Description
A traditional German rye bread with a dense texture, crisp crust, and a slightly tangy, hearty flavor. Perfect for pairing with butter, cheeses, or savory spreads.
Ingredients
2 cups warm water (105°F or 40°C)
2 tbsp molasses
2 1/4 tsp active dry yeast
3 1/2 cups rye flour
2 cups bread flour
1 1/2 tsp salt
1 tbsp caraway seeds
Additional flour for dusting
Instructions
- In a small bowl, mix warm water, molasses, and yeast. Let sit until foamy.
- In a large bowl, combine rye flour, bread flour, salt, and caraway seeds.
- Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms.
- Knead the dough for 8–10 minutes until smooth, adding flour as needed to keep it slightly tacky.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 1/2 hours.
- Punch down the dough, divide into two portions, and shape into round loaves.
- Place loaves on a lined baking sheet, cover, and let rise for about 1 hour.
- Preheat the oven to 450°F (230°C).
- Bake for 35–40 minutes until the crust is deep brown and the bottoms sound hollow when tapped.
- Optional: Add a few ice cubes to the oven to create steam for a crispier crust.
Notes
Substitute molasses with honey for a lighter sweetness.
Increase caraway seeds or add fennel for stronger flavor.
Add cocoa powder or espresso powder for a darker loaf.
Mix in sunflower or pumpkin seeds for extra texture.
Store in a paper bag or wrapped in cloth at room temperature for up to 3 days.
Freeze sliced bread for longer storage.
Reheat by toasting or warming in a low oven.
- Prep Time: 215 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 198 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 1.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.0 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
