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
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.
GLUTEN FREE DARK " RYE" BREAD
This Gluten Free "Rye" Bread is very versatile and works quite nicely for sandwiches. http://www.elanaspantry.com/dark-rye-bread/
Provided by Elanas Pantry
Categories Breads
Time 35m
Yield 1 loaf, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl almond flour, flax, salt, baking soda and cream of tartar.
- In a smaller bowl combine eggs, oil, water and agave.
- Stir wet ingredients into dry, then mix in caraway seeds.
- Allow batter to sit for 1-2 minutes to thicken.
- Grease a 6 x 3.5 x 2.5 inch loaf pan and pour/scoop batter inches.
- Bake at 350°F for 30-35 minutes.
- Cool and serve.
RYE BREAD (GLUTEN-FREE)
My mother and I haven't had a good rye bread in years. Then I found this: http://glutenfreegoddess.blogspot.com/2009/02/gluten-free-rye-bread-recipe-seriously.html and tried it. Pretty good on the day I made it, but it dried out horribly the next day. I guess it needs a little work. A reviewer (Mia in Germany) has suggested some changes to prevent the bread from drying out. These are reflected below. Thanks Mia!
Provided by Andrew Mollmann
Categories Yeast Breads
Time 1h5m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 19
Steps:
- Whisk or sift dry ingredients together.
- Proof yeast with sugar in warm water. Once nice and foamy, slowly pour into dry ingredients.
- Add wet ingredients, mix well.
- Transfer to 8" loaf pan and allow to rise in a warm location for 20-30 minutes.
- Bake in oven preheated to 350F for 35-45 minutes, until internal temperature is about 200°F.
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