You saved German Rye Bread to your. The bread was easy to make and smelled good while baking; however I wish the recipe would have included what kind of molasses to use. With … © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Knead 5 to 10 minutes, adding flour as needed. I'm a novice at bread making, but I'm going to try this recipe again with light or medium mollasses, and/or corn syrup. Add to dry mixture - beat with paddle attachment of mixer) for 1/2 minute, scraping side of bowl constantly. Additionally, I extended the bake time about 10 minutes to improve the internal texture. Step Cover loosely with a clean kitchen towel. Turn … In 2015, UNESCO recently added German bread culture to their list of Intangible Cultural Heritage in the world. Your daily values may be higher or lower depending on your calorie needs. I used Blackstrap (because I had it sitting on the shelf) and it produced a very dark loaf with a dull appearance and somewhat bitter taste. 8 Reviews / Write a review. Add white flour by stirring until the dough is stiff enough to knead. A little time consuming, but worth it! We'll see what happens. It has a nice color and it smells really good when it's baking. I've never used molasses in anything before. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Mix in 1 cup all-purpose or bread flour. My yeast may not have been fresh as my dough didn't rise however it didn't seem to affect the taste at all. Percent Daily Values are based on a 2,000 calorie diet. In a large bowl combine milk, sugar and salt. Bake: Preheat the oven to 425 F°. Preheat oven to 375 degrees F (190 degrees C). I'm very sorry but this recipe has nearly nothing in common with a german rye bread. I would definitely try it again sometime. Stir in enough remaining flour to form a firm dough. Nutrient information is not available for all ingredients. "For the past 10 years, I've made this bread for our church bake sales and it always goes quickly.". Place a shallow pan (not glass) on the lower rack in the oven. Sprinkle each loaf with 1 teaspoon caraway seeds. Taste of Home is America's #1 cooking magazine. Knead until smooth and elastic, about 5 minutes. I'll also work on the outside appearance to get a sheen on it. Produces a moist, dense bread, it's an excellent recipe! Made 2 medium sized round loaves. You may also see breads with ingredients like oats or barley, along with added tasty bits of onions, bacon, cheese or spices. each. Add comma separated list of ingredients to include in recipe. For today’s Easy Danish Rye Bread I’m using my German-made KoMo Classic Grain Mill, another stellar example of German engineering and the pride and joy of my kitchen. Put the boiling water into a large bowl and add the rye flour, salt and honey and mix it all … Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Even if you've never made bread by hand before , you can do it by following along. Heat water, molasses, butter, salt, and sugar until just warm, stirring to melt butter. Very nice rye loaf. I've made this many times and it comes out great each time. Starter 125 grams dark rye flour 125 grams water 1 Tbsp mature starter. Step 4, Beat 3 minutes at high speed. I made it into two loaves and they came out GREAT !!!Thanks. It was also fairly easy to make as homemade bread goes. Allrecipes is part of the Meredith Food Group. For the traditional german bread you need nothing but flour water and salt. This was wonderful Holly and thanks! and surface bubble activity is reduced. If you're looking for a great rye bread this is not it. With a sharp knife, make several slashes across the top of each loaf. In a 4-qt. Coat two. 2 tbs vital wheat gluten. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Additionally, I extended the bake time about 10 minutes to improve the internal texture. There's something so comforting knowing that you've just made your own bread. Turned out great and is the best rye I ever had. My first rye bread. The inside texture is nice, but it was a bit too moist at the prescribed bake time. German Dark Rye Bread step by step. In a large bowl combine milk, sugar, and salt. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Rate this German Dark Rye Bread recipe with 3 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 2 (1/4 oz) packages active dry yeast, 1 tbsp caraway seed, 1 tbsp salt, 1/3 cup molasses, 2 tbsp butter, 1 tbsp sugar, 3 1/2 cups rye flour, cooking oil, 2 cups water Cover and let rest for 15 minutes. I tried it last week. I'll also work on the outside appearance to get a sheen on it. Brush with egg. I've never used molasses in anything before. The result was a slightly sweeter taste and much lighter color as shown in the picture. especially bread) You need a nice active starter culture full of yeast to make great bread. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. The bread was easy to make and smelled good while baking; however I wish the recipe would have included what kind of molasses to use. Here’s how I make it (recipe based on Hadjiandreou’s caraway rye sourdough): 70% Rye Bread with Caraway-based on a recipe by by Emmanuel Hadjiandreou from How to Bake Bread. This bread is truely fab! Makes a 1.5 lb loaf of delicious rye bread! Steve the Bread Guy shows you how to make homemade dark rye bread. Weizenbrote – “wheat bread” – at least 90% wheat; Weizenmischbrote – “mixed wheat bread” – wheat and rye bread with 50-89% wheat; Roggenbrote – “rye bread” – at least 90% rye Final Dough 350 grams dark rye flour 150 grams white bread flour 10 grams sea salt 1 teaspoon caraway seeds A great German Dark Rye Bread recipe for your bread machine. ½ cup warm water (110 degrees F/45 degrees C). The best thing about Danish rye bread, or rugbrød, is the way it beautifully blurs the line between porridge and bread. Step 2, In saucepan, combine water, molasses, butter, sugar, and salt; heat until just warm, stirring occasionally to melt butter. I sprayed a heavy mist of water onto the loaf from the beginning of the bake cycle to about half way through to abtain a sheen on the crust. I did try this recipe again using light corn syrup. and surface bubble activity is reduced. This is an easy homemade dark rye bread recipe to follow for anyone from the seasoned-pro to newbie home baker. I used Blackstrap (because I had it sitting on the shelf) and it produced a very dark loaf with a dull appearance and somewhat bitter taste. Let stand in a warm place for about 4 hours or until batter falls about 1 in. The inside texture is nice, but it was a bit too moist at the prescribed bake time. Information is not currently available for this nutrient. Bake for 30 to 35 minutes. This recipe will produce a heavy dense tasty loaf of molasses bread. 2 pkgs of yeast (3 tsp or 14 grams) 2 cups of warm water (probably more like 2 1/2 cups) Cover dough and let rise 1 to 1 1/2 hours or until double. Punch down dough and divide to form two round loaves. The beginning of German bread dates back to the Middle Ages, around the 12th century, when farmers discovered the rye, which shows durability and grows in cool and wet areas, prevails damp and drought if needed. Add enough remaining all-purpose flour to make a soft dough. I sprayed a heavy mist of water onto the loaf from the beginning of the bake cycle to about half way through to abtain a sheen on the crust. German Dark Rye Bread, Ingredients: 2 cups water, 2 Tablespoons oil, 2 tsps salt, 1/2 cup honey,, Submitted: Nov 16, 2009, Last Visit: Feb 1, 2015 I felt the abundance of molasses and the absence of caraway detracted from any rye flavor that was meant to be.The rye flavor was definitely missing. Let stand in a warm place for about 4 hours or until batter falls about 1 in. Day 1 (Yes I know. It's so quick and easy AND, surprise of surprises, it really does taste like German bread! You will get a workout when kneading this bread but that's part of the fun isn't it? Add bread flour by stirring until the dough is stiff enough to knead. I omit the egg wash, as it has a tendancy to make the bread stick to the pan. History of German Rye Bread. For breakfast or brunch, there's no treat like fresh I added about a quarter cup of honey to the dough along with some caraway seeds. Get full German Dark Rye Bread Recipe ingredients, how-to directions, calories and nutrition review. I recommend letting this rise 3 hours on the first rise and at least two hours in the bread pan. 3 1/2 cups Rye Flour. Last week’s Marble Rye was such a hit with my family that I took it one step further (or in this case darker) and made two loaves of German Dark Rye.Made with a combination of rye flour and bread flour along with molasses, cocoa and caraway, this bread has all the characteristics I was looking for. Step 1, In large mixer bowl, combine first 4 ingredients until well blended. 2 1/2 to 3 1/2 cups of bread flour (I used KA AP) 2 1/2 cups was more like it. Wonderful! Delicious with butter and piece of american cheese or as toast with butter. this link is to an external site that may or may not meet accessibility guidelines. Would be interested in knowing if this could be done in a Bread Machine? Step 5, By hand… Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut. I would like to note that Danish Rugbrød is different than the German Pumpernickel bread and the two words are often a source of confusion when translating the name into English as Dark Rye bread. Before baking I brushed the tops of the bread with egg white and sprinkled on more caraway. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. After 24 hours, stir well, cover, and let stand another 24 hours. Divide dough into four portions. Knead 5 to 10 minutes, adding flour as needed. I put caraway seeds on top but I wish I had mixed them into the dough. Shape into four round loaves, about 6 in. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. In a large bowl combine milk, sugar, and salt. As Rye bread can tend towards stickiness, this Dark Rye dough is kneaded less than other types of bread. We'll see what happens. 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