dark rye bread

This overnight rye bread is an easier version of a northern European classic, made with whole grain spelt and rye flour, cocoa, and oats. This dense bread is not at all dry and makes a nice alternative to light loaves, with a stronger flavour and slightly chewy texture.

Easy Overnight Dark Rye Bread

500 milliliters (2 cups) room temperature water

maple syrup

(3 cups) whole spelt flour

(1 cup) rye flour

(1/2 cup) rolled oats

(1/4 cup) cocoa powder

sea salt

dry yeast**

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the water, maple syrup, and active starter or fresh yeast if using that option.

Add the spelt, rye, oats, cocoa, and salt...

Add the spelt, rye, oats, cocoa, and salt to the bowl. Add the dry yeast to the dry ingredients as well if that's what you're using. Stir with a wooden spoon to combine, mixing until no visible streaks remain.

Cover the bowl with a lid, cutting board,...

Cover the bowl with a lid, cutting board, or tea towel and let it sit for 12-15 hours at room temperature. It will at least double in size during this time.

In the morning, grease* a 30 cm /...

In the morning, grease* a 30 cm / 12 inch bread pan or line it with paper. Scrape the dough into the pan, and then press it down evenly (wet hands work well).

Cover the dough with a clean dish towel....

Cover the dough with a clean dish towel. Let it rest again for 1-2 hours at room temperature.

Heat the oven to 200C (400F). Once the...

Heat the oven to 200C (400F). Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes. The crust will be hard and sound hollow when tapped once the bread is done baking.

Remove it from the oven and place the...

Remove it from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing it from the pan to cool completely. The loaf will keep well for a week at room temperature, best stored in a cloth bag.

https://mediavine-res.cloudinary.com/video/upload/fxetxfrbcgc0pr5vkbij.mp4

Pretty as a picture and twice as delicious! Recipe by chef James Viles of Biota.

Salted caramel cream with molasses bananas and rye

1L (4 cups) milk

(330 grams) caster sugar

bicarbonate of soda

salt flakes

Sunflower oil, to shallow-fry, plus extra to grease

bananas, halved lengthways

(180 milliliters) molasses

dark rye bread, torn

thickened cream

Thyme leaves, to serve

Thyme flowers (optional), to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

The best Russian Borodinsky dark rye bread recipe out there made completely from scratch and using an all-natural homemade sourdough starter.

Russian Borodinsky Dark Rye Bread

150 g rye starter

water

rye flour

625 g pre-ferment

350 g white bread flour

g wholemeal flour

salt

g caraway seeds

coriander seeds

molasses

g cocoa powder

make pre ferment

You need a nice active starter culture full of yeast to make great bread. For that reason, we will mix 150g sourdough starter, 250g cold water, and 200g rye flour together.

rest

Let it rest overnight or for at least 12 hours at room temp.

Day 1 The pre-ferment

mix dough

The following day, mix together the pre-ferment, 350g white bread flour, 50g rye flour, 100g wholemeal flour, 15g salt, 5g freshly ground caraway seeds, 12g whole coriander seeds, 60g molasses, 40g dark cocoa powder, and 280g room temperature water.

The mix will be sticky. Do not add more flour. It&#039;s supposed to be a a wet dough.

Work the dough for about 3 minutes with your hands or a wooden spoon.

cover the dough

At this point, just oil your hands, stretch and fold the dough as much as possible and then just cover it up.

Don&#039;t forget to draw a smiley face and put the time on it. Let it rest for one hour.

give the dough a stretch and fold

After an hour, oil your hands and give the dough a few folds by lifting from the bottom and folding back onto itself. All the way around the parimeter of the bowl. Close the dough and let it prove for 3 hours in a slighty warm place. Around 26°C or 78°F.

line tins

While the dough is doing its thing. Line some bread tins or moulds with parchment paper.

First oil the tins then parchment paper and then a bit of oil again

prepare tins

Sprinkle each tin with a bit of semolina, coriander seeds and ground caraway.

prepare dough for second rise

When your dough has risen you don&#039;t smash all the air out like a hooligan. You just gently tap it down and with oiled hands divide the dough in two or make one big bread if your bread tins allow it.

pre shape dough

Dump the dough onto an oiled work surface and shape it into a round by tucking the sides underneath it with a dough or bench scraper. Cover and let it rest for 15 minutes.

final shape

Next, you could shape your dough into a tight-ish oval shape to improve the shape. If you&#039;re not experience with shaping bread then simply tuck the bread underneath itself again with the dough scaper and put it into the tin.

add seeds

Gently even out the top with your hands and sprinkle with some more coriander and ground caraway seeds

final prove of dough and heat oven

Next, we will let the dough rise again lightly covered with plastic wrap. Oil the wrap a bit to make sure it does not stick to the bread. Just in case. Let the Borodinky bread prove one more time till doubled in size about 1,5 hours. Turn your oven up to 220°C(428°F).

add water to oven

When ready to bake, place a small metal bowl or tray with water in the bottom of the oven. This will create a bit of steam and the crust of the bread will be beautiful and crispy. It also allows for the bread to finish rising in the oven without the crust forming too quick.

bake bread

Bake at 220°C(428°F) for 20 minutes. Turn down the oven to 180°C(356°F) and bake a further 10 minutes. When the ten minutes are done carefully remove from the moulds and bake bottom side up for another 5 minutes. to make sure it&#39;s cooked measure the internal temperature with a kitchen thermometer. It should read above 90°C(194°F) Remove from the oven and let cool on wire racks or kitchen cloth.

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Easy Overnight Dark Rye Bread

Salted caramel cream with molasses ...

Russian Borodinsky Dark Rye Bread

Top 3 dark rye bread recipes from across the web

The most viewed dark rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Overnight Dark Rye Bread

Salted caramel cream with molasses ...

Russian Borodinsky Dark Rye Bread

The most viewed dark rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine