Robust Rye Bread Recipe
This bread is soft and tender, with a crispy crust. Molasses adds a tangy sweetness, and dark cocoa gives the bread its beautiful dark color. The heavenly aroma of Robust Rye Bread baking is irresistible, and the flavor will have you making it again and again.
The ingredients in this rye bread recipe give it wonderful flavor!
The molasses mixture should still be warm when you add the activated yeast.
I never used the dough hook that came with my mixer until I tried making bread. Boy! That makes it easy!
You’ll know the dough is ready to turn out of the bowl when it starts coming away from the sides.
After the dough rises for about an hour, call the kids!
Here’s where your little munchkins can have fun helping to punch down the dough!
Split the dough in half and place on your baking sheets to let it rise one more time.
Scoring the “X” on top of each loaf really gives it the classic rye bread look 🙂
Make sure there’s plenty of butter on hand when that loaf comes out of the oven!
- 2 cups water
- 1/2 cup cornmeal
- 1/2 cup molasses
- 1/4 cup butter
- 1 tablespoon vinegar
- 1 tablespoon kosher salt
- 1/4 cup warm water
- 2 packages active dry yeast (about 4 ½ teaspoons)
- 1 egg
- 3- 3 1/2 cups bread flour
- 3 cups rye flour
- 2 tablespoons dark cocoa powder
- 1 tablespoon caraway seed
- Cornmeal for sprinkling on baking sheets
- In a medium pan, bring water to a boil.
- Remove from heat and whisk in the cornmeal. Add the molasses, butter, vinegar, and salt and whisk well. Pour into large bowl to cool slightly.
- In a small bowl combine the warm water and yeast. Let it sit for 5-10 minutes to soften.
- Add to the warm molasses mixture, along with the egg and 2 cups of bread flour. Beat well.
- Switch to a dough hook and mix in the rye flour and caraway seeds.
- Add remaining bread flour a little at a time until the dough is just beginning to pull away from the sides of the bowl.
- At this time, if you are kneading with the mixer, mix on medium low for 6 minutes. The dough should be coming cleanly away from the side of the bowl. If not, add a little more bread flour. If you are kneading by hand, put the dough on a generously floured surface and knead for 8 minutes. Dough will be a little sticky, but manageable.
- Place dough in a greased bowl and turn several times to coat well. Cover with a towel and allow the dough to rise until doubled, about 1 hour.
- Generously sprinkle cornmeal on two baking sheets.
- Punch down dough and form two balls. Place on prepared baking sheets and allow loaves to rise until almost doubled. This may take anywhere from 1 to 2 hours.
- Heat oven to 375 F.
- For a crunchy crust, spray loaves lightly with water. Cut a shallow “X” on the top of the loaves and bake for 40 minutes.
- Move loaves to a rack to cool.
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