Dark rye bread

AuthorJonathan Kastin

This is a dark, dense, German-style rye bread. However, the recipe is adapted from an Amish white bread.

Yields1 Serving
 1080 g dark rye flour
 2 ¼ tsp salt
 2 ¼ tbsp yeast
 3 tbsp caraway seeds (optional)
 3 cups water
 124 g honey (124 g = 3 fl oz)
 74 g olive oil (74 g = 3 fl oz)
1

Equipment you will need:

  • KitchenAid or other stand mixer (or be prepared to do a lot of kneading by hand)
  • a scraper blade for the mixer
  • a kitchen scale, accurate to 1 gram
  • 3 8″x4″ loaf pans
  • glass or plastic 4C measuring cup
  • measuring spoons: 1 T, 1 tsp, 1/4 tsp

Uncommon ingredients:

2

Grease 3 8″x4″ loaf pans.

3

Heat the water (in the measuring cup) for 3 minutes in the microwave, until warm but not hot, about 110 F.

4

Using the kitchen scale, weigh the flour into the bowl of the KitchenAid mixer. Using the scraper blade, mix the flour and salt. Add yeast and mix again.

5

Switch to the dough hook. Add liquid ingredients and mix to combine. Turn the KitchenAid up to speed 2, and let it knead the dough for 5 minutes.

6

Divide the dough equally among the pans, about 620g in each. Shape into logs and pat down into corners. Cover the pans, and let rise for about 90 minutes, until the dough is doubled in size and comes up to the tops of the pans.

7

Heat the oven to 350 F. Bake (uncovered) for 50 minutes.

8

Remove the bread from the oven. Let it rest in the pans for at least 10 minutes, then turn out onto wire racks to cool completely. Each loaf makes about 12 slices.

Ingredients

 1080 g dark rye flour
 2 ¼ tsp salt
 2 ¼ tbsp yeast
 3 tbsp caraway seeds (optional)
 3 cups water
 124 g honey (124 g = 3 fl oz)
 74 g olive oil (74 g = 3 fl oz)

Directions

1

Equipment you will need:

  • KitchenAid or other stand mixer (or be prepared to do a lot of kneading by hand)
  • a scraper blade for the mixer
  • a kitchen scale, accurate to 1 gram
  • 3 8″x4″ loaf pans
  • glass or plastic 4C measuring cup
  • measuring spoons: 1 T, 1 tsp, 1/4 tsp

Uncommon ingredients:

2

Grease 3 8″x4″ loaf pans.

3

Heat the water (in the measuring cup) for 3 minutes in the microwave, until warm but not hot, about 110 F.

4

Using the kitchen scale, weigh the flour into the bowl of the KitchenAid mixer. Using the scraper blade, mix the flour and salt. Add yeast and mix again.

5

Switch to the dough hook. Add liquid ingredients and mix to combine. Turn the KitchenAid up to speed 2, and let it knead the dough for 5 minutes.

6

Divide the dough equally among the pans, about 620g in each. Shape into logs and pat down into corners. Cover the pans, and let rise for about 90 minutes, until the dough is doubled in size and comes up to the tops of the pans.

7

Heat the oven to 350 F. Bake (uncovered) for 50 minutes.

8

Remove the bread from the oven. Let it rest in the pans for at least 10 minutes, then turn out onto wire racks to cool completely. Each loaf makes about 12 slices.

Dark rye bread

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