Best 3 German Dark Rye Bread Recipes
German dark rye bread, also known as pumpernickel, is a dense, hearty bread with a slightly sweet and sour flavor. It is a popular bread in Germany and other parts of Europe, and it is often served with cheese, meats, or spreads. Dark rye bread is made with a combination of rye flour, wheat flour, and sourdough starter. The dough is fermented for a long period of time, which gives it its characteristic sour flavor. The bread is then baked at a low temperature for several hours, which gives it its dense texture. If you're looking for a delicious and authentic German dark rye bread recipe, here are a few things to keep in mind.
Check out the recipes below so you can choose the best recipe for yourself!
GERMAN DARK RYE BREAD
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
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
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
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
Provided by Duckenoid
Number Of Ingredients 10
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:
- Using a digital scale to measure ingredients ensures accuracy and consistency in baking.
- If you don't have a digital scale, use measuring cups that are specifically designed for dry and liquid ingredients.
- Make sure your yeast is fresh and active. If you're using active dry yeast, proof it in warm water with a pinch of sugar before adding it to the dough.
- Allow the dough to rise in a warm place, free from drafts. A warm oven with the light on is a good option.
- Don't over-knead the dough. Over-kneading can make the bread tough.
- When shaping the loaves, make sure they are smooth and free of cracks. This will help them rise evenly in the oven.
- Score the top of the loaves before baking. This will allow the steam to escape and help the loaves rise properly.
- Bake the loaves in a preheated oven. This will help them rise evenly.
- Allow the loaves to cool completely before slicing them. This will help prevent the bread from becoming gummy.
Conclusion:
German Dark Rye Bread is a delicious and hearty bread that is perfect for sandwiches, toast, or just eating on its own. It is a bit more involved to make than some other types of bread, but it is well worth the effort. With a little planning and patience, you can easily make this delicious bread at home.
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