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Dark Rye Bread
125g of cool mashed potato works into the dough alongside 350g of rye flour and 50g of wholemeal bread flour, giving the crumb a dense, moist structure without heaviness. Fifty grams of molasses or black treacle deepens the color to near-black and adds a low, bitter sweetness. Caraway seeds are optional but lean into the northern European character of the loaf. Total time runs just over three hours including proofing; the finished loaf slices into 12 and holds up well to thick sandwich fillings for two to three days.
Equipment
- Oven
Ingredients
- 350g (12oz) rye flour, plus extra to dust
- 50g (2oz) strong wholemeal bread flour
- 1 tsp salt
- 25g (1oz) butter
- 1 tsp caraway seeds, lightly crushed (optional)
- 125g (4oz) cool mashed potato
- 15g (½oz) fresh yeast or 1½ tsp dried yeast and 1 tsp sugar
- 1 tsp sugar
- 50g (2oz) molasses or black treacle
Instructions
- 1Combine the rye flour, wholemeal bread flour, and salt in a large bowl. Work the butter, mashed potato, and optional caraway seeds into the dry mixture using your fingertips until well incorporated.
- 2Mix the fresh yeast with 150ml of tepid water. If you're using dried yeast, stir it into the water along with 1 teaspoon of sugar and let it sit in a warm spot for 15 minutes until it becomes frothy.
- 3Warm the remaining 1 teaspoon of sugar, the molasses, and 2 tablespoons of water in a small pan. Set it aside to cool until it reaches a tepid temperature.
- 4Pour the prepared yeast liquid and the cooled molasses mixture into the flour bowl. Stir everything together vigorously to create a firm dough.
- 5Turn the dough out onto a lightly floured work surface. Knead it for 10 minutes until it feels smooth and loses its stickiness. This process develops the gluten, giving the bread its proper structure.
- 6Transfer the dough to a lightly oiled bowl and cover it with oiled clingfilm. Let it rest in a warm area for about 1.5 hours, or until it doubles in size.
- 7Punch the dough down and knead it for another 5 minutes. Form it into a large round loaf about 18cm across and set it on a baking sheet.
- 8Preheat your oven to 200°C (180°C fan).
- 9Use a sharp knife to score a criss-cross pattern about 5mm deep across the top of the loaf. Scoring allows the dough to expand evenly in the oven without tearing. Sprinkle the surface with a little extra flour and let it rise in a warm place for 10 to 15 minutes.
- 10Bake the bread for 50 minutes until it sounds hollow when tapped on the bottom. Transfer the loaf to a wire rack to cool completely before slicing.
Notes
- Nutrition: Per slice (estimated): 112 calories, 2g fat (1g saturated), 22g carbohydrates, 0.4g salt.
- Storage: Keep the cooled loaf in an airtight container or bread bag at room temperature for up to 3 days.
- Freezing: You can slice the cooled bread and freeze it in a resealable bag for up to 3 months. Toast slices straight from the freezer.
- Yeast tip: Make sure your water is tepid (lukewarm), not hot. Hot water will kill the yeast and prevent the bread from rising.
Recipe Details
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