Dark Rye Bread
Dark rye bread made with yeast
Servings 12
Ingredients
- 9 ounces warm water 110 to 115 F
- 2 ¼ teaspoons active dry yeast regular type, not rapid rise or instant
- 2 cups all-purpose flour (9 ounces)
- 1 ½ cups rye flour (6.8 ounces)
- 3 tablespoons light brown sugar lightly packed
- 1 tablespoon unsweetened cocoa powder
- 1 ⅛ teaspoon salt
- 1 teaspoon caraway seed
- 4 teaspoons olive oil
- 2 tablespoons mild molasses
- 1 ½ teaspoon prepared yellow mustard
- Extra caraway seeds and egg wash if desired
Instructions
- In a large measuring cup or small bowl, combine the yeast and warm water. Stir lightly and let sit for about 5 minutes or until it starts to bubble (proof).
- In the bowl of a stand mixer, combine the flour, rye flour, brown sugar, cocoa powder, salt, and caraway seed and stir until well mixed.
- Add the proofed yeast mixture, oil, molasses and mustard. Stir well, then attach dough hook and knead for about 5 minutes. The dough will be kind of heavy and might not feel as elastic as some other breads. Transfer it to a large mixing bowl rubbed with a little extra oil. Let rise for one hour or until it's about doubled in size.
- Punch down the dough. Divide it into two parts and shape each into a little football shaped loaf. Arrange about 6 inches apart (leave enough room for it to rise) on a large baking sheet. If desired, brush with a little beaten egg and sprinkle on more caraway seeds.
- Let rise at room temperature for about 40 minutes.
- Preheat the oven to 375 degrees F. Bake in the preheated oven for 38 to 40 minutes or until loaves sound hollow when tapped. Let cool. Slice and serve.