Black Rye Bread

November 13, 2013

Black Bread

I’ve been making a lot of bread lately. Much more than you will see posted here. It’s close to problematic. I made two loaves this weekend for fun. But there are only two people in this house.

To compensate, I bought way too much deli meat. I meant to buy a reasonable amount. But freaking grams, man. I super suck at converting things in my head and I wasn’t smart enough to look it up on my phone.

Sandwiches for everyone!

Really, we’ve had a lot of sandwiches. And toast. But eating toast will never be a complaint. It’s my absolute favorite food. No matter the time or condition of my belly, I’ll happily put toast in it. Better yet, my sister gave me homemade pumpkin butter the last time I visited.

Toast for everyone!

This was my first time using rye. It’s good stuff, guys. That being said, I like a good, dark bread. And that’s what you get with this recipe. It’s a nice change if you usually make/eat plain whole wheat bread.

Black Rye Bread

2 cups bread flour
2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup warm water (110-115 degrees F)
1 1/2 cups whole wheat flour
1 cup dark rye flour
2 tablespoons unsweetened cocoa powder
1/4 cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
3/4 cup strong black coffee, cooled

Combine 1/2 cup bread flour, yeast and water in your stand mixer and let sit for about 10 minutes. This is the foamy stage.

Separately, combine the remaining flours and cocoa powder. Add this to your yeast mixture along with the oil, sugar and salt. Slowly stir in the coffee and watch your dough form.

Knead the dough with your dough hook attachment for about 5 minutes. If the dough is too sticky, add a little flour. It should be smooth and elastic.

Shape the dough into a ball and place in a large, lightly greased bowl. Cover and let rise in a warm place until doubled—about 1 to 1 1/2 hours.

Punch down the dough, shape into a sandwich loaf and place in a lightly greased loaf pan. Cover and let rise until doubled—about an hour.

Bake at 375 for 35-40 minutes. Bread should sound hollow when tapped.

Recipe: Girl Verses Dough