Classic Dark Rye Bread

Classic Dark Rye Bread

Be the first to rate this recipe!
Sponsored
In app
nutella

nutella

Community member

"Dark rye bread is particularly known for its intense flavor. This is due to the sourdough and the rye flour used. The rye flour has a low gluten content which indeed makes it more difficult to process and also takes longer to rise. However, with patience and the right technique, you get a bread that is nutritious, tasty and easy to digest. A slice of dark rye bread spread with nutella® provides a tasty combination for a good start into the day."
Difficulty
Hard 💪
Preparation
30 min
Baking
45 min
Resting
1080 min

Ingredients

2Servings
77⅓ g
whole-wheat rye flour
1⅝ g
salt
¼ tsp
molasses
64 ml
water (lukewarm)
18⅔ g
sourdough starter
6⅔ g
rolled oats
tsp
vegetable oil (for greasing)
30 g
nutella® (for serving)

Utensils

large bowl, bowl, whisk, rubber spatula, kitchen towel, plate (large), loaf pan, oven, food thermometer (optional), wire rack, serrated knife

Nutrition per serving

Cal260
Fat5 g
Protein6 g
Carb46 g
  • Step 1/5

    In a bowl, mix the flour with salt. In a separate, large bowl, whisk the molasses into the water until fully dissolved.
    • 77⅓ g whole-wheat rye flour
    • 1⅝ g salt
    • ¼ tsp molasses
    • 64 ml water (lukewarm)
    • large bowl
    • bowl
    • whisk

    In a bowl, mix the flour with salt. In a separate, large bowl, whisk the molasses into the water until fully dissolved.

  • Step 2/5

    Mix half of the flour into the water with a spatula, you should have a paste-like consistency. Then mix in the sourdough starter followed by the remaining flour. Mix until no big clumps or flour is visible. Cover with a damp kitchen towel and allow to rest for approx. 4-8 hrs. The dough should visibly rise and should have built bubbles before moving onto the next step.
    • 18⅔ g sourdough starter
    • rubber spatula
    • kitchen towel

    Mix half of the flour into the water with a spatula, you should have a paste-like consistency. Then mix in the sourdough starter followed by the remaining flour. Mix until no big clumps or flour is visible. Cover with a damp kitchen towel and allow to rest for approx. 4-8 hrs. The dough should visibly rise and should have built bubbles before moving onto the next step.

  • Step 3/5

    Using wet hands, transfer the dough to a lightly wet work surface. Form the dough into a log that’s similar to the size of your loaf pan. Place the oats on a tray and roll all sides of the dough onto the oats, slightly pushing them in if necessary. Lightly oil the loaf pan and gently place the loaf into the pan. Cover once again with a damp kitchen towel and allow it to rise for approx. 1-2 hrs.
    • 6⅔ g rolled oats
    • tsp vegetable oil (for greasing)
    • plate (large)
    • loaf pan

    Using wet hands, transfer the dough to a lightly wet work surface. Form the dough into a log that’s similar to the size of your loaf pan. Place the oats on a tray and roll all sides of the dough onto the oats, slightly pushing them in if necessary. Lightly oil the loaf pan and gently place the loaf into the pan. Cover once again with a damp kitchen towel and allow it to rise for approx. 1-2 hrs.

  • Tip:

    Rye does not rise as significantly as wheat flours. It is ready once it has visibly risen by about a quarter and the top begins to show some small holes.

  • Step 4/5

    Preheat your oven to 230°C/440°C. Once preheated, transfer the loaf onto the middle rack and bake for approx. 45 min. or until it reaches an internal temperature of 98°C/208°F. After baking, remove the loaf from the tray and transfer to a cooling rack. Wrap it with a damp kitchen towel to retain moisture and allow it to rest overnight before slicing.
    • oven
    • food thermometer (optional)
    • wire rack

    Preheat your oven to 230°C/440°C. Once preheated, transfer the loaf onto the middle rack and bake for approx. 45 min. or until it reaches an internal temperature of 98°C/208°F. After baking, remove the loaf from the tray and transfer to a cooling rack. Wrap it with a damp kitchen towel to retain moisture and allow it to rest overnight before slicing.

  • Step 5/5

    Slice the bread and spread with 15 g of nutella® per serving.
    • 30 g nutella® (for serving)
    • serrated knife

    Slice the bread and spread with 15 g of nutella® per serving.

  • Enjoy your meal!

    Classic Dark Rye Bread

How-To Videos

See all
how-to-score-and-shape-bread-dough

How to score and shape bread dough

homemade-sourdough-starter

Homemade sourdough starter

Tags

More delicious ideas for you

or
To comment and share your experience, please sign up!