Dark Rye Bread

Dark Rye Bread


2 tsp. yeast
2 cups water (105 degrees F)
1 tsp. brown sugar
2 tbsp. molasses
2 tbsp. cocoa
1 tsp. salt (optional)
1 cup unbleached flour
2 1/2 cups rye flour
2 tbsp. oil (divided)


In a large bowl, dissolve yeast in water and sugar in warm water. Allow yeast to become active, this should take 15 minutes. A foaming film should appear on the top of the mixture. This is an indicator that the yeast is alive and active. Next add cocoa, molasses, and salt (if using) and stir the mixture.

Now it’s time to add the flour. Start with the white flour, stir until combined. Then move on to the rye flour, again mixing until combined completely. Depending on the temperature in your kitchen you may use a little more or less, therefore add in increments. Once combined, you may now begin to knead the dough add flour if necessary until dough pulls away from the bowl. Then remove from bowl and mold into a ball. Lightly oil bowl with 1 tbsp. of oil (vegetable or olive oil), place the dough back into the bowl. Cover with a towel and let rise in a warm place until it doubles in volume, about 2 hours.

After it has risen, punch down the dough or deflate and knead a few more times. The divide the dough in half to make two loaves. Grease a baking sheet with the remaining oil. Place the loaves on the baking sheet and cover with towel and allow to rise again for about 45 minutes.

Preheat oven to 350 degrees F. Once dough has risen for the second time, bake for 25-30 minutes.


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