If it’s one thing I love… it’s bread! I tried doing the Atkins diet almost a decade ago and what I missed the absolute most was bread. French bread, wheat bread, sourdough bread, foccacia, brioche, whole-clove garlic bread, no-knead bread… and especially dark rye bread. M’mmmm. What’s the best part about going to Outback, Lonestar or a good steak house? It’s the bread! Come on – I know ya feel me on this one! LOL! There’s something about a loaf of good, hearty, warm, satisfying bread…. and oh, it’s even better when you bake it at home yourself
Last week I was in Whole Foods picking up some Fage yogurt for a cake I was making and I spotted Organic Rye Flour. I love “different” flours and I’ve been known to buy them with no predefined usage in mind :) Having never made rye bread before I searched my favorite recipe site, AllRecipes, to find a winner. Lots of choices but I settled on this one because of how it looks…. dark, hearty and delicious. I think I made a good choice because after it was baked and we started eating it, well, it was all three! It’s definitely dark – molasses and cocoa powder have something to do with that ;-) It’s definitely hearty and OMG it is definitely delicious!
Dark Rye Bread
Adapted from AllRecipes
Ingredients
1 (.25 ounce) package active dry yeast
3/4 cup warm water (110 degrees to 115 degrees)
1/4 cup molasses
3 tablespoons butter, softened
1 cup rye flour
2 tablespoons baking cocoa
1 tablespoon caraway seeds
1 teaspoon salt
1 3/4 cups all purpose flour – divided use
Oats – optional for decoration
Method
In the bowl of a stand mixer fitted with the paddle attachment, dissolve yeast in warm water. Add the molasses, butter, rye flour, cocoa powder, caraway seeds, salt and 1 cup of all purpose flour. Mix to combine.
Switch to the dough hook attachment and process/knead until the dough is smooth, elastic and climbs up the hook. Add remaining flour only as necessary to achieve the right consistency. You may not need the full amount of remaining flour – this is subjective. Turn the dough out onto a lightly floured surface and knead by hand for a few moments then collect dough into a ball.
Place dough ball in greased bowl, turning once to ensure the top is greased. Cover and let rise in a warm place until doubled in size – about 2 hours.
Punch down dough, shape into a loaf about 10” long.
Place loaf onto a greased or Silpat lined baking sheet, cover and let rise until doubled in size – about an hour.
Pat on / press in optional oats. And bake at 350°F for 35-40 minutes or until bread sounds hallow when tapped. Remove from baking sheet and cool on wire rack
Have a delicious day!
I LOVE bread. Love love love it. People always say to me, you can’t eat dairy – I’d be so thin if I couldn’t eat dairy – my response, not if you love bread and beer like I do! I love dark rye, amd going to have to try this – bookmarking it – Thanks!
Oh, this bread looks fabulous! I adore a dark rye bread. It’s so good with a honey butter (or plain, really). Yay!! So glad you made this yummy looking bread and you shared the recipe with us!
I’m not a huge fan of rye bread, but I wanted to comment on how gorgeous your photos are! Nice job.
I LOVE making bread, any day I get a new recipe to try, it’s a good day. Thanks!!
That bread looks amazing! It looks just like Outback’s bread which I am completely in love with!
That does look beautiful. I have been looking for a rye bread recipe to try, this seems straightforward and simple–the way the best recipes are.