How to Prepare Delicious German Dark Rye Bread

German Dark Rye Bread. DIRECTIONS In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed. In a large bowl combine milk, sugar, and salt. Cover loosely with a clean kitchen towel.

Josey Baker calls this "bold" baking. Kommissbrot, formerly Kommißbrot, is a dark type of German bread, baked from rye and other flours, historically used for military provisions. Nothing like having black bread with liverwurst and spicy mustard!! You can have German Dark Rye Bread using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of German Dark Rye Bread

1. Prepare of In a large mixing bowl, stir the following together, then let rest for about 5 minutes:.
2. Prepare 2 cups of water, heated to 100-115⁰.
3. Prepare 1/4 cup of brown sugar.
4. Prepare 2 of pkgs active dry yeast.
5. It's of Add the following, and then beat well and let sit for 10 minutes:.
6. It's 1/4 cup of molasses.
7. Prepare 3 1/2 cups of rye flour.
8. It's 3 Tbsp. of cocoa powder.
9. It's 2 Tbsp. of Hodgson Mill Vital Wheat Gluten.
10. You need 1 Tbsp. of caraway seeds.
11. Prepare of Add the following, and then mix in well:.
12. It's 1/4 cup of melted butter.
13. It's 2 tsp. of salt.

MMMmmmmm One of my grandfather's favorites! I find it easier to just also make a white rye. ️ German Rye Bread Recipe made Just like Oma By Oma Gerhild Fulson Make this rye bread recipe in your bread machine if you have one. It's so quick and easy AND, surprise of surprises, it really does taste like German bread! Our classic German Farmer bread is all natural & sugar free, the perfect accompaniment to any meal, or slice for delicious sandwiches.

German Dark Rye Bread step by step

1. Mix in 1 cup all-purpose or bread flour. Mix in enough of remaining 1 ½ to 2 ½ cups bread flour to make a soft dough. Knead for 8-10 minutes..
2. Oil a large bowl and put in the kneaded dough. Cover with a damp towel and let rise until doubled, about 1 hour..
3. Divide dough into 2 pieces. Gently work the dough to eliminate air bubbles, shape into loaves, and place in oiled, parchment-lined bread pans. Place large bowl over the pans (not a damp towel, as the dough may rise and stick to it) and let rise 1 hour, until nearly doubled. Slash the tops of the loaves a couple of times with a very sharp knife. Pre-heat oven to 400⁰..
4. While pre-heating, for a chewy crust, place an empty metal baking pan on the lower rack of oven. When oven is up to temperature, put bread in oven; at the same time, add ¼ cup water and a couple of ice cubes to the lower empty metal baking pan and immediately close the oven door..
5. Bake in for 25-28 minutes. Immediately remove from pans and cool on a wire rack..

Combine wheat flours, yeast, cocoa, and caraway seeds; stir well. Heat water, molasses, butter, salt, and sugar until just warm, stirring to melt butter. Add remaining water, rye flour, cocoa, salt, caraway seeds, molasses, and butter to yeast mixture; stir well. Add enough remaining all-purpose flour to make a soft dough. Rye flour is made from milling the berries of the rye plant, which is a cereal grain mixed with milled wheat.

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