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Beginner Dark Rye Sandwich Bread

Beginner Dark Rye Sandwich Bread

A rich, warm, and rustic loaf. This dark rye bread is savory and soft and perfect for sandwiches.
4 from 2 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Rise Time 3 hours
Total Time 4 hours
Course Bread, Snack
Cuisine American
Servings 12
Calories 199 kcal

Ingredients
  

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

Egg Wash

  • 15 Grams Water (1 Tablespoon)
  • 1 Large Egg

Instructions
 

  • 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.
  • In a separate mixing bowl, 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. Mix until the dough pulls away from the sides of the bowl.
  • Shape your dough into a round and transfer to a lightly greased container. Cover and let your dough rise until double in size, about 1 hour to 1 1/2 hours.
  • Shape your dough into a sandwich loaf and transfer to a lightly greased 9-inch by 5-inch bread pan. Cover and let rise until dough is above the lip of the pan, about 45 minutes to 1 hour.
  • Preheat your oven to 400 degrees Fahrenheit (204° Celsius).
  • 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. Sprinkle with caraway seeds.
  • Bake your bread for 20 minutes. Tent with aluminum foil, and then bake another 20 to 25 minutes until internal temperature reads between 195° and 200° Fahrenheit (90° and 93° Celsius). Bottom will sound hollow when thumped.
  • Turn out loaf onto a wire cooling rack. Let cool completely before slicing and serving.

Notes

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.
Do not feel obligated to use all of the egg wash. You only need to moisten the crust enough for the caraway seed to stick. 
Using a glass bread pan? Glass takes longer to cook bread. You may need an additional 5 to 10 minutes to ensure your bread thoroughly bakes. 
Keyword Dark Rye Bread, Rye Bread