Last Updated on July 26, 2020
I first had black rye bread from a mix. I loved it!! The color. The taste. The heartiness. It was wonderful!
Coming up with a recipe for it was a challenge though. Eventually, after some experiments and using the recipe in The Bread Lover’s Bread Machine Cookbook as inspiration, I came up with the below.
This recipe makes hearty bread with a nice rye flavor. The Man of The House (TMOTH) uses it to make great corned beef sandwiches. It also goes well with soup or stews.
Rye is a cereal grain that contains a good amount of fiber. TMOTH really doesn’t enjoy whole wheat bread, however, he likes rye bread. So rye bread is a good choice for us in terms of nutrition.
Rye flour comes in light, medium and dark. For this recipe, you’ll use dark rye flour.
This recipe also includes wheat bran. It’s another great fiber source.
Wheat bran is the outer layer of the wheat kernel.
I found this in the Bob’s Red Mill section of the baking aisle.
Making Black Rye Bread
This makes a two-pound loaf of bread. Use the basic setting with a medium crust.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. With my Zo, I add the liquids first.
Make sure you check on the dough after five or ten minutes of kneading.
Pop the top of the bread machine and look to see how the dough is doing. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
Black Rye Bread Recipe
Again, this makes a two-pound loaf of bread. Use the basic setting with a medium crust.
1 ½ cups water
¼ cup olive oil
2 Tablespoons molasses
2 ⅓ cups white bread flour
1 ⅓ cups dark rye flour
⅓ cup wheat bran
3 Tablespoons unsweetened, Dutch-process, cocoa powder (I happened to have dark cocoa powder on hand, but regular will work too. )
4 teaspoons vital wheat gluten
2 teaspoons instant espresso powder
2 teaspoons caraway seeds
2 teaspoons salt
2 ½ teaspoons active dry yeast