Homemade Rye Bread with Caraway and Cocoa
Ingredients
- 1 1/3 cup warm water
- 1 teaspoon salt
- 2 tablespoons vinegar
- 2 tablespoons oil
- 2 cups all purpose flour
- 1 cup rye flour
- 1 tablespoon caraway seeds
- 2 tablespoons cocoa powder
- 2 tablespoons dried onion flakes
- 2 tablespoons vital wheat gluten
- 2 1/4 teaspoons dry active yeast
Preparation
Mix warm water with sugar and instant yeast and leave it on the side for 10 minutes
Mix all the dry ingredients. Then add all the liquid ingredients and mix until the dough holds together. Continue kneading for 5 minutes and then let the dough rest an hour or double its size
Grease the baking mold with oil, then form the dough as the mold shape and put it in it. Cut the surface with a sharp knife and let it double again in size for an hour and a half.
Bake the mold at 230 °C for 30 minutes. Take the bread out of the mold and let it cool completely on a wire rack before cutting or storing.
Baking tips
To get a proper crust, place a tray of boiling water under the bread as it bakes for the first 10 minutes only. Then remove and continue baking as normal.
Store the bread in an airtight container at room temperature for up to 4 days.
