This bread was made for my fellow Drexel graphic design alum, Hannah Olin!

Rye is a flavorful bread made from rye grain (surprise!). It can be light or dark, depending on the type of rye flour and other ingredients that might affect the color. This recipe is for a dark rye, which includes molasses and cocoa powder. Rye tends to be a bit denser than most wheat breads, which makes it great for sandwiches.

This bread is pretty good as avocado toast. It is itself hearty and rich, so the avocado fights it a little bit, but it’s definitely not bad. 🥑🥑🥑/5

Dark Rye Bread

(makes two large round loaves, takes about 2-2.5hrs)

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• 375g AP flour
• 357g Rye flour
• 2c water
• 18g salt
• 2.25tsp active dry yeast
• 12g sugar
• 22g cocoa powder
• 1T caraway seeds
• ⅓c molasses
• 2T butter
• 2T vegetable oil

1. Gather your ingredients. The usual flour, water, salt, and yeast, plus some molasses and cocoa powder for flavor and color. Mix together the AP flour (not the rye flour) salt, cocoa, yeast, and caraway seeds.

2. In a small saucepan over medium-low heat, stir the molasses, butter, sugar, water, and oil until it’s warmed up to about 110°-115°. Mix it in with all them dry ingredients from before.

3. Beat it at low speed (if you have an electric mixer) for a minute, making sure to scrape the sides of the bowl, then kick it up to high for about 3 minutes, until it’s all mixed up and smooth. If you don’t have an electric mixer, just do it by hand really hard.

4. By hand, add in the Rye flour a half cup at a time until a soft dough forms. Turn out onto a lightly floured surface and knead until smooth.

5. Cover with plastic wrap or a damp towel, and let rise 20 minutes.

6. Deflate the dough and divide it roughly in half. Shape into two round or oval loaves, and place in well-floured proofing baskets (or on a greased baking sheet, if you don’t have proofing baskets). Cover and let rise until doubled, 45-60 minutes.

7. Preheat the oven to 400° (see the Baking Techniques page for info about baking vessels).

8. Bake for 25-30 minutes, removing the lid after about 15 minutes. Let cool at least 20 minutes, then slice and enjoy!


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