Home-baked Dark Rye Bread – is there anything quite like it? This rich, aromatic bread is made with a 40/60 rye to bread flour mix and infused with molasses, cocoa, and a triple-seed mix for its distinctive flavor and color.
I am so excited to finally be able to share my German Dark Rye Bread recipe with you! Mr B and I both love rye bread, but it seems to be getting harder and harder to find a decent loaf of it, especially good
Mixing up rye bread is tricky, and I learned a lot about the chemistry of bread making during the process. Recipe ingredients must to be carefully considered and balanced
Recipes For Pulses, Grains, Seeds, Flakes, Flour, Ferments... Tagged
In the end, creating this rye bread recipe took far longer to perfect (and many more test loaves) than I had imagined, but it was totally worth the effort, and I could not be happier with the final results! I hope you are, too.
Authentic, Old World German Dark Rye contains only rye flour. It is thick and dense, with a tight, fine crumb. This is in part because rye flour contains far less gluten than wheat. Thus, breads made with all rye flour don't expand as much as those made with mostly wheat flour.
This recipe is a mixed-flour rye bread; about 40% rye flour and 60% wheat flour. This hybrid-style rye bread has the flavor and texture you are probably most familiar with when it comes to dark German rye, especially outside of Germany.
Malt Vinegar Rye Bread
If you typically make bread with white bread flour, you are used to kneading a dough that has some elasticity - a bit of bounce-back. Think of white flour bread dough as an innerspring mattress.
In that light, mixed-flour rye dough (like this one, made with both rye and wheat flour) is more like a memory foam mattress. It doesn't bounce back as readily, and has an almost clay-like reaction when an impression is made. You can knead it all day long and it still won't be as bouncy as a full wheat dough.
Balancing moisture in bread is tricky, and in rye bread in particular. The ratio of liquid-to-dry ingredients varies from season to season, and even from loaf to loaf. External elements, like humidity and temperature, can affect not only flour, but the level of activity in the yeast, so it is important to factor them into the bread equation.
Sourdough Rye Bread (beginner Friendly)
Under optimal conditions, the liquid-to-dry ratio in this rye bread recipe is perfect. However, this recipe was calibrated to err on the side of being too moist as opposed to too dry.
Moisture in bread is a good thing: it is one of the factors that activate gluten proteins, and gluten is what makes bread supple and pliable. But occasionally you can have too much of a good thing.
If, after kneading the it for a couple of minutes, your dough continues to be sticky and unstructured (more like cookie dough than bread dough), go ahead and sprinkle in up to ¼ cup additional wheat flour. Try not to add more than that or your dough may result in stiff, crumbly bread.
Sourdough Russian Borodinsky Rye Bread
After you add any flour, knead the dough for another couple of minutes before deciding if you need to add more. It takes time for the gluten to develop and start to pull the whole thing together. In many instances, the issue with overly sticky mixed-flour rye bread dough isn't too much moisture; it is that the baker hasn't given the gluten enough time to form.
★ Bread flour: For this recipe, it is important to use bread flour; not all-purpose flour. I use Bob's Red Mill Artisan Bread Flour for all my bread baking. (We are lucky enough to live only about an hour from Bob's Red Mill so we can easily restock.)
Bread flour contains higher amounts of protein and gluten. The extra protein lends structure to this dough, allowing it to lift and hold its shape better. The extra gluten helps balance out the relative lack of gluten in the rye flour.
Dark German Style Rye Bread Recipe
★ Rye flour: This recipe was tested using both King Arthur Organic Medium Rye Flour and Bob's Red Mill Organic Dark Rye Flour, in separate batches. Both flours worked equally well, and there was little, if any, difference in flavor of the breads.
Some folks have strong opinions about the seeds in rye bread; particularly about caraway seeds. If you want to leave one or more of the seeds out, go ahead. They don't affect the overall bake, but omitting them dramatically affects the flavor of the bread.
★ Milk: Adding milk to bread dough produces a softer, more supple loaf than water alone, due to its higher fat content.
Berlin Rye/berliner Landbrot
Do not use all milk/no water in this recipe. The amount of yeast is balanced for the sugars in the molasses and milk. Changing the ratio requires adjusting the amount of yeast.
Rye flour bakes naturally to a grey-blue color, and bread made with it can have a less than appealing appearance. For centuries now, bakers haveadded molasses, coffee, and/or cocoa to give dark rye dough its signature deep chocolate color.
★ Cocoa: Use a Dutch processed baking cocoa powder. Dutch processed cocoa isn't acidic like natural cocoa powder is. Acid weakens gluten and breaks it down; something you want to avoid especially when making bread that naturally has less gluten to begin with, like rye bread.
Artisan Sourdough Rye Bread
Note: I usually mix and knead rye dough in a stand mixer; however, the dough can also be mixed entirely by hand.
Combine fennel seeds, anise seeds, and caraway seed in a spice grinder, clean coffee grinder, or mortar & pestle and grind until the mixture is the texture of medium-grind cornmeal.
In a medium saucepan over medium-low, heat the milk, molasses, and butter until the butter melts and the mixture is barely beginning to bubble just around the edges of the pan. Remove from heat.
German Rye Bread Recipe
Stir in the water. The mixture should register 105°-115°F| 40°-43°C on an instant-read thermometer. If it is hotter, allow it to cool before continuing.
Important: If, after kneading the dough for a couple of minutes, the dough continues to be sticky and unstructured, sprinkle in up to ¼ cup additional bread flour.
Using a bread hook, knead the dough for about 10 minutes; until it appears resilient and smooth, and no longer sticks to the edges of the mixing bowl.
Rye Sourdough — Farmer And Chef
Spread a tablespoon or two of oil on your bread-kneading surface. Knead the dough by hand for 8-12 minutes; until it is smooth and resilient.
Rye dough isn’t as supple as white bread dough, and has an almost clay-like texture when fully kneaded. When you are done kneading, the dough should no longer stick to your hands.
Grease a large bowl with vegetable oil. Form the bread dough into a ball and put it in the oiled bowl, turning to coat.
Dark Rye Bread
Cover lightly with a damp kitchen towel or greased plastic wrap, and let rise for about 1 - 1½ hours; until it has almost doubled in size. The dough should be light and puffy.
To determine if the dough is done rising, poke a floured finger about ½-inch into the dough.It should feel soft and smooth, and your finger should leave an indent in the dough. If the dough springs back right away, let it rise for a little longer. If the dough springs back slowly, and a small indentation remains, move to the next step.
Gently punch down the dough, and then shape it into either a round or log-shaped loaf, depending on how you plan to bake it.
Homemade Rye Bread Recipe
I prefer to use a proofing basket and bake on a baking stone, especially when making rye and sourdough bread. If you don't have a proofing basket, then use a parchment-lined 8x4-inch bread loaf pan.
Cover the loaf of dough lightly with a damp kitchen towel or greased plastic wrap, and allow it rise for 30-45 minutes. Poke it again to determine if it is ready to bake.
Preheat oven to 400°F (177°C) about half an hour before the loaf will go in to bake, placing the baking rack in the center of the oven.
Easy Overnight Danish Rye Bread (rugbrød)
For this loaf, I highly recommend using a baking stone if you have one. Place the stone in the oven before you begin preheating the oven.
It is important that the oven is fully heated when the bread is ready in so the bread doesn't slump as it waits to be put in the oven.
Rye bread doesn’t have the same kind of dramatic oven rise that white bread often does, so if you forget to slash it– no worries, but doing so does help to encourage even baking.
German Bread Recipes You Can Make At Home
Use a clean mister filled with water to mist the loaf and the inside of the oven. Misting prevents the outer layer of the dough from drying out, allowing the bread to rise more freely and keeping it from browning too quickly.
Bake for 30-35 minutes. When the loaf is fully baked, the bread should sound hollow when thumped, and an instant-read digital thermometer should register 190°F (88°C).
Remove the bread from the oven, and place it on a rack to cool. If you bake
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