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Dark Rye Bread

Dark Rye Bread

Oxmoor House JANUARY 1985

  • Yield: 2 loaves


  • 3 to 4 cups all-purpose flour, divided
  • 2 packages dry yeast
  • 1 tablespoon sugar
  • 2 cups warm water (105° to 115°), divided
  • 3 cups rye flour
  • 1/4 cup cocoa
  • 1 tablespoon salt
  • 1 tablespoon caraway seeds
  • 1/3 cup molasses
  • 2 tablespoons butter or margarine


Combine 1/2 cup all-purpose flour, yeast, sugar, and 3/4 cup water; let stand 5 minutes.

Add remaining water, rye flour, cocoa, salt, caraway seeds, molasses, and butter to yeast mixture; stir well. Add enough remaining all-purpose flour to make a soft dough. Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; divide in half. Shape each half into a ball. Place each ball in a greased 8- inch round cake pan. Cover and repeat rising procedure 1 hour or until doubled in bulk.

Bake at 400° for 25 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.


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Dark Rye Bread Recipe