Dark Rye And Whole Wheat Bread Recipes

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DARK RYE AND WHOLE WHEAT BREAD



Dark Rye and Whole Wheat Bread image

Make and share this Dark Rye and Whole Wheat Bread recipe from Food.com.

Provided by KristenErinM

Categories     Yeast Breads

Time 2h15m

Yield 2 loaves

Number Of Ingredients 11

3 cups whole wheat flour
3 1/2 cups rye flour
8 teaspoons wheat gluten
1/4 cup cocoa
2 (1/4 ounce) packages yeast
1 tablespoon caraway seed
2 teaspoons salt
1 cup water
1 1/2 cups water
3/4 cup Splenda sugar substitute
2 tablespoons natural applesauce

Steps:

  • add yeast to 1 cup of warm water and dissolve.
  • combine all remaining ingredients. add yeast mixture. knead for about 5 minutes.
  • cover tightly and let rise on warm stovetop for about 45 minute until doubled.
  • pour into two loaf pans sprayed with cooking spray. cover and let rise again for an additional 45 minutes.
  • bake for 30 minutes at 350. yummy.

Nutrition Facts : Calories 1314.3, Fat 8.3, SaturatedFat 1, Sodium 2349.9, Carbohydrate 279.4, Fiber 52.8, Sugar 2.6, Protein 46.8

DARK RYE BREAD



DARK RYE BREAD image

Easy to make recipe for our tasty DARK RYE BREAD with caraway and fennel seeds to make this bread the best. Hi and welcome to our website! If you are looking to make a delicious batch of homemade DARK RYE BREAD, you are in the right place. This bread is so easy to make and only got a few amazing ingredients, most of the ingredients you may have in your cupboards already. I'm using caraway and fennel seeds that gives this dough and bread an amazing aroma. Tasty dry ingredients for our DARK RYE BREAD. Before putting the caraway and fennel seeds in with your dry ingredients, put then in a mortar and pestle to grind the seeds and release all of that amazing aroma before adding it to the dry ingredients. GRIND seeds in your mortar and pestle before using in the dry ingredients. Then after all dry ingredients are tossed together, then add your warm water and wet ingredients. Mix around for 5 minutes and then another 5 minutes folding and kneading the dough before forming it into a ball. Toss all dry ingredients together and form a hole in the meddle before adding wet ingredients. Add wet ingredients and mix around for about 5 minutes. I'm using cocoa powder as the darkening agent in our recipe, if you wish to have light rye bread you can omit the cocoa powder and it will be lighter. Mix all ingredients together until everything in combined. After you mixed all the ingredients together you will need to form the dough into a ball, to do this add the extra flour a little at a time and fold together and knead the dough down. After fold together and formed into a ball flip over. After dough is flipped over with the round side up, dust with a little flour and cover and keep warm to rise for 30 minutes. I hope you are still interested in making our recipe for DARK RYE BREAD today, if so please continue on to more photos and our short video tutorial to make yours today. After you rise the dough for 30 minutes twice and before you get the dough ready for the pans. After the dough got two rising times of 30 minutes and the first 30 minutes knead it down for a couple of minutes, then cover and rise again for 30 minutes. Don't deflate dough on second rising only cut the pieces needed to make your dough balls for the pans. Dough in pans ready to rise for the last time before baking. Before you go to our recipe for DARK RYE BREAD, check out the link to our cookbooks https://www.bonitaskitchen.com/cookbook don't forget to watch our short video tutorial and please leave us a message letting us know how you enjoyed our recipe. Please continue on to more food pictures and our recipe. This is our link to our second cookbook.

Provided by Bonita's Kitchen

Yield 2 loafs bread

Number Of Ingredients 11

Light Rye Flour
Whole Wheat Flour
Traditional or fast rising yeast
Butter or margarine
Brown sugar
Cider vinegar
Warm Water
Sea salt
Cocoa powder
Caraway seeds
Fennel seeds

Steps:

  • In a small bowl add fennel and caraway seeds and grind together to ground down, then add to a large bowl with rye and whole wheat flour, leaving 1/2 cup to use while mixing and kneading. Add sea salt, cocoa powder, brown sugar and toss everything together until equally mixed then make a hole in the middle. After in a small bowl add one cup of warm water and yeast, mix together and let sit for 5 minutes to proof. While waiting melt butter or margarine, when yeast is proofed add to the middle of dry ingredients, add melted butter or margarine, vinegar and the remainder on the warm water. Start mixing all ingredients together using a wooden spoon or mixer with hook, continue mixing add dustings of whole wheat flour to bring dough together. Continue mixing and folding dough inward to form a dough ball this will take about 10 minutes or working dough. After the dough is formed, flip over smooth side up then put the sign of a cross on the top ( optional ) and cover with a piece of parchment paper and a big towel. Wrap bowl well and put in a warm place to rise for 30 minutes, sunny window, under a light from the oven ONLY! When risen after 30 minutes, uncover and knead for another 2 or 3 minutes, folding the dough inwards and dusting with more whole wheat flour and forming a dough ball, flip over smooth side up. Cover with parchment paper and big towel and let rise for another 30 minutes in a warm place. When ready DON'T deflate dough and cut small round balls and form into three ball for each pan, or one full piece of dough. Makes two 8" x 4" loaf pans. Cover again with parchment paper and towel leave on counter for another 30 minutes. Then pre-heat oven to 350ºF and put timer on for 35 to 40 minutes, depending on your oven. When baked remove from oven rub with some melted butter or margarine and over with a piece of parchment paper and towel to rest and come to room temperature. Bag in plastic bags to freeze for longer freshness or eat within 4 days for freshness. Bonita's Tips: Adding cider vinegar preserves the gluten bonds, and also adds acid to keep yeast happy and helps work better. Also if you have soft water which can weaken gluten in dough a little vinegar will also improve bread quality, this is what our elders have shared with me. Enjoy

Nutrition Facts :

GERMAN DARK RYE BREAD



German Dark Rye Bread image

This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (Recipe # 43286), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time).

Provided by Dee514

Categories     Yeast Breads

Time 1h55m

Yield 2 Loaves

Number Of Ingredients 11

3 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 (1/4 ounce) packages active dry yeast
1 tablespoon caraway seed
1 tablespoon salt
1/3 cup molasses
2 tablespoons butter
1 tablespoon sugar
3 1/2 cups rye flour
cooking oil
2 cups water

Steps:

  • In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
  • Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
  • Add to dry mixture.
  • Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
  • Beat 3 minutes at high speed.
  • Then by hand, stir in enough rye flour to make a soft dough.
  • Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
  • **Cover, and let rest 20 minutes.
  • Punch down dough.
  • Divide in half.
  • Shape into 2 round or oval loaves on greased baking sheets.
  • Brush with small amount of cooking oil.
  • Slash tops with knife.
  • Cover; let rise until double (45-60 minutes).
  • Bake at 400 degrees for 25-30 minutes.
  • Remove from baking sheets, place on racks to cool.
  • **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
  • Proceed with the recipe as stated.

NORDIC WHOLE-GRAIN RYE BREAD



Nordic Whole-Grain Rye Bread image

Scandinavian rye breads look nothing like the slices that clamp together the sandwiches at your neighborhood deli in New York. Made from whole grains and naturally risen, they are chewy, fragrant and deliciously dark. With butter and cheese, or as the base for avocado toast, they are amazingly satisfying. The taste and texture are addictive, and many enthusiasts also appreciate that rye bread contains more fiber and less gluten than wheat. This recipe, with a small amount of yeast, is quicker than the truly ancient version, which takes at least three days. Don't worry if the dough seems runny and sticky: That is typical of rye bread, which needs lots of water to soften the grain.

Provided by Julia Moskin

Categories     breads

Yield 2 large or 3 medium loaves

Number Of Ingredients 9

1/3 cup/85 grams buttermilk, skyr or yogurt, at room temperature
2 cups/250 grams medium rye flour
½ teaspoon/2 grams active dry yeast
2 cups/340 grams cracked rye berries or coarse rye meal
1 cup/170 grams sunflower seeds
4 cups/400 grams medium rye flour
4 teaspoons/20 grams kosher or coarse sea salt
3 tablespoons/40 grams malt syrup or molasses (not blackstrap)
½ teaspoon/2 grams active dry yeast

Steps:

  • On Day 1, make the starter: In a medium-size bowl, mix 3/4 cup warm water with the buttermilk or yogurt. Whisk flour and yeast together, add to the buttermilk mixture and use your hands to mix together until sticky and moist; add more warm water as needed. Cover tightly and set aside at cool room temperature overnight, or up to 24 hours.
  • Also on Day 1, soak the grains: Mix 4 cups cold water with the rye berries (or meal) and sunflower seeds. Cover and set aside at cool room temperature overnight, or up to 24 hours.
  • On Day 2, make the bread: Drain the soaked grains in a colander. Measure 35 ounces/1,000 grams of the grains and place in a deep bowl. Add 14 ounces/400 grams of the starter and mix well. (Any remaining starter can be saved to use with other bread recipes.) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Mix dough firmly by hand to combine. The dough should be grainy, but quite runny and wet, almost like a thick batter. To achieve that texture, add cold water, 1/4 cup at a time, mixing after each addition. To test: When a walnut-size piece of dough smeared on the rim of the bowl slides slowly and smoothly down the inside, like a snail leaving a trail, the dough it is wet enough.
  • Thickly butter 3 medium or 2 standard-size loaf pans. Divide the dough evenly among the pans, filling them about half full. Cover and let rise at room temperature until dough almost fills pans, about 2 hours. (Dough will not rise more during baking.)
  • Heat oven to 450 degrees. Bake loaves for 10 minutes, then reduce heat to 360 and bake until firm and glossy brown, 80 minutes to 2 hours more depending on size and moisture content of loaves. Let cool completely in the pans before turning out. Bread freezes well, and lasts for at least a week at room temperature, wrapped in paper.

DARK RYE BREAD



Dark Rye Bread image

Very good!!! The extra sugar makes for a better rise.

Provided by knowell

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Yield 12

Number Of Ingredients 10

1 ⅛ cups water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
¾ teaspoon caraway seed
2 teaspoons bread machine yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
  • Select the Basic cycle, and press Start.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 32.5 g, Fat 1.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 197.1 mg, Sugar 5.3 g

RUSTIC RYE BREAD



Rustic Rye Bread image

This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. -Holly Wade, Harrisonburg, Virginia

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup light molasses
3 tablespoons caraway seeds
2 tablespoons canola oil
1 tablespoon salt
1-3/4 cups rye flour
3/4 cup whole wheat flour
2-1/2 to 3 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

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