The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dark rye w/ caraway seeds

Royall Clark's picture
Royall Clark

Dark rye w/ caraway seeds

I made my first rye bread this week. The recipe was posted on "" and used it only because it was a faster recipe to do as this was done on the spur of the moment.




2-1/4 cups water

1/4 cup molasses

2 tablespoons vegetable oil

2 teaspoons salt

4 cups bread flour

3 cups rye flour


The bread turned out very nice (sorry no photo this time) the final proof was in wicker baskets and looked great! The problem I had was when the the boules came out of the oven, the slashes opened up so big that the boules went a bit out of round! Is this due to the slash being too deep (I got a bit heavy with the serated knife) or maybe due to the bread not proofing long enough? Let me know if more information is needed to help get an answer. Oh,  I had let the dough rise about an hour with a kitchen temp. of about 80*. The proof time was about 45 minutes.




1/4 cup and tablespoons packed brown


2 tablespoons unsweetened cocoa


3 teaspoons caraway seed

14g of ADY