Description
A hearty and traditional German rye bread with a rich, slightly sweet flavor and a dense, satisfying texture.
Ingredients
- 2 cups warm water (105°F or 40°C)
- 2 tbsp molasses
- 2 ¼ tsp active dry yeast
- 3 ½ cups rye flour
- 2 cups bread flour
- 1 ½ tsp salt
- 1 tbsp caraway seeds
- Additional flour for dusting
Instructions
- Mix warm water, molasses, and yeast in a bowl; let sit 5-10 minutes until foamy.
- In a separate bowl, combine rye flour, bread flour, salt, and caraway seeds.
- Add yeast mixture to the dry ingredients and stir until a shaggy dough forms.
- Knead dough by hand or with a mixer for 8-10 minutes until smooth.
- Place dough in an oiled bowl, cover, and let rise for 1 ½ hours.
- Punch down dough, divide into two portions, and shape each into a round loaf.
- Cover loaves and let rise for 1 hour.
- Preheat oven to 450°F (230°C) and bake loaves for 35-40 minutes until brown.
Notes
- Dust work surface with additional flour to prevent sticking while shaping.
- Caraway seeds can be adjusted or omitted according to taste.
- Store bread in a paper bag at room temperature for up to 3 days, or freeze for longer storage.
- Let bread cool completely before slicing to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 loaf
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 92 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
