Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, german dark rye bread. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
German Dark Rye Bread is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. German Dark Rye Bread is something which I have loved my whole life.
How to make dark rye bread at home. My suggestion for making the marbled rye is to knead the dark rye dough together with a light. This rye flour bread with sourdough is a traditional German bread.
To get started with this recipe, we have to first prepare a few components. You can cook german dark rye bread using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make German Dark Rye Bread:
- Make ready In a large mixing bowl, stir the following together, then let rest for about 5 minutes:
- Prepare 2 cups water, heated to 100-115⁰
- Prepare 1/4 cup brown sugar
- Take 2 pkgs active dry yeast
- Get Add the following, and then beat well and let sit for 10 minutes:
- Prepare 1/4 cup molasses
- Take 3 1/2 cups rye flour
- Prepare 3 Tbsp. cocoa powder
- Get 2 Tbsp. Hodgson Mill Vital Wheat Gluten
- Take 1 Tbsp. caraway seeds
- Make ready Add the following, and then mix in well:
- Make ready 1/4 cup melted butter
- Make ready 2 tsp. salt
Dark Rye Bread is made with rye, water, yeast, and salt - without preserving agents. Already pre-sliced, this bread can be served instead of crackers with cheese, or topped with vegetable spreads. By hand, stir in sufficient rye flour to make a soft dough. Remove from pans to wire racks to cold.
Instructions to make German Dark Rye Bread:
- Mix in 1 cup all-purpose or bread flour. Mix in enough of remaining 1 ½ to 2 ½ cups bread flour to make a soft dough. Knead for 8-10 minutes.
- Oil a large bowl and put in the kneaded dough. Cover with a damp towel and let rise until doubled, about 1 hour.
- Divide dough into 2 pieces. Gently work the dough to eliminate air bubbles, shape into loaves, and place in oiled, parchment-lined bread pans. Place large bowl over the pans (not a damp towel, as the dough may rise and stick to it) and let rise 1 hour, until nearly doubled. Slash the tops of the loaves a couple of times with a very sharp knife. Pre-heat oven to 400⁰.
- While pre-heating, for a chewy crust, place an empty metal baking pan on the lower rack of oven. When oven is up to temperature, put bread in oven; at the same time, add ¼ cup water and a couple of ice cubes to the lower empty metal baking pan and immediately close the oven door.
- Bake in for 25-28 minutes. Immediately remove from pans and cool on a wire rack.
By hand, stir in enough rye flour to make a soft dough. This German rye bread brings authentic flavor and texture together in one easy to make loaf. Rye flour is a common addition to their loaves, giving them a darker color and very heavy texture. In fact, rye is such a common bread ingredient that German breads are classified by the amount of rye. For me, rye bread was part of the sacred Midwestern German-American trinity that I grew up with: sauerkraut, dill pickles When I replied that I did, he said the club's bread was wretched, reached into the ample recesses of his black suit coat and produced two great chunks of rye, one dark, one light.
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