Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, german dark rye bread. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
German Dark Rye Bread is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. German Dark Rye Bread is something which I have loved my entire life.
How to make dark rye bread at home. My suggestion for making the marbled rye is to knead the dark rye dough together with a light. Our dense, dark rye bread hails from Germany where bread is an essential element to their cuisine.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Prepare In a large mixing bowl, stir the following together, then let rest for about 5 minutes:
- Make ready 2 cups water, heated to 100-115⁰
- Take 1/4 cup brown sugar
- Make ready 2 pkgs active dry yeast
- Get Add the following, and then beat well and let sit for 10 minutes:
- Prepare 1/4 cup molasses
- Prepare 3 1/2 cups rye flour
- Get 3 Tbsp. cocoa powder
- Prepare 2 Tbsp. Hodgson Mill Vital Wheat Gluten
- Make ready 1 Tbsp. caraway seeds
- Make ready Add the following, and then mix in well:
- Get 1/4 cup melted butter
- Make ready 2 tsp. salt
This is the most German of all German breads: dark, rye-based and uncompromising. It's Schwarzbrot, 'black bread', at its blackest - as you would expect from a pure rye loaf. Pumpernickel comes from Westphalia in the North West of Germany. I used Blackstrap (because I had it sitting on the shelf) and it produced a very dark loaf with a dull appearance and somewhat bitter taste.
Steps to make German Dark Rye Bread:
- 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.
- Oil a large bowl and put in the kneaded dough. Cover with a damp towel and let rise until doubled, about 1 hour.
- 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.
- 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.
- Bake in for 25-28 minutes. Immediately remove from pans and cool on a wire rack.
German Rye Bread. this link is to an external site that may or may not meet. Authentic German breads are easy to make at home with these recipes. The ingredients are simple—rye flour, wheat flour, yeast, water, salt, a sour, and sometimes seeds—it's how they are mixed and in what proportion to each other, as well as how they are shaped that gives each type a unique. By hand, stir in sufficient rye flour to make a soft dough. Remove from pans to wire racks to cold.
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