German Dark Rye Bread - Hodgson Mill Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
3.5 cup Rye flour, light 1.25 oz Vital Wheat Gluten 4.5 tsp Active Dry Yeast - Red Star 2.75 cup (8 fl oz) Water, tap .25 cup, packed Brown Sugar .25 cup Molasses, blackstrap 3 tbsp Cocoa, dry powder, unsweetened 1 tbsp Caraway Seed 2 tsp Salt 4 tbsp Butter, salted 3 cup flour, all purpose, enriched, unbleached - Western Family
Warm water to 110 degrees. Add brown sugar and yeast. Let develop for 5 minutes. Add molasses, rye flour, gluten, cocoa, caraway seeds. Beat well with dough hook and then let sit for 10 minutes. Mix in melted butter and salt. Mix in one cup of flour, then knead in enough of the remaining flour to make a soft dough. Knead for 8-10 minutes. Put dough in a greased bowl and turn to completely grease. Cover with a damp cloth and let rise for 1 hour of until doubled in size.
Divide into half and knead to work out air bubbles. Make each into loaf and put into greased loaf pans. Cover with a damp cloth and allow to rise for 1 hour or until double in size. Bake in a 400 degree preheated oven for 25-28 minutes. Remove from pans and let cool on a wire rack.
Serving Size: makes 32 slices
Number of Servings: 32
Recipe submitted by SparkPeople user ADELE57.
Divide into half and knead to work out air bubbles. Make each into loaf and put into greased loaf pans. Cover with a damp cloth and allow to rise for 1 hour or until double in size. Bake in a 400 degree preheated oven for 25-28 minutes. Remove from pans and let cool on a wire rack.
Serving Size: makes 32 slices
Number of Servings: 32
Recipe submitted by SparkPeople user ADELE57.
Nutritional Info Amount Per Serving
- Calories: 111.0
- Total Fat: 1.7 g
- Cholesterol: 3.9 mg
- Sodium: 158.8 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 2.4 g
- Protein: 3.0 g