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German Dark Rye Bread Recipe
|All purpose flour||3 Cup (48 tbs)|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Caraway seed||1 Tablespoon|
|Molasses||1⁄3 Cup (5.33 tbs)|
|Rye flour||3 1⁄2 Cup (56 tbs)|
|Cooking oil||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5403 Calories from Fat 2431
% Daily Value*
Total Fat 277 g425.4%
Saturated Fat 54.5 g272.3%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 86.1 mg3.6%
Total Carbohydrates 684 g228.1%
Dietary Fiber 122.7 g490.9%
Sugars 83.2 g
Protein 115 g230.6%
Vitamin A 16.9% Vitamin C 5.4%
Calcium 69.3% Iron 341.5%
*Based on a 2000 Calorie diet
Heat and stir molasses, butter, sugar, 2 cups water, and 1 tablespoon salt till warm (115-120°).
Add to dry mixture.
Beat at low speed of electric mixer 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
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; let rest 20 minutes.
Punch down; divide in half.
Shape into two round loaves; place on greased baking sheets or in two greased 8-inch pie plates.
Brush with small amount cooking oil.
Slash tops with knife.
Cover; let rise till double (45 to 60 minutes).
Bake at 400° for 25 to 30 minutes.
Remove from baking sheets; cool.