking list?
Fast and Easy No Knead Bread No Knead Skillet Bread Irish Soda Bread Soft Buttermilk Rolls Rye Bread Garlic Parmesan Skillet Rolls White Bread Recipe 2 Ingredient Dough Texas Roadhouse Rolls Artisan Bread
