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.
- 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
- 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.
- Mix the oil, molasses, and warm water in a separate bowl until they are dissolved.
- 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.
- 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.
- 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.
- 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.
- Form the dough into a ball. This can be done on parchment paper. Use heat-resistant parchment paper.
- Use a sharp knife to make a few shallow incisions on the top.
- Remove the hot pot carefully from the oven. It will be hot. Remove the lid.
- Place the dough in the pot using the parchment. Use oven mitts when handling the hot pot.
- Cover the pot and place it back in the oven. Cover the pot with a lid and bake for 30 minutes.
- 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.
- After baking, remove the bread carefully from the pot. Let it cool down on a rack before cutting.