Description
A rustic and refined dark rye bread with a deep, nutty aroma and subtle sweetness from molasses.
Ingredients
Scale
- 3 cups (360 g) bread flour
- 1 cup (120 g) dark rye flour
- 2 tsp instant yeast
- 1 1/4 tsp fine sea salt
- 2 tbsp unsulfured molasses
- 1 1/4 cups (300 ml) lukewarm water (105–115°F / 40–46°C)
- 2 tbsp unsalted butter, softened
- 1 tbsp apple cider vinegar
- 1 tbsp caraway seeds (optional)
- Extra flour for dusting or 1 egg beaten with 1 tbsp water for wash (optional)
Instructions
- Combine dry ingredients in a large bowl: bread flour, dark rye, yeast, and salt. Whisk to distribute.
- Warm the water and dissolve molasses in it. Add softened butter and apple cider vinegar.
- Pour into the dry mix and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead 8–10 minutes by hand or 6–7 minutes in a stand mixer.
- Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes.
- Gently deflate the dough and shape into a tight boule or loaf shape.
- Proof the shaped loaf for 45–60 minutes, or refrigerate overnight.
- Preheat oven to 450°F (230°C) with a baking stone or sheet inside.
- Slash the loaf before baking; optionally brush with egg wash or scatter caraway seeds.
- Bake with steam for the first 12 minutes, then reduce to 400°F (200°C) and bake for 20–25 more minutes.
- Cool on a rack for at least 1 hour before slicing.
Notes
For a crisper crust, finish briefly under higher heat or experiment with an air-fryer finishing technique. Store bread in linen or paper to preserve crust texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Bread
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg