Dark Rye Bread Food

GERMAN DARK RYE BREAD

Steps:

• In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
• Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
• Add to dry mixture.
• Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
• Beat 3 minutes at high speed.
• Then by hand, stir in enough rye flour to make a soft dough.
• Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
• **Cover, and let rest 20 minutes.
• Punch down dough.
• Divide in half.
• Shape into 2 round or oval loaves on greased baking sheets.
• Brush with small amount of cooking oil.
• Slash tops with knife.
• Cover; let rise until double (45-60 minutes).
• Bake at 400 degrees for 25-30 minutes.
• Remove from baking sheets, place on racks to cool.
• **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• Proceed with the recipe as stated.

DARK RYE BREAD

Steps:

• Add the lukewarm water and yeast to the bowl of your mixer, stir and let it dissolve for 5 to 10 minutes.
• To the yeast mixture, add the molasses, cocoa powder, salt, caraway seeds, vegetable oil, rye flour, and about 2 1/2 cups of all purpose flour. Beat on medium speed until smooth. Add in remaining flour and keep mixing until it forms a firm dough (about 5 minutes), the dough should come clean from the side of the bowl.
• Spray a large bowl with cooking spray and place the dough in the bowl, spray the dough as well with cooking spray, cover with a clean damp kitchen towel or plastic wrap and let the dough rest until it doubles in size in a warm, draft free environment.
• Place a piece of parchment paper on your work surface. Sprinkle the cornmeal over the parchment paper. Punch down the dough and stretch it from the center to form a ball. Place the ball onto the prepared parchment paper. Let it rise for another 30 to 40 minutes until doubled in size. Once doubled, sprinkle a bit of flour over the top of the dough and cut a few slashes with a sharp knife.
• Preheat the oven to 425 F°. Place a shallow pan (not glass) on the lower rack in the oven. Transfer the bread with the parchment paper on a baking sheet or into a Dutch oven and place in the oven. Pour 1 cup of water in the shallow pan on the lower rack.
• Bake for 30 minutes until crusty and golden brown

DARK RYE (BREAD MACHINE)

Steps:

• Add ingredients to your bread machine as directed. Mine specifies liquids first, yeast last. Set to standard (white) bread and Go. Enjoy!

GLUTEN FREE DARK " RYE" BREAD

Steps:

• In a large bowl almond flour, flax, salt, baking soda and cream of tartar.
• In a smaller bowl combine eggs, oil, water and agave.
• Stir wet ingredients into dry, then mix in caraway seeds.
• Allow batter to sit for 1-2 minutes to thicken.
• Grease a 6 x 3.5 x 2.5 inch loaf pan and pour/scoop batter inches.
• Bake at 350°F for 30-35 minutes.
• Cool and serve.

DARK RYE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
• Select the Basic cycle, and press Start.

DARK RYE (PUMPERNICKEL) BREAD FOR THE BREAD MACHINE.

Steps:

• Put all the ingredients in the order given or as per your bread maker's instructions. I think the order is pretty standard, just make sure the yeast is the last thing you add and that it doesn't touch the liquids.
• I used the Whole Wheat Bread setting as suggested in the recipe.
• When the bread is done, remove the bread pan and cool for a few minutes, then turn it out onto a metal rack to cool complete before cutting.
• Bon Appetit!

DARK RYE BREAD (DOUGH MADE IN THE BREAD MACHINE)

Steps:

• Place all of the above ingredients, accurately measured and in the order I have listed them, into the bread machine.
• Select the 'dough' cycle.
• When the cycle is complete, take the dough out of the bread machine, place it in a well greased bowl, cover and leave to rise in a warm place for about 1/2 an hour.
• Then knead the dough lightly (while still in the bowl), for about 1 minute.
• Turn out onto a lightly floured surface.
• Either 'pat' the dough into a ball, flatten slightly and pinch all the edges underneath, and place in a round pan and dust with flour, OR 'pat' the dough into a 'log' shape and place in a loaf tin, for a rectangular or 'brick' shape.
• Leave the dough to rise again, this time for about 1 hour or until it has risen to about double it's original size.
• Bake at 200°C for about 30 minutes.