I hadn’t had much experience with dark rye bread until I tried this mix for Black Russian Bread. The experience was eye-opening!
Since then, I’ve found a recipe for black rye bread. At the same time, I also like to have this mix on hand. It makes it easy to make amazing ham and Swiss on rye sandwiches.
Making the Bread
Here’s what it was like the first time I made this bread from a mix . . .
I read the instructions on the package. To my surprise, they called for water of exactly 80 degrees to be used in making the bread. As my regular readers know, I use a Zojirushi bread machine. The bread cycle includes time for preheating. So I just used water from the tap. If your machine doesn’t have a preheat cycle though, I’d recommend that you follow the directions on the package.
I added the ingredients as recommended by the instructions that came with my Zo, being careful to make a little nest for the yeast.
I chose the basic setting and let the bread machine do its thing.
The Final Product
As you can see, the final product looks amazing! The bread is a dark, brown color and the loaf was well shaped. The bread smelled like a heavy, rye bread while baking. It also had a lovely rye aroma. However the final product had a lovely cake-like texture. The taste was more like a light rye. The rye was there, but it wasn’t overpowering.