Easy Rye Bread Recipe

This easy Rye Bread recipe combines earthiness from dark rye with molasses sweetness, cocoa powder richness, and fragrant notes of caraway and coriander seeds. Enjoy a delicious, crusty loaf of bread with little effort.

INGREDIENTS:

• 2 cups rye* flour
• 1 cup wheat flour
• 1 tbsp of molasses
• Cocoa powder 2 tsp
• 2 tsp coriander seeds
• 2 tsp caraway seeds
• 1 1/2 tsp Salt
• Instant yeast 2 tsp
• 2 tsp of vegetable oil
• Warm water, 1 cup

INSTRUCTIONS:

1. 1. Combine the cocoa powder with the rye flour and bread flour in a large bowl. Also, add salt, instant yeast, coriander, caraway, and cocoa powder. Mix ingredients well to distribute them evenly.
   2. Mix the oil, molasses, and warm water in a separate bowl until they are dissolved.
   3. Pour the molasses into the dry ingredients. Stir the mixture with a spatula or spoon until it forms a sticky dough and all the flour has been incorporated. Check for any dry patches.
   4. Cover the bowl using plastic wrap or a kitchen towel. Let it sit out at room temperature for at least 12 hours. The dough will develop flavor and rise during this time.
   5. Preheat your oven to 450 degrees Fahrenheit after resting time. While the oven is heating up, place a large pot (such as a Dutch oven) with a lid. This will create a crusty bread.
   6. Knead dough for 5 minutes until it is smooth and elastic. Use your heels to push the dough and then fold it toward you. Rotate it by a quarter-turn each time.
   7. Form the dough into a ball. This can be done on parchment paper. Use heat-resistant parchment paper.
   8. Use a sharp knife to make a few shallow incisions on the top.
   9. Remove the hot pot carefully from the oven. It will be hot. Remove the lid.
   10. Place the dough in the pot using the parchment. Use oven mitts when handling the hot pot.
   11. Cover the pot and place it back in the oven. Cover the pot with a lid and bake for 30 minutes.
   12. After 30 minutes, remove the lid. Continue baking for another 20 minutes or until the bread has a deep brown color and is hollow when you tap it on the bottom.
   13. After baking, remove the bread carefully from the pot. Let it cool down on a rack before cutting.