Rye Bread
Hearty bread made with rye flour, often flavored with caraway seeds.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, dissolve the yeast and molasses in the warm water. Let sit for 5 minutes.
- 2
Whisk together the rye flour, bread flour, cocoa powder, salt, and caraway seeds. Gradually add the dry ingredients to the wet mixture until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes. Rye dough will remain somewhat sticky; use a bench scraper to help turn it.
- 4
Place the dough in an oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours until doubled in bulk.
- 5
Punch down the dough and shape it into a tight, round boule or an oval loaf. Place on a parchment-lined baking sheet, cover loosely, and proof for 45-60 minutes until puffy.
- 6
Preheat the oven to 400°F (200°C). Slash the top of the loaf with a sharp knife to allow expansion. Bake for 35-40 minutes until the crust is dark and the loaf sounds hollow when tapped on the bottom. Cool completely before slicing.
Plan it in Listahan
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