Recipe by knowell
"Very good!!! The extra sugar makes for a better rise."
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1 1/8 cups
1 1/2 cups
packed brown sugar
unsweetened cocoa powder
bread machine yeast
Great bread! I don't have a bread machine, so I did the following: 1.) Let the yeast “bloom” in 115 degree water, then added the yeast/water mix and molasses & oil to the dry ingredients, kneading for about five minutes in my KitchenAid. 2.) I made a "rustic loaf" by forming the dough into an oval on a cookie sheet (oiled and sprinkled with cornmeal) and let rise for about an hour. 3.) Baked it at 375 for 40 min and it came out perfect. It looked pretty with some slashes and an egg wash to make it shiny, and it tastes great! Wish I had had some caraway seeds to add, but I will buy some before I make this again as I'm sure the bread would only be better with their addition. Thanks for the recipe - I'll definitely use it again!
I did NOT like this recipe AT ALL. I have made over 20 different bread machine recipes from scratch and this one was the worst. I will not be making it again.
Yum. Good stuff. I try to be helpful in my reviews, and for this recipe, the most helpful thing I can say is: make this bread.
This indeed was a great recipe! So very flavorful! I didn't have rye flour so I substitued the same amount of whole wheat flour, even added the caraway seeds and it just turned out incredibly yummy!
I added slightly more water, about 1/3 cup more. And used butter instead of the vegetable oil( was all out of the oil) but it tasted great. Made a nice big freeform loaf. Not to light but not really overly dense either. Will make again. Thanks
Oh...my....GOD! The smell of this bread baking in my breadmaker woke me up out of a deep sleep and I actually got out of bed! It took me a minute or two to realise it was like 4 am and though the smell was awesome, I should probably consider sleeping more before eating it :P Seriously though, it has a rich rich taste, great toasted with peanut butter and for sandwiches. I made mine on the medium crust setting and it was a little tough on the outside, this time I'm doing it on the light crust. Also I have a hard time digesting refined flour so I put 1 cup of whole wheat flour and 1 cup of all purpose. DEFINATELY worth a try to all of you rye junkies out there!
This bread was GREAT. Had a great flavor. I did add more caraway seed though. Can hardly wait to Make Rubens with it. SHYPURPLE
this bread is soooo simple and delicious tasting, especially right out of the oven with a little butter. i make this exaclt recipe several times a week. i followed a past reviewers directions for what to do with the bread when not using a bred machine (the cheaters way)!
* Percent Daily Values are based on a 2,000 calorie diet.
Dark Rye Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 159
** Calories from Fat: 15
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