How to make dark rye bread at home.
Steve the Bread Guy shows you how to make homemade dark rye bread. Even if you’ve never made bread by hand before , you can do it by following along. Here ar…
24 Responses to How to make dark rye bread at home.
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If I don’t necessarily want the dark color, can I just omit the cocoa and molasses altogether? Also, is instant yeast same as active dry yeast? Can I use same quantity of active dry yeast? Thanks!
anytube2010
June 9, 2013 at 10:05 pm
this looks wonderful.. pleased to learn how to do this.. Thank you 🙂
positivepath1
June 9, 2013 at 10:52 pm
I dont like cocoe in this bread !!!
Mirmi Mi
June 9, 2013 at 11:46 pm
Dude look at the #swag earring. Can you show us how to make that?
Th3R3alD3alGaming
June 9, 2013 at 11:57 pm
Hi Steve Would it be possible to make two seperate loafs in bread pans, instead of the round loafs with the rye recipe. Thank you
44manton
June 10, 2013 at 12:27 am
Hey! just a little tip from baker to baker, id go check out sourdoughs international for some bada** sourdough starter. i got the san francisco and OMG way good, came out great.
Happy baking!
Rachael Fowler
June 10, 2013 at 12:57 am
Also…on this YT video you say 2 cups flour, then you say 1 1/2 cup and on your website your written recipe says 2 cups. Which is right?
HotPhlash
June 10, 2013 at 1:01 am
on this video you show putting 2 Tbsp. of Molasses but on your written instructions on your site you say 1/4 cup (which = 4 Tbsp.) which is right?
HotPhlash
June 10, 2013 at 1:58 am
on this video you show putting 2 Tbsp. of Molasses
but on your written instructions on your site you say 1/4 cup (which = 4 Tbsp.) which is right?
HotPhlash
June 10, 2013 at 2:09 am
Hi Steve, what is the reason of punching it and deflating the dough half way through the rising?
Excellent video BTW. I want to try it tomorrow. I am thinking about making a tiny change using black bean flour for color and adding black olives in the dough 🙂
GonzifyYourself
June 10, 2013 at 2:41 am
What would happen if I do not use cocoa powder?
talentlover2
June 10, 2013 at 2:42 am
Hey Steve,
Thanks for posting this vid. I made two loaves and they were the tits!
thevillage0802
June 10, 2013 at 3:24 am
for the record… i am not trying to be overly critical of your video … i was trying to use positive criticism to help you grow as a teacher of the complex art/science of bread making
xXxDRCLAWxXx
June 10, 2013 at 4:24 am
i would suggest adding 2 bakers percent of high gluten flour …… also mixing it out a little more . the dough looked a little undermixed … as you said in previous post on this thread gluten is important for strength and proof height…. you forgot one of the most important parts of baking a dark grain bread….. oven spring….and more importantly maintaining oven spring ….dark grain breads have a tendency to collapse in the gelatinization stage in the oven …so mixing is paramount
xXxDRCLAWxXx
June 10, 2013 at 5:21 am
cocoa powder??? shouldn’t it naturally come out brown without any colourants?
Raymond Chi Chung Yau
June 10, 2013 at 5:33 am
Thanks for your efforts Steve – appreciated. I love your approach and will be making this and sourdough shortly.
Ian, West Midlands, England, UK
kafkaian
June 10, 2013 at 6:00 am
That`s great to hear 🙂 I`ve baked ryebread for two years and still think its the best breadkind there is
KJP`s corner
June 10, 2013 at 6:09 am
Thanks, By now i have made my own ryebread only by using Rye, little bit of dry yeast powder and water! I think it’s delicious. 🙂
codebreacher
June 10, 2013 at 7:04 am
What happens then, is you will have a genuine ryebread. Im a scandinavian person where the bread is from originally, and im telling you that real ryebread doesnt have an ounce of whitebread, not to mention sugar! Those are industy tricks to lowen the production costs, nothing more. Im leaving off eaven the yeast!. salt is an option but if you dont like it, it wont differ the great flavour of the ryebread at all.
KJP`s corner
June 10, 2013 at 7:23 am
Hi, what happens if you don’t put in 2 cups of all purpose white flour in it, but just only rye flour?
and second question: what happens if you also don’t put in any sugar and salt?
thank you!
codebreacher
June 10, 2013 at 8:21 am
This is not rye bread…. Go find a Danish recipe from a Danish channel if you want REAL rye bread…
TheDanishCatLover
June 10, 2013 at 8:49 am
Liol.. i can get in stores in Latvia.. .Stores are full of it cuz its our national bred… White bread sucks its not healthy…
DynamicMindLv
June 10, 2013 at 9:26 am
Hi Steve! I’m relatively new at bread making and I was just wondering if it’s possible to make a dark sourdough rye bread? I was just curious since I am rather infatuated with my sourdough starter at the moment. Thanks for the great videos!
teasemegirl
June 10, 2013 at 9:40 am
Steve, if I may humbly suggest, please try not to add salt on top of your yeast, it can damage the cells, and this is why perhaps you are using so much yeast, I normally use 1/3 of what you added for the same amount of flours. Try to add yeast at the very end, when the concentration will be lower (more diluted) and less aggressive to the yeast. Moreover, try to let it leaven for a longer time, over 6 hours at least, so as to develop more enzimatic activity on your dough. Happy baking! Egberto
emmj
June 10, 2013 at 10:09 am