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.
AUTHENTIC GERMAN BREAD (BAUERNBROT)
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!
Provided by Petra
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time P2DT5h
Yield 20
Number Of Ingredients 8
Steps:
- First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
- After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
- In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
- When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
- Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 71.6 g, Fat 1.3 g, Fiber 7.5 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 701.9 mg, Sugar 2 g
DARK RYE BREAD
Very good!!! The extra sugar makes for a better rise.
Provided by knowell
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 12
Number Of Ingredients 10
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
- Select the Basic cycle, and press Start.
Nutrition Facts : Calories 158.7 calories, Carbohydrate 32.5 g, Fat 1.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 197.1 mg, Sugar 5.3 g
DARK RYE (BREAD MACHINE)
My absolute favorite recipe. This recipe produces a soft, full-loaf of bread, with a nice crust every time. Easy and delicious.
Provided by strawberrybird
Categories Yeast Breads
Time 3h10m
Yield 1 loaf, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Add ingredients to your bread machine as directed. Mine specifies liquids first, yeast last. Set to standard (white) bread and Go. Enjoy!
Nutrition Facts : Calories 176.1, Fat 2.8, SaturatedFat 0.4, Sodium 102.4, Carbohydrate 34.1, Fiber 2.2, Sugar 5.4, Protein 4.1
GERMAN RYE BREAD
"We like this homemade rye so much that I seldom buy bread anymore," writes May Ann Bonk of New Berlin, Wisconsin. "For the past 10 years, I've made this bread for our church bake sales and it always goes quickly."
Provided by Taste of Home
Time 1h
Yield 4 loaves (8 slices each).
Number Of Ingredients 11
Steps:
- In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes., Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes., With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.
Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 4g protein.
GERMAN RYE BREAD
Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.
Provided by MARBALET
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
- Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
- Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
- Cover dough and let rise 1 to 1 1/2 hours or until double.
- Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g
GERMAN RYE BREAD WITH CARAWAY SEEDS
Enjoy the rich dark taste of rye bread with this recipe for a traditional German loaf. Time does not include resting / rising.
Provided by English_Rose
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Place 8oz of the rye flour and the yeast in a large mixing bowl. Add around 3/4 cup of tepid water and mix it thoroughly to make a thick batter
- Set the dough aside to rest for around 2 hours, until the batter has risen and then fallen.
- Add the remaining flour, remaining tepid water, salt, malt extract, butter and caraway seeds and mix together making a pliable dough.
- Dust the inside of a rye loaf basket with flour. Shape the dough into a loaf and place in the basket. Set aside to rise for 2 hours.
- Preheat the oven to 425°F
- Place the risen loaf on a baking tray lined with baking parchment. Dust lightly with rye flour and bake for 30 minutes.
Nutrition Facts : Calories 2136, Fat 57.5, SaturatedFat 30.2, Cholesterol 121.9, Sodium 5897.1, Carbohydrate 372.7, Fiber 76.2, Sugar 10.6, Protein 50
AUTHENTIC GERMAN BLACK BREAD (SCHWARZBROT)
This is a traditional, 100% rye bread that is thinly slice and eaten open-faced with cheese or sliced meats. Black bread is made from cracked rye grain, water, sourdough starter, and salt. The rye should be cracked in a grain mill and should contain no more than about 25% flour. Start the dough 12 to 14 hours before baking.
Provided by bt-vt
Categories Breads
Time 19h30m
Yield 2 loaves
Number Of Ingredients 4
Steps:
- Combine the water, sourdough starter, and one half of the cracked rye. Mixture will be soupy. Cover and allow to set at about 70° F for 8 to 10 hours.
- After 8 to 10 hours, the mixture will have absorbed water and be similar in consistency to porridge. Save 1 cup of this mixture for the next batch of bread, then add salt and the rest of the cracked rye.
- Allow the dough to ferment at about 70° F for 4 more hours. At the end of this time, work and squeeze the dough with your hands to develop its cohesiveness. The dough is nothing like wheat bread dough. It is very moist and slippery and cannot be kneaded. When a handful is squeezed, it will squirt out between your fingers.
- After working the dough for several minutes, pack it into bread forms, preferably glass. There's not much rising that goes on and too much air space in the bread would be detrimental to the texture. The moistness and acidity of the dough and the long baking time will strongly rust steel pans and etch aluminum ones. Pack the dough into the pan tightly and smooth the top with a spatula. Lay a piece of parchment paper over the top of the form and then cover tightly with aluminum foil. The aluminum foil keeps the bread from drying out and the parchment paper keeps the aluminum foil from dissolving into the bread. Bake at 225° F for 3½ hours.
- Turn the oven off but allow the bread to remain inside for a couple more hours. Carefully remove the bread from the pans and place on a rack to cool and dry. Ideally, you should wait a day or two until the bread becomes firmer before attempting to slice it.
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