📝 About This Recipe
This deeply aromatic and hearty loaf pays homage to Northern European baking traditions, where the combination of dark rye and molasses creates a signature earthy sweetness. The addition of a touch of cocoa powder enhances the rich, mahogany color while caraway seeds provide that classic, pungent snap. It is a dense, satisfying bread with a chewy crust and a soft, moist crumb that only gets better with time.
🥗 Ingredients
Yeast Bloom
- 1 1/2 cups Warm water (between 105-115 degrees Fahrenheit)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 1/3 cup Blackstrap molasses (unsulphured)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 2 cups Dark rye flour (stone-ground preferred)
- 2 1/2 cups Bread flour (plus extra for dusting)
- 2 tablespoons Unsweetened cocoa powder (for deep color and richness)
- 2 teaspoons Fine sea salt
- 1 tablespoon Caraway seeds (optional, for traditional flavor)
The Finish
- 1 large Egg (beaten with 1 tbsp water for egg wash)
- 1 tablespoon Rolled rye flakes or oats (for garnish)
👨🍳 Instructions
-
1
In a small bowl or the bowl of a stand mixer, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
-
2
Whisk the molasses and melted butter into the yeast mixture until the molasses is fully dissolved.
-
3
In a separate large bowl, whisk together the dark rye flour, 2 cups of the bread flour, cocoa powder, salt, and caraway seeds.
-
4
Gradually add the dry ingredients to the wet ingredients. If using a stand mixer, use the dough hook attachment on low speed. If mixing by hand, use a sturdy wooden spoon.
-
5
Once the dough begins to pull away from the sides of the bowl, turn it out onto a lightly floured surface. Knead the dough for about 8-10 minutes, adding the remaining 1/2 cup of bread flour as needed. The dough will be slightly stickier than a standard white loaf due to the rye content; avoid adding too much extra flour.
-
6
Lightly oil a large bowl and place the dough inside, turning it once to coat the surface. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
-
7
Gently punch down the risen dough to release the air. Turn it out onto a surface and shape it into a tight round boule or an oval loaf.
-
8
Place the shaped loaf onto a parchment-lined baking sheet or into a well-floured proofing basket. Cover and let rise for a second time for about 45-60 minutes.
-
9
Preheat your oven to 375°F (190°C). If you have a baking stone, place it in the oven during preheating.
-
10
Brush the top of the loaf with the egg wash and sprinkle with rye flakes or a few extra caraway seeds. Use a sharp knife or bread lame to score the top of the loaf with three parallel slashes or a cross.
-
11
Bake for 40-45 minutes. The bread is done when the crust is firm and the bottom sounds hollow when tapped. The internal temperature should reach about 190-200°F.
-
12
Transfer the loaf to a wire rack. It is crucial to let this bread cool completely (at least 2 hours) before slicing, as the interior continues to set and develop its flavor while cooling.
💡 Chef's Tips
Rye flour lacks the gluten strength of wheat, so the bread flour is essential for structure; do not replace it entirely with rye. If the dough feels excessively sticky, use oiled hands rather than more flour to prevent the bread from becoming dry and heavy. For a deeper, darker crust, place a shallow pan of water on the bottom rack of the oven during the first 15 minutes of baking to create steam. Store the bread in a paper bag for the first 24 hours to maintain the crust, then move to an airtight container. Using high-quality blackstrap molasses will provide the most complex, bittersweet flavor profile.
🍽️ Serving Suggestions
Serve thick slices toasted with high-quality cultured salted butter. Pair with a hot bowl of beef and barley stew or a creamy potato leek soup. Use as the base for a classic Reuben sandwich with corned beef, sauerkraut, and Swiss cheese. Top with cream cheese, smoked salmon, capers, and red onion for a Nordic-style breakfast. Accompany with a glass of dark stout or a crisp, cold pilsner.