By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
567 cal · 145 min
German Dark Rye Bread
Recipe GLPR3d7207eb8b347d
A hearty, traditional German dark rye bread with a rich, earthy flavor from cocoa powder and molasses. Aromatic caraway seeds add authentic character, while the blend of rye and wheat flour creates a dense, satisfying crumb. Perfect for sandwiches or serving alongside soups and stews.
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Ingredients
2 cups water, heated to 100-115°F
1/4 cup brown sugar
2 packages active dry yeast
1/4 cup molasses
3 1/2 cups rye flour
3 tablespoons cocoa powder
2 tablespoons vital wheat gluten
1 tablespoon caraway seeds
1/4 cup melted butter
2 teaspoons salt
2 1/2 to 3 1/2 cups bread flour
1/4 cup water
Ice cubes
Directions
In a large mixing bowl, combine the heated water, brown sugar, and active dry yeast. Stir together and let rest for about 5 minutes to allow the yeast to begin blooming.
Add the molasses, rye flour, cocoa powder, vital wheat gluten, and caraway seeds to the yeast mixture. Beat well with a sturdy spoon or mixer, then let sit for 10 minutes to allow the rye flour to fully hydrate.
Stir in the melted butter and salt, mixing until well incorporated throughout the dough.
Mix in 1 cup of bread flour. Continue adding the remaining bread flour, about 1/2 cup at a time, until the dough becomes firm but still soft enough to knead—you may not need all of it. Transfer to a floured work surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
Oil a large bowl and transfer the kneaded dough into it. Cover with a damp cloth and let rise in a warm place until doubled in volume, approximately 1 hour.
Turn the dough out onto a work surface and divide into two equal portions. Gently work each portion to release excess air bubbles, then shape into round or oval loaves. Place each loaf into an oiled and parchment-lined bread pan.
Invert a large bowl over the loaves to cover them (this prevents sticking better than a damp towel). Let rise in a warm place for about 1 hour, until the dough nearly doubles in height. Preheat your oven to 400°F.
Uncover the loaves and use a very sharp knife to slash the top of each loaf a couple of times at a slight angle, creating a decorative pattern.
Place an empty metal baking pan on the lower rack of your preheated 400°F oven. When the oven reaches temperature, transfer the bread pans to the middle rack. Immediately pour 1/4 cup of water and a couple of ice cubes into the hot metal pan on the lower rack, then quickly close the oven door. The steam will create a chewy crust.
Bake for 25 to 28 minutes, until the loaves are deeply browned and sound hollow when tapped on the bottom. Remove the bread from the pans and transfer to a wire cooling rack. Cool completely before slicing.
Comments
This is a legitimate two-rise bread that needs closer to 3.5 hours start to finish, not the stated 145 minutes—add 30 minutes for shaping and final proof if you're not skipping steps. The ingredients are all available at any Charlotte grocer (rye flour and caraway at Harris Teeter, Food Lion, or Kroger), and the cost per loaf runs around $2 to $2.50, making it cheaper than bakery rye by half. The real win is that it keeps beautifully for four days and slices even better the next day, so it rewards a weekend bake for weeknight sandwiches. Budget the time honestly and you have a sturdy, forgiving loaf that suits a household that values substance over speed.
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