Dark Rye Bread Recipe
This dark rye bread recipe makes 6 tasty sandwich buns that you can load up with your sandwich makings of choice.
1 cup warm water
1 teaspoon granulated sugar
2 teaspoons active yeast
1 1/4 cups rye flour
1 cup bread flour (plus extra)
1/2 cup almond flour
1 Tablespoon maple syrup
1/2 teaspoon salt
1 Tablespoons extra virgin olive oil
1 Tablespoons unsweetened Cocoa powder (plus extra for darker bread)
(Makes 6 buns)
Preheat oven to 375 degrees F.
Grease a bowl for allowing the dough to rise.
In a large mixing bowl, mix together 1/2 cup of warm water, 1 teaspoon sugar and yeast until foamy. Set aside.
In a separate bowl, mix all of the flours and salt together. Add to the yeast mixture.
Mix in the maple syrup, oil, cocoa and the rest of the water and then knead for about 6 minutes. For a darker bread, use a little more cocoa. If dough is sticky, add a little more bread flour until soft.
Transfer the dough to the greased bowl, cover and set aside for an hour or so, or until doubled in size.
Once risen, knead the dough for a few seconds and then separate into 6 equal pieces.
Roll the dough balls into shape and then place onto the baking sheet. Spray the buns with water, soaking them well.
Cover the buns and allow to rise for another 30 minutes.
Bake for about 30 minutes or until the tops have browned.