Wholy Living Recipe
 

Dark Rye Bread

Posted on Sep 17, 2010 under Whole Grain Breads, Yeast Breads

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  • 2 tsp instant yeast (SAF)
  • 1 cup warm water
  • 3 cup rye flour
  • 4 cups whole-wheat flour  (may reverse the ratio for darker rye bread)
  • 2 Tbsp cocoa pdr (for color, may skip)
  • 2½ tsp salt
  • 2 TBSP honey or molasses
  • 1 tsp caraway seeds (may also use fennel and anise)
  • 2 TBSP each vinegar & oil
  • Another cup warm water

 

 


  Mix wet ingredients in bowl and then add the dry.  Gradually add the last cup of water to make the stiff dough soft.  Knead 4-5 minutes.  Rye dough is stickier than whole wheat.  May rise once or twice.  Makes 2 loaf pans or 3 free form loaves.  Bake at 350° about 50 minutes, or until 200 degrees with instant thermometer. May add 1 cup  raisins and increase the honey by a TBSP if preferred.