Old World Dark Bread Recipes

RUSTIC RYE BREAD

Rustic Rye Bread image

This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. -Holly Wade, Harrisonburg, Virginia

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup light molasses
3 tablespoons caraway seeds
2 tablespoons canola oil
1 tablespoon salt
1-3/4 cups rye flour
3/4 cup whole wheat flour
2-1/2 to 3 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

OLD-WORLD RYE BREAD

Old-World Rye Bread image

Buttermilk and mashed potatoes are two of the secrets to a delicious loaf of homemade rye bread.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h50m

Yield 16

Number Of Ingredients 12

Ingredients

2 to 2 1/2 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour
1/3 cup Betty Crocker™ mashed potatoes
2 tablespoons packed brown sugar
1 teaspoon salt
3/4 teaspoon caraway seed
1 package regular active or fast-acting dry yeast
1 cup buttermilk
1/2 cup water
2 tablespoons vegetable oil
1 1/2 cups rye flour
Cornmeal
Additional caraway seed, if desired

Steps:

In large bowl, mix 1 1/2 cups of the all-purpose flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Calories 130, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 170 mg, Sugar 3 g, TransFat 0 g

OLD-WORLD DARK BREAD

Old-World Dark Bread image

I came up with this recipe in an attempt to re-create a wonderful Russian bread I enjoyed as a child. It makes a dense, crusty loaf that dark-bread lovers are sure to savor.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves.

Number Of Ingredients 16

Ingredients

4 to 4-1/2 cups all-purpose flour
4 cups rye flour
2 cups All-Bran
2 packages (1/4 ounce each) active dry yeast
2 tablespoons instant coffee granules
1 tablespoon sugar
1 tablespoon salt
1 tablespoon caraway seeds
1 teaspoon fennel seed, crushed
1/2 teaspoon ground coriander
3 cups water, divided
1/2 cup molasses
1/4 cup butter, cubed
2 tablespoons cider vinegar
1 ounce unsweetened chocolate
1 tablespoon cornstarch

Steps:

In a large bowl, combine the first 10 ingredients. In a saucepan, heat 2-1/2 cups water, molasses, butter, vinegar and chocolate to 120°-130°. Add to dry ingredients; beat just until moistened. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Divide dough in half; shape each portion into a ball. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 50-55 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small saucepan, combine the cornstarch and remaining water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over bread.

Nutrition Facts : Calories 147 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 251mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

More about "old world dark bread recipes"

RUSSIAN BLACK BREAD RECIPE | KING ARTHUR BAKING

Web Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour. After the first rise, shape the dough into an oblong loaf. Place in a greased 9" x 5" or 10" x 5" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes. While the dough is rising, preheat the oven to 375°F.
From kingarthurbaking.com

See details

PUMPERNICKEL - AUTHENTIC GERMAN RECIPE | 196 FLAVORS

Web Jan 5, 2023 Drain the cooked berries and set aside to cool. In a large bowl mix the dark rye pumpernickel meal, cracked rye and salt. Add the levain and 1⅓ cup (300ml) water. Mix until well combined and no traces of flour remain. Add the cooked berries, syrup and sunflower seeds.
From 196flavors.com

See details

GERMAN DARK RYE BREAD RECIPE • THE GOOD HEARTED WOMAN

Web Feb 15, 2023 In a large bowl, whisk together white and rye flours, cocoa, instant coffee, salt, and the ground seed mixture. Set aside. In a medium saucepan over medium-low, heat the milk, molasses, and butter until the butter melts and the mixture is barely beginning to bubble just around the edges of the pan. Remove from heat.
From thegoodheartedwoman.com

See details

RUSSIAN SOURDOUGH DARK RYE BREAD RECIPE - THE SPRUCE EATS

Web Jun 8, 2021 Remove onion and add remaining 1/2 cup water and remaining 3/4 cup rye flour. Cover and set aside. When the sour has risen and fallen once more (probably 1 more day), it is ready to use. Activate the Yeast: In a small bowl, combine 1/4 cup warm water, yeast, sugar and 1/4 cup of the all-purpose flour. Cover and set aside for 15 minutes or …
From thespruceeats.com

See details

TRADITIONAL RUSSIAN BLACK BREAD RECIPE - I REALLY LIKE FOOD

Web Mar 1, 2021 Preheat the oven to 425 degrees Fahrenheit. Take the towel off of the dough and sprinkle with caraway seeds and flour. Then cut an “X” shape across the top of the dough, cutting about an inch deep. Bake your dough at …
From ireallylikefood.com

See details

10 GERMAN BREAD RECIPES YOU CAN MAKE AT HOME - THE SPRUCE …

Web Jan 21, 2022 German Roggenbrot – Sourdough Rye Bread. This weizenmischbrot or light rye bread is made with 45 percent rye flour and 55 percent white flour with an overnight sponge and sourdough starter. A strong aroma and pleasant sour taste make this dough traditional. Turn it into rolls or a loaf, whichever you prefer.
From thespruceeats.com

See details

OLD-WORLD DARK BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Web Oct 22, 2022 I came up with this recipe in an attempt to re-create a wonderful Russian bread I enjoyed as a child. It makes a dense, crusty loaf that dark-bread lovers are sure to savor. Share. Save Saved Share on Facebook. Save on Pinterest. Tweet this. Email.
From stage.tasteofhome.com

See details

OLD WORLD RYE BREAD - RECIPES TO RIVAL NOVEMBER CHALLENGE

Web Dec 1, 2009 Directions: 1) Combine rye flour and cocoa. Do not sift. 2) Dissolve yeast in 1/2 cup warm water. 3) Mix molasses, 1 cup warm water, salt, and caraway seed in large mixing bowl. Add rye/cocoa mix, proofed yeast, butter and 1 cup white flour or whole wheat flour. Beat until the dough is smooth.
From oneperfectbite.blogspot.com

See details

DARK RYE BREAD - JO COOKS

Web Bake: Preheat the oven to 425 F°. Place a shallow pan (not glass) on the lower rack in the oven. Transfer the bread with the parchment paper on a baking sheet or into a Dutch oven and place in the oven. Pour 1 cup of water in the shallow pan on the lower rack. Bake for 30 minutes until crusty and golden brown.
From jocooks.com

See details

GERMAN BLACK FOREST BREAD RECIPE - THE SPRUCE EATS

Web Jun 10, 2022 Mix the all of the sourdough and sponge with the rest of the dough ingredients in the mixer on low with a dough hook for about eight minutes. Turn the speed up a notch and continue mixing for 4 minutes. Turn out onto a lightly floured board and knead a few times. Add flour if the dough is too soft.
From thespruceeats.com

See details

REAL GERMAN PUMPERNICKEL BREAD RECIPE - THE BREAD SHE BAKES

Web Aug 8, 2014 Set aside to cool. 1pm – In a large bowl combine 700g of sourdough (the rest goes back into the fridge for your next bake), the cracked rye soaker, the cooked and cooled rye berries, the 550g extra cracked rye, the water (150g), salt (22g), maple syrup (120g) and mix until the dough comes together well.
From thebreadshebakes.com

See details

PUMPERNICKEL – THE DARK GERMAN BREAD – THEWELLFLOURED KITCHEN

Web Oct 22, 2022 Pumpernickel is a type of dark German bread made from coarsely ground rye. It is usually made with molasses and baking soda or baking powder for leavening, and often includes rye flour, whole rye berries, and cornmeal. It is traditionally baked in a loaf form, and has a dense, moist texture with a slightly sour taste.
From thewellflouredkitchen.com

See details

OLD WORLD RYE BLACK BREAD | ONE OF OUR RYE BREAD RECIPES

Web Combine the flours in a large bowl. Reserve 3 cups of the flour mixture. Sprinkle yeast over the warm water and stir until dissolved. Mix together the reserved 3 cups of flour, cocoa, sugar, caraway seeds, salt and instant coffee. Combine the water, vinegar, corn syrup and butter in a medium saucepan. Heat over low heat until just warm, butter ...
From cookingnook.com

See details

EASY LITHUANIAN DARK RYE BREAD (RUGINE DUONA) RECIPE - THE …

Web Sep 26, 2021 In a large bowl or stand mixer, add butter, sugar, and salt. Pour over scalded milk and stir until cool. In a small bowl, dissolve yeast in lukewarm water. Add yeast mixture and 3 cups of rye flour to milk mixture. Beat thoroughly, then beat in remaining rye flour and caraway seeds, if using.
From thespruceeats.com

See details

OLD-WORLD DARK BREAD | JEFF WILDE | COPY ME THAT

Web Old-World Dark Bread. tasteofhome.com Jeff Wilde. loading... X. Ingredients. 4 to 4-1/2 cups all-purpose flour; 4 cups rye flour; 2 cups All-Bran; 2 packages (1/4 ounce each) active dry yeast; 2 tablespoons instant coffee granules ... Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create ...
From copymethat.com

See details

RUSSIAN BLACK BREAD • CURIOUS CUISINIERE

Web Feb 19, 2020 Heat the molasses and butter in a small bowl, until melted and smooth. Add the vinegar, and let the mixture cool slightly to around 100F. In a large bowl, combine rye flour, 1 ½ c all purpose flour, bran, cocoa powder, ground espresso, caraway, fennel and salt. Mix to combine.
From curiouscuisiniere.com

See details

OLD-WORLD DARK BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Web Jun 27, 2023 I came up with this recipe in an attempt to re-create a wonderful Russian bread I enjoyed as a child. It makes a dense, crusty loaf that dark-bread lovers are sure to savor. ... Old-Fashioned Brown Bread. Dark Chocolate Chip Zucchini Bread ...
From preprod.tasteofhome.com

See details

OLD-FASHIONED RYE BREAD | KOSHER AND JEWISH RECIPES

Web Instructions. In a large bowl mix the yeast and water until dissolved. Add the salt, molasses, butter, (seeds if using them), rye flour, and 1 cup of all purpose flour. Mix this with a wooden spoon until smooth. Using your hands, slowly add in the rest of the all purpose flour.
From thejewishkitchen.com

See details

BLACK RUSSIAN RYE BREAD RECIPE - LOS ANGELES TIMES

Web Jan 13, 2011 Form into a ball and place in a greased deep container, such as a plastic bucket. Turn once to grease the top. Cover with plastic wrap and set aside to rise in a warm area until doubled, about 1 1 ...
From latimes.com

See details

CRUSTY ARTISAN BREAD - ONCE UPON A CHEF

Web How To Make Crusty Artisan Bread. In a very large (6-quart) bowl, combine the flour, salt, and yeast. Mix to combine. Add 3 cups of lukewarm water (no need to be exact but lukewarm is about 100°F ). Stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape ...
From onceuponachef.com

See details