Artisan Dark Rye Bread #BreadBakers

Artisan Dark Rye Bread
Artisan Dark Rye Bread tastes slightly chewy, a bit chocolaty and not too sweet.
When I joined Bread Bakers I was so excited to revive my bread baking skills. I used to bake a lot of bread back in the day, so to speak. We made rye using a fermented starter my mentor kept in the stock room. Every time we took some out, we fed it more rye flour. Our rye bread baking smelled so good. Apreciating the taste was something I had to develop. Rye was never one of my favorites as a kid.
Needless to say, after working in a bakery and deli I kind of got “used” to it.
I honestly never tried baking rye or sourdough rye at home.
Then came this challenge:
The theme for January is “Rye Breads.” Since January is typically a month when everyone tries to eat healthier, Rye breads will offer a nutrient rich option. You could go with a 100 % rye bread or mix in other whole grains. However, no refined flour and no refined sugars.
Rye flour doesn’t have the super stretchy gluten as in wheat flour. So I found an ingredient, vital wheat gluten that was supposed to help dense flours like rye by giving it a boost of gluten. I got the okay from our charming hostess, Anshie from Spice Roots to add some to my mix.
Thanks for hosting, Anshie!
Artisan Dark Rye

Artisan Dark Rye Bread
  • 2 cups water divided
  • 1 package dry active yeast
  • 2½ Tablespoons molasses, divided
  • 20 ounces rye flour (about 4 cups)
  • 4 teaspoons vital wheat gluten
  • 2 Tablespoons cocoa
  • 2 teaspoons salt
  1. Dissolve ½ tablespoon molasses in ½ cup warm water (110 degrees). Sprinkle on yeast, stir. Cover and set in a warm place to bloom.
  2. While yeast activates, whisk together rye flour, gluten, salt and cocoa.
  3. Dissolve remaining molasses in 1½ cups warm (110 degrees) water. Add to flour mixture.
  4. Mix in yeast mixture.
  5. Knead only long enough to incorporate all ingredients. Place dough in oiled bowl. Cover with plastic wrap. This dough will be very sticky so do not cover directly with cloth.
  6. Allow dough to rise until almost doubles in size.
  7. Poke a few holes to release gases. Allow to rise again, about 1 hour.
  8. Dust board with flour. Scrape dough onto board. Round into loaf and place on baking sheet.
  9. Bake at 375 for about 30 minutes until loaf registers 200 degrees.
  10. Cool on rack for several hours before wrapping. Wait at least 48 hours to slice.


Try all these great takes on rye bread from The Bread Bakers!

What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

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How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at

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31 Responses to Artisan Dark Rye Bread #BreadBakers

  1. Cindy, you are a brave woman going 100% rye!! Your bread looks beautiful!
    Karen @ Karen’s Kitchen Stories recently posted..Potato Onion Rye Meteil #BreadBakersMy Profile

  2. Renee says:

    What a wonderful loaf you have there! I can almost smell it from here. I’d love to have a toasted slice for my breakfast this morning.
    Renee recently posted..Rye Fennel Crackers for #BreadBakersMy Profile

  3. Jenni says:

    That is some serious bread! I want it with a bit of salted butter and just a smear of mustard. Yum. :)
    Jenni recently posted..Caraway Rye Crackers with Reuben Spread | #BreadBakersMy Profile

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  5. Stacy says:

    What a wonderful richly colored bread, Cindy! It seems like that cracked top is common in rye breads but I was alarmed when I first saw mine after the second rise. Now I figure it’s a sign I used enough rye in my loaf! :)
    Stacy recently posted..Tangzhong Rye Bread #BreadBakersMy Profile

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  8. Ansh says:

    What a brilliant idea to use vital gluten! Love what it did for your 100% rye! Wonderfully done, Cindy.
    Ansh recently posted..Sourdough Rye Bread #BreadbakersMy Profile

  9. I mostly sat around feeling sorry for myself for joining this group when Rye with no processed flours or sugars was the theme and then you pop up here and make it look so easy peasy. Great job.
    Wendy, A Day in the Life on the Farm recently posted..Danish Rye Bread for #BreadBakersMy Profile

  10. Adam says:

    I’ve done the chocolate/rye combination in cookies before, but not a bread. This looks really tasty, nice job!

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  12. Holly says:

    I learn so much from this Bread-baking Group! I have never baked with vital gluten, is it something you buy at the grocery store or is a specialty item? I love how it added structure to your rye loaf.
    Holly recently posted..Boston Brown Bread #BreadBakersMy Profile

  13. Gorgeous loaf, Cindy! Now that I’ve gotten over my rye phobia, I can’t wait to try it. Definitely interested to see how much of a difference the vital wheat gluten makes in a dough that’s 100% rye.
    Robin @ A Shaggy Dough Story recently posted..hapanleipä – finnish sour rye bread #BreadBakersMy Profile

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  15. Nicole says:

    I agree it is acquired if you didn’t grow up with it (I did). Looks so delicious! And interesting use of cocoa… What kind do you use? Does it sweeten the loaf?

  16. Rocio says:

    Delicious bread, I love breakfast rye bread and this bread you’ve baked looks wonderful

  17. Rye bread is one of my favourites, this loaf looks so good.

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