Ingredients
Scale
- 2 cups dark rye flour
- 1 cup all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon unsulphured molasses
- 1 teaspoon salt
- 1 1/3 cups warm water (110-115°F)
- 2 tablespoons vegetable oil
- 2 tablespoons cocoa powder
- 1 tablespoon coffee grounds
- 1 teaspoon caraway seeds (optional)
Instructions
Preparation
- Dissolve yeast in warm water (110°F) with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together dark rye flour, all-purpose flour, cocoa powder, coffee grounds, and caraway seeds (if using).
- Add the proofed yeast, molasses, salt, and vegetable oil to the dry ingredients. Mix until a sticky dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes, adding more flour as needed. The dough should be tacky but not overly sticky.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the risen dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan.
- Cover the loaf pan and let the dough rise again for about 30 minutes to an hour.
Baking
- Preheat your oven to 350°F.
- Place the loaf in the oven and bake for 30-40 minutes, or until the bread sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Notes
- Use stone-ground whole grain rye for a more authentic flavor.
- Blackstrap molasses adds a bittersweet taste.
- Warm the water to the correct temperature to activate the yeast.
- Use Dutch process cocoa for a deeper color.
- Freshly ground coffee enhances the bread’s malty flavor.
- Caraway seeds add an authentic touch but can be omitted.
- Prep Time: 3 hrs 40 mins
- Cook Time: 40 mins
- Category: bread
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 160 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 3 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
