Best Cocoa Rye Bread Recipes

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DARK RYE BREAD



Dark Rye Bread image

Learn how to make your own Dark Rye Bread from scratch with my detailed instructions. With deep and aromatic flavor from caraway seeds and molasses, your kitchen will be smelling heavenly as this loaf bakes. Bring out your inner baker!

Provided by Joanna Cismaru

Categories     Bread     Side Dish

Time 2h10m

Number Of Ingredients 10

1 ½ tablespoon active dry yeast
2 cups water (lukewarm)
3 tablespoon molasses
¼ cup cocoa powder (unsweetened)
1 ½ teaspoon salt
2 tablespoon caraway seeds
2 tablespoon vegetable oil
1 ½ cups rye flour
3 cups all-purpose flour
1 tablespoon cornmeal (for dusting)

Steps:

  • Add the lukewarm water and yeast to the bowl of your mixer, stir and let it dissolve for 5 to 10 minutes.
  • To the yeast mixture, add the molasses, cocoa powder, salt, caraway seeds, vegetable oil, rye flour, and about 2 1/2 cups of all purpose flour. Beat on medium speed until smooth. Add in remaining flour and keep mixing until it forms a firm dough (about 5 minutes), the dough should come clean from the side of the bowl.
  • Spray a large bowl with cooking spray and place the dough in the bowl, spray the dough as well with cooking spray, cover with a clean damp kitchen towel or plastic wrap and let the dough rest until it doubles in size in a warm, draft free environment.
  • Place a piece of parchment paper on your work surface. Sprinkle the cornmeal over the parchment paper. Punch down the dough and stretch it from the center to form a ball. Place the ball onto the prepared parchment paper. Let it rise for another 30 to 40 minutes until doubled in size. Once doubled, sprinkle a bit of flour over the top of the dough and cut a few slashes with a sharp knife.
  • 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

Nutrition Facts : ServingSize 1 slice, Calories 208 kcal, Carbohydrate 40 g, Protein 6 g, Fat 3 g, SaturatedFat 2 g, Sodium 297 mg, Fiber 4 g, Sugar 4 g

COCOA RYE BREAD



Cocoa Rye Bread image

Make and share this Cocoa Rye Bread recipe from Food.com.

Provided by Northern_Reflectionz

Categories     Yeast Breads

Time 4h10m

Yield 3 loaves

Number Of Ingredients 12

1 teaspoon sugar
1/2 cup lukewarm water
2 tablespoons yeast
1 cup molasses
1 tablespoon salt
1/4 cup shortening
2 1/2 cups lukewarm water
4 cups rye flour
1/2 cup cocoa
5 cups white flour (or whole wheat)
1 cup raisins (optional)
1 cup walnuts (optional)

Steps:

  • Dissolve sugar in 1/2 cup warm water and sprinkle yeast over, and allow to stand 10 minutes til yeast rises. Stir.
  • Add molasses, salt and shortening to the 2 1/2 cups lukewarm water.
  • Stir the rye flour and cocoa together, then beat into the molasses mixture.
  • Add the dissolved yeast and 1 cup of white flour and beat til dough is smooth.
  • Keep adding flour until dough is firm enough to turn onto a floured surface.
  • Knead the rest of the flour into it until dough is smooth and elastic.
  • Place in a greased bowl, cover and allow to rise in a warm place free from drafts. (approx 2 hours).
  • Punch dough down.
  • Shape into 2 or 3 loaves and place in well greased loaf pans.
  • Allow to rise again 1 hour.
  • Bake 375F 35-40 minutes.
  • (if you want, add the raisins and walnuts with the flour for a delicious tea bread).

Nutrition Facts : Calories 1798.7, Fat 23.3, SaturatedFat 4.9, Sodium 2384, Carbohydrate 360.8, Fiber 29.8, Sugar 65.7, Protein 40

DARK RYE BREAD



Dark Rye Bread image

Very good!!! The extra sugar makes for a better rise.

Provided by knowell

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Yield 12

Number Of Ingredients 10

1 ⅛ cups water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
¾ teaspoon caraway seed
2 teaspoons bread machine yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
  • Select the Basic cycle, and press Start.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 32.5 g, Fat 1.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 197.1 mg, Sugar 5.3 g

JOSH'S MARBLED RYE BREAD



Josh's Marbled Rye Bread image

This impressive marble rye bread may look like it would be difficult to make, but it's actually quite easy! The flavors of the bread are mild yet satisfying. And I enjoy eating it with just a simple spread of butter or on a hearty sandwich loaded with my favorite fixings. —Josh Rink, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h35m

Yield 1 loaf (16 pieces)

Number Of Ingredients 13

5 cups bread flour, divided
2 cups plus 1 tablespoon rye flour, divided
1/2 cup potato flour
1/3 cup nonfat dry milk powder
2 tablespoons sugar
2 tablespoons caraway seeds
3 teaspoons instant or quick-rise yeast
2-1/2 teaspoons onion powder
2 teaspoons salt
2-3/4 cups warm water (110° to 115°)
1/4 cup vegetable oil
2 tablespoons dark baking cocoa
1 large egg, lightly beaten with 1 tablespoon water

Steps:

  • In a large bowl, whisk together 4 cups bread flour, 2 cups rye flour, potato flour, milk powder, sugar, caraway seeds, yeast, onion powder and salt. In another bowl, whisk together warm water and oil; pour over flour mixture and stir until combined. Dough will be sticky. Turn dough onto a lightly floured surface; with floured hands, knead dough, incorporating remaining 1 cup bread flour as needed until dough becomes smooth and elastic, 8-10 minutes. Divide dough in half. Mix dark cocoa powder with remaining 1 tablespoon rye flour; knead cocoa mixture into 1 portion of dough until fully incorporated. , Lightly coat 2 large bowls with oil. Place 1 portion of dough into each bowl and turn to coat. Cover and allow dough to rise until doubled in size, 1 to 1-1/2 hours. Working with 1 portion of dough at a time, turn onto lightly floured surface; roll each into a 14x12-inch rectangle. Place dough with cocoa on top of remaining dough; starting with a long side, roll jelly-roll style to form a spiral, pinching seam together to seal. Place seam side down in a greased 13x4-inch Pullman loaf pan, tucking ends under to form smooth loaf. Loosely cover pan with damp cloth or plastic wrap and allow to rise until doubled in size, 1 to 1-1/2 hours; dough should rise about 1/2 to 3/4 inch above edge of loaf pan. , Brush loaf with egg wash; using a sharp knife, cut 3-4 deep diagonal slashes on top of loaf. Cover with nonstick foil and place in preheated 400° oven; bake 15 minutes. Reduce heat to 375° bake 20 minutes. Remove foil; bake until loaf is deep golden brown and reaches an internal temperature of 200° when measured with an instant-read thermometer, about 10 minutes longer. Remove from oven; allow to cool 10 minutes. Remove loaf from pan. Cool completely on wire rack.

Nutrition Facts : Calories 273 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.

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