Dark German Rye Bread Recipe
Ingredients
| Active dry yeast | 1 Tablespoon | |
| Lukewarm water | 3⁄4 Cup (12 tbs) (105-115 °F) | |
| Molasses | 3 Tablespoon | |
| Cocoa | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| All purpose flour | 1 1⁄4 Cup (20 tbs) | |
| Rye flour | 1 1⁄4 Cup (20 tbs) | |
| Caraway seeds | 1 Tablespoon | |
| Egg | 1 , beaten |
Nutrition Facts
Serving size: Complete recipe
Calories 1577 Calories from Fat 393
% Daily Value*
Total Fat 45 g69.1%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 2049.4 mg85.4%
Total Carbohydrates 263 g87.6%
Dietary Fiber 46.9 g187.5%
Sugars 27.5 g
Protein 52 g103.9%
Vitamin A 6.2% Vitamin C 5.3%
Calcium 35.2% Iron 141.8%
*Based on a 2000 Calorie diet
Directions
Add molasses, cocoa, salt, oil, and the all-purpose flour.
Process with the metal blade for 15 seconds.
Let rise in the food processor bowl for 20 to 30 minutes.
Add rye flour and caraway seeds.
Process un til a ball forms on the blades, about 5 sec onds, or until motor begins to stall.
Remove dough and knead on a floured surface for 1 to 2 minutes, until smooth.
Shape into an 8 inch oblong loaf.
Place on a greased baking sheet.
Cover and let rise in a warm (80-85°F) place for about 45 minutes or until doubled in bulk.
Brush with highly beaten egg, and sprin kle with additional caraway seeds.
Bake in a preheated 375°F oven for 30 to 40 minutes.
Cool on a wire rack.
Slice and serve at once.
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