Beginner Dark Rye Sandwich Bread

In a rush? You can skip straight to the Beginner Dark Rye Sandwich Bread Recipe on my Tumblr or you can jump to my Just the Basics section.

My beginner light rye sandwich recipe has garnered a bit of attention on Pinterest lately. I love that recipe because it helped me become familiar with rye flour and its taste and texture. I’ve played around quite a bit with rye since then, and it’s been a lot of fun working rye flour into a few sourdough recipes.

But my light rye loaf never quite matches store-bought rye loaves. The bread on the shelves always has a darker, richer color and deeper flavor. So this week I thought I’d try my hand at making a dark rye sandwich bread recipe.

Although it took some experimentation to get the flavor and texture just right, I’m proud to present this bread for beginners.

Soft, Warm, and Rustic

At a glance, this beginner dark rye sandwich bread has a rich chocolate color thanks to the cocoa powder and the molasses. However, this bread is not a sweet dessert loaf like Amish Double Chocolate Bread. Rather, this loaf has a savory warmth to it.

This bread has a rustic quality that makes it perfect for dipping in rich soups and stews. I’ve made several grilled cheeses and tuna melts with this bread, and the earthy rye flavor and the caraway seeds gives sandwiches a whole new layer of flavor.

Many rye breads lean toward dry, making them perfect for toasting. But I personally prefer a softer loaf whenever I make sandwiches, so I increased the hydration to compensate for the rye flour and cocoa powder. As a result, this bread is has an chewy texture right out of the oven.

Don’t Ditch Dutch Cocoa

When I first made this recipe, I originally used regular cocoa powder. The cocoa powder gave my beginner dark rye sandwich bread the color I wanted, but it left behind a bitter acrid aftertaste that did not mix well with the molasses or the caraway seed.

After a bit of research, I realized that Dutch Cocoa is much better for baking as it features an alkaline solution that neutralizes the acidity of the cocoa powder. As a result, Dutch cocoa has a smoother, more mellow flavor. Better still, Dutch cocoa dissolves better in liquids, so it didn’t dry out the bread.

Don’t see Dutch cocoa on the shelves? Keep an eye out for Hershey’s special dark cocoa – it’s technically Dutch cocoa, but the Dutch title is often smaller and more difficult to spot. I’ve found it at Walmart, Smith’s, and several other stores.

If you still can’t quite find Dutch Cocoa, consider Anthony’s Organic Culinary Grade Cocoa Powder. I love their vital wheat gluten, and their other products have always been top notch.

Time

Prep time:  10 to 15 Minutes
Rise time:  2 1/2 Hours to 3 Hours
Cook time:  45 Minutes
Total time: 4 Hours

Ingredients

Beginner Dark Rye Sandwich Bread requires the following ingredients to make:

• 17 Grams (1 Tablespoon) Dry Active Yeast
• 240 Grams (1 Cup) Warm Water
• 70 Grams (1/4 Cup) Molasses
• 150 Grams (1 1/2 Cups) Rye Flour
• 360 Grams (3 Cups) All-Purpose Flour or Bread Flour*
• 25 Grams (1/4 Cup) Dutch Cocoa Powder**
• 13 Grams (2 1/4 Teaspoons) Fine Sea Salt
• 7 Grams (1 Tablespoon) Caraway Seeds, Plus More for Sprinkling
• 60 Grams (1/4 Cup) Butter, Melted
• 1 Egg

This loaf also has an optional egg wash if you want to top it with caraway seeds:

• 1 Egg
• 1 Tablespoon Water

*Rye flour has almost no gluten, so it helps to compensate by using a strong bread flour. If you don’t have bread flour, you can make a bread flour substitute with vital wheat gluten.

• 342 Grams All-Purpose Flour
• 18 Grams Vital Wheat Gluten

**Do not substitute regular cocoa powder for Dutch cocoa powder or your bread will have a sharper, more bitter flavor.

Additional Equipment

Beginner Dark Rye Sandwich Bread does not require a lot of specialized tools in the same way that many artisan-style loaves do. However, you do need to have a few kitchen essentials available:

• Standing Mixer with Dough Hook
• Measuring Cups and Spoons
• Kitchen Scale
• Large Container with Lid
• 9.5-inch by 5-inch Baking Pan
• Baking Brush
• Wire Cooling Rack
• Probe Thermometer
• Oven Mitts

If you don’t have any of the above equipment, I’ve linked you to a few of my personal favorites for sale on Amazon. Keep in mind that you don’t have to purchase any of these items if you can find them for cheaper elsewhere. As an Amazon associate, I do receive a small commission for affiliate links, and that commission helps keep my site running. Thank you.

Instructions

My Beginner Dark Rye Sandwich Bread follows a similar baking pattern as most sandwich breads: first you mix the dough, let it rise, shape it, let it rise again, and then you bake. Keep in mind that rise times will vary depending on your kitchen’s ambient temperature. Additionally, your bake times may vary if your oven runs hotter or cooler than mine.

Mix Your Dough

In the bowl of a standing mixer, combine the warm water, molasses, and active dry yeast. Stir until all the grains dissolve. Let sit until foamy, about 10 to 15 minutes.

While your yeast proofs, whisk together your flours, Dutch cocoa powder, salt, and caraway seed. With your dough hook attachment, set your mixer to low and pour in your dry ingredients. Gradually add the melted butter and egg.

Continue to mix until the dough pulls away from the sides of the bowl. The dough will have some elasticity to it, but it will remain tacky when touched. Avoid the temptation to add more flour, as this will make your loaf more dense.

Let It Rise

Shape your dough into a round and transfer to a lightly greased container. If needed, lightly grease your hands to minimize sticking.

Cover and let your dough rise until double in size, about 1 hour to 1 1/2 hours.

Shape Your Loaf

Turn out your loaf onto a lightly greased surface. Gently flatten and dimple the dough with your fingertips until it’s more or less rectangular in shape.

Starting with the narrow end of the rectangle, fold the bottom third of the dough upward.

Next, fold the top third of the dough downward. Gently flatten the dough somewhat.

Fold the sides of the dough toward the middle.

Fold the dough in half horizontally, and flip over.

Transfer your sandwich-shaped dough to a lightly greased 9-inch by 5-inch bread pan.

Let It Rise Again

Cover your dough to keep it from drying out, and let it rise, about 45 minutes to 1 hour.

The dough should rise above the lip of the pan. If you’re not sure whether it has risen enough, give the dough a slight poke. If it springs back quickly, it may need more time. Dough that collapses has over proofed, but it will still bake just fine.

Bake Your Bread

Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).

While the oven preheats, beat together the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash mixture over the top of the bread. Note that you don’t need all of the wash in this step. You only want to moisten the crust enough for the caraway seeds to stick.

Sprinkle the bread with caraway seeds and bake your bread for 20 minutes. Tent it with aluminum foil for a softer crust, and then bake for an additional 20 to 25 minutes.

If you have a probe thermometer, the internal temperature of your beginner dark rye sandwich bread should read between 195 and 200 degrees Fahrenheit (90 and 93 degrees Celsius). The crust should have a nice sheen thanks to the egg wash, and the bread will sound hollow when you thump the bottom.

Transfer your bread to a cooling rack and allow to cool completely before slicing and serving. Avoid cutting into the bread prematurely, as it needs to finish baking with the residual heat from the oven. If you cut your bread too early, it will have a gummy texture inside.

This bread tastes best when eaten within 24 hours. However, if will stay fresh when stored at room temperature in a tightly sealed bag for several days. If your bread seems a little dry after a few days, just pop it in the toaster to freshen it up.

Just the Basics

Secrets to Success

Beginner Dark Rye Sandwich Bread has a hefty amount of rye and cocoa powder. Although these ingredients give your bread bulk and flavor, they don’t contribute any gluten to your overall loaf. As a result, your dough may be a bit stiff and dense to work with during shaping.

For best results, measure by weight and not by volume. And avoid the temptation to add extra flour during shaping. The more flour you add, the more dense your bread will become.

Adding extra gluten to all-purpose flour or using strong bread flour can help compensate for rye’s lack of gluten. But even with a higher protein content, your dough might not be as elastic as you might expect. Be gentle during shaping, or your dough may tear.

Nutritional Information

Beginner Dark Rye Sandwich Bread is a bigger loaf than the original light rye sandwich bread recipe I started with. Furthermore, it has a lot of molasses to give it its warmth and color, so it also has a lot more calories per serving. Here’s what you’re going to get when you bite into a slice.

Keep in mind that I cut my loaf into 12 slices. You might slice your loaf into thicker or thinner slices, and your nutritional information may vary accordingly. Different brands of ingredients also have minor variations in nutrition, so the above label is an estimate only.

Did You Try It?

My Beginner Dark Rye Sandwich Bread recipe is a great way to explore rye flour while sticking with familiar bread baking techniques. I especially like the soft chewy center and how well this bread toasts!

But I want to hear your opinion on this bread. Is it still too bitter with the Dutch cocoa powder? Are you not a fan of caraway seeds in your loaf? Or perhaps you prefer a crisper, thinner crust? Let me know your thoughts in the comment section below, and don’t forget to leave a star rating while you’re at it.