Classic Dark Rye Bread
A traditional recipe for Dark Rye Bread made by hand and baked to perfection.
Ingredients
| 3 | teaspoons dried yeast |
|---|---|
| 2 | bread flour |
| 1 ½ | rye flour |
| 1 ½ | teaspoons salt |
| 2 | tablespoons cocoa powder |
| 1 | teaspoon instant coffee powder |
| 1 | tablespoon caraway seed (more or less according to taste) |
| 2 | tablespoons oil |
| 1 | tablespoon golden syrup |
| 1 | tablespoon molasses |
| 1 ½ | water |
Instructions
| 1. | Carefully place all the specified ingredients, in precise measurements and in the exact order as listed, into the bread machine. |
|---|---|
| 2. | Select the 'dough' cycle on the bread machine. |
| 3. | Once the cycle is finished, remove the dough from the bread machine, transfer it to a well-greased bowl, cover it, and let it rise in a warm place for approximately 30 minutes. |
| 4. | Lightly knead the dough (while in the bowl) for about 1 minute. |
| 5. | Gently transfer the dough onto a lightly floured surface. |
| 6. | Shape the dough by either forming it into a round ball, gently flattening it, pinching the edges underneath, and placing it in a round pan dusted with flour, or shaping it into a 'log' and placing it in a loaf tin for a rectangular or 'brick' shape. |
| 7. | Allow the dough to rise again, this time for about 1 hour until it doubles in size. |
| 8. | Preheat the oven to 200°C and bake the bread for approximately 30 minutes. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 1896.9 kcal |
| Protein | 48.3 g |
| Fat | 35.4 g |
| Carbohydrates | 355.3 g |
| Fiber | 37.7 g |
| Sugar | 19.5 g |
Published on Jul 19, 2024 by Luminița