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Freshly baked German rye bread loaf with a rich, aromatic flavor.

German Dark Rye Bread

A hearty, homemade loaf with a deep, slightly sweet flavor that's both forgiving to make and perfect for toppings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Bread, Breakfast, Snack
Cuisine: German
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup Warm water Warm like bath water, not hot.
  • 2 teaspoons Active dry yeast Instant yeast works too.
  • 1 tablespoon Molasses or honey Molasses gives that classic dark rye vibe.
  • 1 cup Rye flour This is the main flavor. Medium or dark rye both work.
  • 1 cup Bread flour or all-purpose flour Bread flour gives a bit more structure.
  • 1 tablespoon Unsweetened cocoa powder Optional, for color and depth.
  • 1 teaspoon Salt Do not reduce too much for flavor.
  • 1 tablespoon Caraway seeds Optional, for classic rye taste.
  • 1 tablespoon Oil For greasing the bowl and shaping.

Method
 

Preparation
  1. In a large bowl, mix warm water, yeast, and sweetener. Let it sit for about 5 to 10 minutes until foamy.
  2. Add rye flour, bread flour, salt, and cocoa powder (if using). Stir until it turns into a sticky dough. Add caraway seeds if desired.
  3. Turn the dough out onto a lightly floured counter and knead for about 3 to 5 minutes until cohesive.
First Rise
  1. Place the dough in an oiled bowl, cover, and let it rise until slightly puffy, around 60 to 90 minutes.
Shaping and Second Rise
  1. Shape the dough into a round or oval loaf and place it on parchment paper or in a greased loaf pan.
  2. Cover and let it rise again for about 45 to 60 minutes.
Baking
  1. Preheat oven to 425°F (220°C). Place a small oven-safe pan on the bottom rack with water before baking for a nicer crust.
  2. Bake for 35 to 45 minutes, tenting with foil if browning too fast.
Cooling and Slicing
  1. Cool on a rack for at least 1 hour before slicing.

Notes

This bread holds up well with toppings. Consider serving with butter, eggs, or smoked salmon. Store slices at room temperature for 2 to 3 days, or freeze for longer storage.