[NEW] 💥 Dark Rye Bread
After a trip to Copenhagen in October 2024, I couldn’t stop thinking about the amazing bread I had there. It was hearty, full of flavour, and had that perfect crusty bite. Back in London, I knew I had to recreate some of that Nordic magic in my own kitchen.
This Rye Bread recipe is my take on those unforgettable loaves. Made with dark rye flour, molasses, cocoa, and a hint of coriander and caraway seeds, it’s crusty, flavour-packed, and surprisingly easy to make. A little effort, and you’ve got a slice of Copenhagen at home!
Servings 12 slices Prep time 10 mins Resting time 12 hours Cooking time 50 mins
Ingredients
- 2 cups rye flour
- 1 cup bread flour
- 1 tbsp molasses
- 2 tsp cocoa powder
- 2 tsp coriander seeds
- 2 tsp caraway seeds
- 1 ½ tsp salt
- 2 tsp instant yeast
- 2 tsp vegetable oil
- 1 cup warm water
Directions
Resting
- Mix together the rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds in a large mixing bowl.
- In a separate bowl, whisk the warm water with vegetable oil and molasses until dissolved.
- Combine the wet and dry ingredients, stirring until a sticky dough forms with no dry patches.
- Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12 hours to rise and develop flavour.
- Preheat your oven to 230°C (450°F). Place a Dutch oven or any oven-safe pot with a lid inside while it heats.
Cooking
- After resting, knead the dough for 5 minutes on a floured surface until smooth and elastic.
- Shape the dough into a round ball and place it on heat-resistant parchment paper. Make a few shallow cuts on the top with a sharp knife.
- Carefully remove the preheated pot from the oven, then use the parchment paper to transfer the dough into the pot. Cover with the lid.
- Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped.
- Remove the bread from the pot and cool on a wire rack before slicing.