rye bread

dark rye bread dark rye bread


dark rye

dark rye

Most of us think of dark rye breads as something you buy, not something you can bake at home. Think again! This video will show you that it is easy, taking advantage of the colouring of some chocolate and molasses to get a deep dark brown.

So, get your ingredients together, and follow along with me on the video to make some lovely dark rye bread today. You can do it!


2 tsp active dry yeast

2 cups warm water

2 tsp salt

2 heaping tbsps of cocoa powder

¼ cup of dark molasses

2 cups of white flour

2 cups of dark rye flour


Pretty basic: cup, bowl, spoon, baking pan, oven. No bread machine!

Dark Rye Bread

Printer-friendly recipe

In a big bowl, mix:

2 tsp active dry yeast

2 cups warm water

leave until it gets foamy ( 10-20 minutes).

Add 2 tsp salt.

To make it brown in colour:

Add 2 heaping tbsps of cocoa powder

Add ¼ cup of dark molasses ( or a bit more)

Add 2 cups of white flour, mix.

Add approx 2 cups of dark rye flour and mix until a dough forms. I don’t make it too wet.

After the first rise.

Place in greased bowl, cover with wet towel. Allow to rise for an hour or so, until doubled.

Punch down the dough, divide in two. Knead each half for a minute or so, then form a ball out of each. Place on a greased baking pan, separated, with seams on the bottom. Cover with a wet towel and let them rise again for an hour.

Get ready to bake

After the hour has passed, preheat the oven to 370 degrees ( I use a convection oven). The key here is that the oven shouldn’t be as hot as what you’d use for a regular bread. (Something in the molasses or cocoa will make the crust burn early at normal heat, hence the reduced heat.)

Put a pan of water into the oven on the lowest shelf. ( this improves the crust)

Just before putting the bread in, take a serated knife and slash the top of the bread in a cross. If you like, you can also brush the top with oil or egg white, then sprinkle some rye flakes on top.

Place in oven and bake for 20 minutes, or until some of the edges start to just turn dark brown.

Voila, dark rye bread. Enjoy!

Sourdough version:

Use 1.5 cups of sourdough starter and 1 cup warm water, instead of the water and yeast combo above. The rest is the same. Might have to add a bit more flour.