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.
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wadani somaliyed
[email protected]Overall, I thought this recipe was just okay. The bread was a bit dry and bland.
Aqeel Amjad
[email protected]The instructions were unclear and the bread did not turn out as expected.
Perbej Aalam
[email protected]This bread is a bit too dense for my taste.
Muhabt Khan
[email protected]I love the dark, rich color of this bread.
Khadija Toyba
[email protected]The flavor of this bread was amazing! The rye gave it a slightly sour tang that was perfectly balanced by the sweetness of the molasses. I will definitely be making this bread again.
Cameron Vassar
[email protected]This recipe was so easy to follow, even for a novice baker like me. The bread turned out perfectly with a nice crust and a soft, chewy interior. I served it with some fresh butter and honey and it was absolutely delicious.