Quick Recipe Version (TL;DR)
Quick Ingredients
- 300 g dark rye flour (about 3 cups)
- 180 g bread flour (1 1/2 cups)
- 20 g unsweetened cocoa powder (1/4 cup)
- 2 tsp caraway seeds
- 2 tsp instant or active-dry yeast
- 10 g fine sea salt (1 3/4 tsp)
- 360 g warm strong coffee or water, 105–110°F (1 1/2 cups)
- 60 g unsulfured molasses (1/4 cup)
- 15 g honey (1 tbsp)
- 28 g unsalted butter, softened (2 tbsp)
- 1 tsp apple cider vinegar
- Neutral oil for pan; extra caraway for topping
Do This
- 1. Whisk warm coffee/water, molasses, and honey; stir in yeast and rest 8–10 minutes until foamy.
- 2. Combine flours, cocoa, caraway, and salt; mix into wet ingredients with butter and vinegar to form a sticky dough.
- 3. Rest 10 minutes, then knead 5 minutes (stand mixer low or by hand with wet hands).
- 4. First rise 70 minutes, covered, until puffy and about 1 1/2 times in size.
- 5. Shape into a greased 8.5×4.5-inch loaf pan; proof 55 minutes. Preheat oven to 425°F during this rise.
- 6. Bake 15 minutes at 425°F, then 28–30 minutes at 375°F to 205–208°F internal. Cool 2 hours before slicing.
Why You’ll Love This Recipe
- Deep, deli-style flavor from rye, molasses, cocoa, and caraway.
- Dense yet tender crumb that slices beautifully for sandwiches or toast.
- Easy enough for home bakers—no specialty equipment required.
- Even better the next day as flavors meld and deepen.
Grocery List
- Produce: None
- Dairy: Unsalted butter
- Pantry: Dark rye flour, bread flour, unsweetened cocoa powder, caraway seeds, instant or active-dry yeast, fine sea salt, molasses (unsulfured), honey, apple cider vinegar, brewed coffee (or water), neutral oil, optional cornmeal for dusting
Full Ingredients
Dough
- 300 g dark rye flour (about 3 cups)
- 180 g bread flour (1 1/2 cups)
- 20 g unsweetened cocoa powder (1/4 cup)
- 2 tsp caraway seeds (lightly crushed between fingers)
- 10 g fine sea salt (1 3/4 tsp)
- 360 g warm strong coffee or water, 105–110°F (1 1/2 cups)
- 60 g unsulfured molasses (1/4 cup)
- 15 g honey (1 tbsp)
- 28 g unsalted butter, softened (2 tbsp)
- 1 tsp apple cider vinegar
- 2 tsp instant or active-dry yeast
For the Pan & Finish
- 1 tsp neutral oil (for greasing)
- 1–2 tsp coarse cornmeal or rye flour (optional, for dusting pan)
- 1/2 tsp caraway seeds (for topping)
- 1 tbsp unsalted butter, melted (optional, for brushing after bake)
Step-by-Step Instructions
Step 1: Bloom the yeast in warm, flavored liquid
In a large mixing bowl, whisk together the warm coffee or water (105–110°F), molasses, and honey. Sprinkle in the yeast and whisk. Let stand for 8–10 minutes until the surface is foamy. If it does not foam, the yeast may be inactive; start over with fresh yeast.
Step 2: Combine the dry ingredients
In a separate bowl, whisk the rye flour, bread flour, cocoa powder, caraway seeds, and salt until evenly combined and free of lumps.
Step 3: Make the dough
Using a sturdy spoon or stand mixer with the dough hook, mix half of the dry ingredients into the wet until smooth. Add the remaining dry ingredients along with the softened butter and apple cider vinegar. Mix until no dry spots remain and a shaggy, sticky dough forms. Rest the dough for 10 minutes to hydrate the rye flour.
Step 4: Brief knead for structure
Knead for 5 minutes on low speed (or by hand with wet hands and a bench scraper). The dough will stay tacky—avoid adding extra flour. If it feels overly stiff, drip in 1–2 tsp warm water. Scrape dough into a lightly oiled bowl and turn to coat.
Step 5: First rise
Cover and let rise at warm room temperature for 70 minutes, until puffy and about 1 1/2 times its original volume.
Step 6: Pan, shape, and final proof
Grease an 8.5×4.5-inch loaf pan and dust with cornmeal or rye flour (optional). Scrape the dough into the pan, smoothing the top with wet fingers or a wet spatula. Sprinkle with 1/2 tsp caraway. Cover loosely and proof for 55 minutes. During the last 30 minutes, preheat the oven to 425°F with a rack in the lower-middle position.
Step 7: Bake for a dark, aromatic crust
Mist the top lightly with water (optional for shine). Bake at 425°F for 15 minutes, then reduce to 375°F and continue baking 28–30 minutes, until the crust is deep brown and the internal temperature reaches 205–208°F. Tent with foil if the top darkens too fast.
Step 8: Cool and slice
Remove the loaf from the pan and brush with melted butter, if using, for a tender top crust. Cool on a wire rack for at least 2 hours before slicing so the rye crumb sets properly. Slice with a serrated knife.
Pro Tips
- Weigh ingredients for best results; rye flour packs inconsistently in cups.
- Strong brewed coffee deepens color and flavor without making the bread taste like coffee—water works fine, too.
- Rye dough stays sticky. Use wet hands and a bench scraper instead of adding extra flour.
- Bake to temperature, not just time; aim for 205–208°F in the center.
- The flavor improves by day two. If you can, wrap the cooled loaf and rest it overnight before slicing.
Variations
- Sourdough Version: Use 100 g active 100% hydration rye starter and omit commercial yeast. Reduce water to 310 g and rye flour to 250 g. Bulk ferment 3–4 hours at 75–78°F, proof 1 1/2–2 hours (or refrigerate overnight), then bake as directed.
- Seeded Loaf: Fold in 50 g mixed seeds (sunflower, pumpkin, sesame) after the rest in Step 3. Add 10 g extra water to compensate.
- Deli-Sweet: Add 80 g chopped raisins or prunes with the dough in Step 3 for a touch of sweetness and chew.
Storage & Make-Ahead
Cool completely, then wrap in parchment and place in a loose plastic bag at room temperature for 3–4 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months; toast straight from frozen. Avoid refrigerating (it dries out bread). For make-ahead, bake a day early—flavor improves after resting overnight.
Nutrition (per serving)
Approximate per slice (1/10 loaf): 215 calories; 43 g carbohydrates; 6 g protein; 3 g fat; 5 g fiber; 400 mg sodium.
