Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, german dark rye bread. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

German Dark Rye Bread is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. German Dark Rye Bread is something that I have loved my whole life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few components. You can have german dark rye bread using 13 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make German Dark Rye Bread:

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

Dense, dark pumpernickel is one of the most traditional forms of German rye bread (as well as being really fun to say), and is typically wheat-free, but does contain gluten. Put the dough onto a floured surface and knead for a minute or two. It will soft but should not be sticky, (add more flour to make it more manageable if needed). Dust a brotform with flour (or line a bowl with a dusted towel).

Steps 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.

It will soft but should not be sticky, (add more flour to make it more manageable if needed). Dust a brotform with flour (or line a bowl with a dusted towel). As of the cocoa: There is absolutely zero cocoa in German rye bread. I know that some American bakery companies use cocoa to give their bread a darker tint so it appears to be healthier and look like whole-wheat bread while it is not. I will be publishing a new bread recipe with a dark color, soon.

So that is going to wrap this up for this special food german dark rye bread recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!