German Dark Rye Bread

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, German Dark Rye Bread. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

German Dark Rye Bread is one of the most popular of recent trending foods on earth. It is simple, it's quick, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. German Dark Rye Bread is something that I have loved my entire life.

Many things affect the quality of taste from German Dark Rye Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare German Dark Rye Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few components. You can cook German Dark Rye Bread using 13 ingredients and 5 steps. Here is how you cook it.

This is very good bread!
Great for breakfast (toasted) or for a cheese, wine and bread dinner. I love to have some (or a lot) when it is is still warm, with good butter (Irish Kerrygold is my favorite) and red wine.

Source: Hodgson Mill Rye Flour Bag

Ingredients and spices that need to be Make ready to make German Dark Rye Bread:

1. In a large mixing bowl, stir the following together, then let rest for about 5 minutes:
2. 2 cups water, heated to 100-115⁰
3. 1/4 cup brown sugar
4. 2 pkgs active dry yeast
5. Add the following, and then beat well and let sit for 10 minutes:
6. 1/4 cup molasses
7. 3 1/2 cups rye flour
8. 3 Tbsp. cocoa powder
9. 2 Tbsp. Hodgson Mill Vital Wheat Gluten
10. 1 Tbsp. caraway seeds
11. Add the following, and then mix in well:
12. 1/4 cup melted butter
13. 2 tsp. salt

Instructions to make to make German Dark Rye Bread

1. Mix in 1 cup all-purpose or bread flour. Mix in enough of remaining 1 ½ to 2 ½ cups bread flour to make a soft dough. Knead for 8-10 minutes.
2. Oil a large bowl and put in the kneaded dough. Cover with a damp towel and let rise until doubled, about 1 hour.
3. Divide dough into 2 pieces. Gently work the dough to eliminate air bubbles, shape into loaves, and place in oiled, parchment-lined bread pans. Place large bowl over the pans (not a damp towel, as the dough may rise and stick to it) and let rise 1 hour, until nearly doubled. Slash the tops of the loaves a couple of times with a very sharp knife. Pre-heat oven to 400⁰.
4. While pre-heating, for a chewy crust, place an empty metal baking pan on the lower rack of oven. When oven is up to temperature, put bread in oven; at the same time, add ¼ cup water and a couple of ice cubes to the lower empty metal baking pan and immediately close the oven door.
5. Bake in for 25-28 minutes. Immediately remove from pans and cool on a wire rack.

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