- Yield: 2 loafs bread
- Prep Time: 15 Minutes of prep- 3 x 30 rising minutes
- Cook Time: 30-35 minutes
- Serving: Family
DARK RYE BREAD
Hi and welcome to our website!
If you are looking to make a delicious batch of homemade DARK RYE BREAD, you are in the right place. This bread is so easy to make and only got a few amazing ingredients, most of the ingredients you may have in your cupboards already.
I'm using caraway and fennel seeds that gives this dough and bread an amazing aroma.
Before putting the caraway and fennel seeds in with your dry ingredients, put then in a mortar and pestle to grind the seeds and release all of that amazing aroma before adding it to the dry ingredients.
Then after all dry ingredients are tossed together, then add your warm water and wet ingredients. Mix around for 5 minutes and then another 5 minutes folding and kneading the dough before forming it into a ball.
I'm using cocoa powder as the darkening agent in our recipe, if you wish to have light rye bread you can omit the cocoa powder and it will be lighter.
After you mixed all the ingredients together you will need to form the dough into a ball, to do this add the extra flour a little at a time and fold together and knead the dough down.
I hope you are still interested in making our recipe for DARK RYE BREAD today, if so please continue on to more photos and our short video tutorial to make yours today.
After the dough got two rising times of 30 minutes and the first 30 minutes knead it down for a couple of minutes, then cover and rise again for 30 minutes.
Before you go to our recipe for DARK RYE BREAD, check out the link to our cookbooks https://www.bonitaskitchen.com/cookbook don't forget to watch our short video tutorial and please leave us a message letting us know how you enjoyed our recipe. Please continue on to more food pictures and our recipe.
Ingredients
- Light Rye Flour - 2 cups
- Whole Wheat Flour - 3 cups, all-purpose
- Traditional or fast rising yeast - 2 tsp
- Butter or margarine - 2 tbsp, little more
- Brown sugar - 2 tbsp
- Cider vinegar - 1 tbsp
- Warm Water - 2 cups
- Sea salt - 2 tsp
- Cocoa powder - 2 tbsp
- Caraway seeds - 1 tsp
- Fennel seeds - 1/2 tsp
Instructions
In a small bowl add fennel and caraway seeds and grind together to ground down, then add to a large bowl with rye and whole wheat flour, leaving 1/2 cup to use while mixing and kneading.
Add sea salt, cocoa powder, brown sugar and toss everything together until equally mixed then make a hole in the middle. After in a small bowl add one cup of warm water and yeast, mix together and let sit for 5 minutes to proof.
While waiting melt butter or margarine, when yeast is proofed add to the middle of dry ingredients, add melted butter or margarine, vinegar and the remainder on the warm water.
Start mixing all ingredients together using a wooden spoon or mixer with hook, continue mixing add dustings of whole wheat flour to bring dough together. Continue mixing and folding dough inward to form a dough ball this will take about 10 minutes or working dough.
After the dough is formed, flip over smooth side up then put the sign of a cross on the top ( optional ) and cover with a piece of parchment paper and a big towel. Wrap bowl well and put in a warm place to rise for 30 minutes, sunny window, under a light from the oven ONLY!
When risen after 30 minutes, uncover and knead for another 2 or 3 minutes, folding the dough inwards and dusting with more whole wheat flour and forming a dough ball, flip over smooth side up. Cover with parchment paper and big towel and let rise for another 30 minutes in a warm place.
When ready DON’T deflate dough and cut small round balls and form into three ball for each pan, or one full piece of dough. Makes two 8” x 4” loaf pans. Cover again with parchment paper and towel leave on counter for another 30 minutes.
Then pre-heat oven to 350ºF and put timer on for 35 to 40 minutes, depending on your oven. When baked remove from oven rub with some melted butter or margarine and over with a piece of parchment paper and towel to rest and come to room temperature. Bag in plastic bags to freeze for longer freshness or eat within 4 days for freshness.
Bonita's Tips:
Adding cider vinegar preserves the gluten bonds, and also adds acid to keep yeast happy and helps work better.
Also if you have soft water which can weaken gluten in dough a little vinegar will also improve bread quality, this is what our elders have shared with me. Enjoy
We hope you are still interested in finding out more about our tasty DARK RYE BREAD recipe, if so continue on…..
Remove from pans unto a cooling rack and graze with butter or oil and cover with a piece of parchment paper and a towel to rise for a few minutes.
Look at this delicious dark rye bread, so tasty and the aroma of the fennel and caraway seeds is amazing.
If you haven’t made DARK RYE BREAD before you are in good hands, just click the link to our video and enjoy our short video tutorial and recipe posted above. Thank you so much for stopping by and from our kitchen to yours, stay safe and have an amazing day. Bonita, RMHussey Productions and Team.
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Definitely trying this recipe, this winter. It looks delicious.
This bread was delicious. I made it the Saturday after (US) thanksgiving for turkey sandwiches. The fennel seed gives such a good flavor with the caraway. My son smuggled the second loaf back to Brooklyn NY with him! Will make again to put in the freezer. Your videos have improved my bread skills 100 percent.
Hi Bernadette, Thank you so much for your kind words and for enjoying our recipes, it is so wonderful to know your family enjoyed your freshly baked homemade dark rye bread. I love the flavours of fennel and caraway seeds in this recipe and I have a cookie recipe with the caraway and its so tasty as well….https://youtu.be/WuZo8Fg8fX4 Enjoy and I’m so glad to helps and message anytime. 🙂 Bonita
What does it mean that cocoa is a “parking agent”? Just did a rye loaf today and am considering adding cococa next time.
Hi Alice, Thank you for your message and for stopping by, I’m sorry about the error in the website. That was suppose to be the Darkening agent in the recipe, not parking agent.
Auto fill is good if its to help fit words not create them. The cocoa power helps darken the the rye bread and it looks nice.
It don’t have any taste only look, and if you like it light don’t add it. Enjoy and thank you…. 🙂 Bonita
Hello Bonita, I just discovered your website and would love to try your dark rye recipe. The problem is I cannot find any rye flour anywhere. I live in Ottawa and have checked superstores and everywhere. Can I substitute whole-wheat flour and still use the chocolate to darken it? Please advise.
Hi Linda, Thank you for your message and for stopping by, hi and welcome to our channel. I can’t believe you can’t find rye flour in Ottawa. I just google here and every super market sells that flour. Did you try Walmart or Bulk Barn, to buy it loose.
I’m sure if you added cocoa powder in the wheat flour it will be ok, but it wouldn’t be dark rye bread. I guess it would be dark wheat bread, but I’m sure it would taste lovely.
Try googling to see if anywhere sells that flour maybe a farmers market, sometimes even in the grocery store in the bulk area. All the best Linda and please follow up if you make our recipe, thank you and enjoy…
Bonita
I am from India but presently with my son in Peterborough ,England who is working in the NHS.I started baking bread during the Covid-19 pandemic 2020. I always wanted to bake Rye bread but in India it is very difficult to get Rye flour.But in England it is freely available in Tesco Supermaeket, so I tried baking it today by following your detailed recipe.It came out very nicely and we tasted the bread just now with afternoon tea. It’s so delicious and the flavour of caraway and fennel seeds is so wonderful . Thank you very much for explaining so minutely the details of the baking process and for sharing the recipe. . I will definitely bake this bread again ?????
Hi Dr Allewanly Shilla, Thank you so much for your lovely detailed message and for making and enjoying our dark rye bread recipe. I’m so glad you were able to make our bread today and i’m so glad you found the special flour in England.
Sorry you can’t fine the ingredients for our bread recipe in India. Maybe it’s a good thing to buy extra and send to your home in India for next time…. Thank you once again and message any time you are looking for a recipe…
🙂 Bonita
Thanks to Bonita for this recipe and video. For brown sugar I used Dark Muscovado which I had on hand. I also used King Arthur Classic Medium Organic Rye Flour. Delicious!
Hi Donald: Thank you for your message and for sharing with us the substitutes you used. That is so wonderful, I’m glad you enjoyed our bread recipe. We post a NEW recipe every Sunday and I’m hope you get to watch them.
Have a lovely weekend
Enjoy you delicious bread…
Bonita
What a brilliant video and recipe! I have managed to wreak any number of attempts to make rye bread. That video gives me hope.
Tomorrow, I need to make some basic white bread. On to RYE!
Hi and thank you so much for your message and I’m glad you enjoyed our rye bread recipe. It is indeed a lovely recipe and not a lot of steps. It tastes amazing and the bread makes nice sandwiches. We post a new recipe every Sunday if you wish to join our email list. Thank you in advance… Enjoy Bonita