Best 3 German Dark Rye Bread Recipes

**German Dark Rye Bread: A Culinary Journey through Centuries of Tradition**

In the realm of bread, few loaves hold as much cultural significance and culinary delight as the German Dark Rye Bread. This hearty and flavorful bread has been a staple in German households for centuries, embodying the country's rich baking heritage. Its distinct dark color, dense texture, and robust flavor profile make it a beloved choice for breakfast, lunch, and dinner tables alike. This article presents a collection of authentic German Dark Rye Bread recipes, each offering unique variations on this classic loaf. From traditional sourdough starters to modern twists with nuts and seeds, these recipes cater to a range of tastes and preferences. Whether you're a seasoned baker or just starting your bread-making adventure, this comprehensive guide will lead you on a culinary journey through the heart of German bread-baking tradition.

Here are our top 3 tried and tested recipes!

GERMAN DARK RYE BREAD

German Dark Rye Bread image

This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (Recipe # 43286), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time).

Provided by Dee514

Categories Yeast Breads

Time 1h55m

Yield 2 Loaves

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 (1/4 ounce) packages active dry yeast
1 tablespoon caraway seed
1 tablespoon salt
1/3 cup molasses
2 tablespoons butter
1 tablespoon sugar
3 1/2 cups rye flour
cooking oil
2 cups water

Steps:

In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
Add to dry mixture.
Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
Beat 3 minutes at high speed.
Then by hand, stir in enough rye flour to make a soft dough.
Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
**Cover, and let rest 20 minutes.
Punch down dough.
Divide in half.
Shape into 2 round or oval loaves on greased baking sheets.
Brush with small amount of cooking oil.
Slash tops with knife.
Cover; let rise until double (45-60 minutes).
Bake at 400 degrees for 25-30 minutes.
Remove from baking sheets, place on racks to cool.
**Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
Proceed with the recipe as stated.

GERMAN DARK RYE BREAD

German Dark Rye Bread image

Nothing like having black bread with liverwurst and spicy mustard!! MMMmmmmm One of my grandfather's favorites! Note: If using this recipe to make a light/dark "marbled" rye loaf, knead both the light and dark dough separately for about 3 minutes or so, then combine and knead them together for another minute or so (to produce...

Provided by Linda Kauppinen

Categories Other Breads

Time 4h10m

Number Of Ingredients 10

Ingredients

2 1/2 c rye flour
3 c unbleached white bread flour
1/4 c unsweetened cocoa
2 pkg active dry yeast
1 Tbsp caraway seeds
2 tsp salt
2 c water
1/2 c honey
2 Tbsp butter
safflower oil

Steps:

1. Place white flour, cocoa, yeast, caraway seed and salt in large bowl. Stir to mix
2. Place 2 cups water, honey and butter in a saucepan. Heat liquids until they are very warm, 110 degrees. Add to dry ingredients and mix until moistened. Beat very hard for 3 minutes.
3. Stir in rye flour, enough to make a soft dough. Knead 8 to 10 minutes. Cover and let rest 20 minutes
4. Knead lightly, roll out and shape to fit 2 greased loaf pans. Brush tops lightly with oil, cover and let rise for 1 hour.
5. Bake at 400 degree oven for 25 minutes.

GERMAN DARK RYE BREAD (FOR BREAD MACHINES) RECIPE

German Dark Rye Bread (for bread machines) Recipe image

Provided by Duckenoid

Number Of Ingredients 10

Ingredients

1 cup + 2 Tbsp water, warm
1/4 cup honey
2 cups Hodgson Mill All Purpose White Flour
1 cup Hodgson Mill Rye Flour
2 Tbsp Hodgson Mill Vital Wheat Gluten
2 Tbsp cocoa powder
1 tsp salt
1 1/2 tsp Caraway Seeds, optional
1 1/4 tsp Hodgson Mill Fast Rise Yeast
2 Tbsp butter

Steps:

Measure warm water and honey into bread pan. Add unbleached flour, rye flour, gluten, cocoa, salt and caraway seeds. Make a well in center of dry ingredients and place yeast in well. Cut butter into four equal pieces and place in corners of bread pan. Follow directions on your bread machine using the Whole Wheat cycle.

Tips:

Use a dark rye flour for a more authentic flavor and a denser loaf.
The dough should be sticky and slightly wet, but not too wet that it's difficult to handle.
Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Bake the bread at a high temperature for the first 15 minutes, then reduce the temperature for the remaining baking time.
Let the bread cool completely before slicing and serving.

Conclusion:

German dark rye bread is a delicious and hearty bread that is perfect for sandwiches, toast, or as a side dish. It is easy to make at home and can be stored for several days. This bread is a great source of fiber and nutrients, and it is a healthy addition to any diet.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #breads #eggs-dairy #german #oven #easy #european #fall #heirloom-historical #holiday-event #low-fat #winter #chocolate #dietary #gifts #low-cholesterol #seasonal #comfort-food #yeast #low-in-something #taste-mood #equipment #number-of-servings #4-hours-or-less