Ingredients:

  • 1 ½ cups (360 ml) Warm Water (105–115°F / 40–46°C)
  • 2 ¼ tsp (7 g) Instant Yeast
  • ¼ cup (60 ml) Dark Molasses
  • 1 tbsp (15 ml) Vegetable Oil
  • 2 cups (240 g) Dark Rye Flour (Pumpernickel flour)
  • 1 ½ cups (180 g) Strong Bread Flour
  • 2 tsp (10 g) Fine Sea Salt
  • 1 tbsp (5 g) Instant Coffee Granules (optional, or cocoa powder)
  • 1 tbsp (15 g) Caraway Seeds (optional)
  • Softened Butter or Oil (for greasing)

Instructions:

  1. Activate the Yeast: In a large bowl, combine the warm water, instant yeast, and molasses. Let stand for 5 minutes until slightly foamy.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the rye flour, bread flour, salt, dissolved coffee/cocoa (if using), and caraway seeds.
  3. Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing well until a shaggy, very sticky dough forms. Add the vegetable oil during the mixing process.
  4. Knead Briefly: If using a stand mixer, knead on low speed for only 4-6 minutes. If kneading by hand, knead for 6-8 minutes, using oiled hands rather than extra flour. The dough will remain sticky—this is correct.
  5. First Proof (Bulk Fermentation): Place the dough into a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm, draught-free place for 90 minutes, or until doubled in size.
  6. Shape the Loaf: Gently punch down the dough to release the air. Turn it out onto a lightly oiled work surface. Shape the dough into a tight log, ensuring the seam is pinched shut.
  7. Second Proof: Generously grease a 9x5-inch loaf tin. Place the shaped loaf into the tin, seam-side down. Cover loosely and let rise for 60–75 minutes, or until the dough crests slightly over the rim of the tin. Preheat the oven to 375°F (190°C) during the last 20 minutes of proofing.
  8. Bake: Place the loaf in the preheated oven. Bake for 20 minutes.
  9. Reduce Heat and Finish: Lower the oven temperature to 350°F (175°C) and continue baking for another 40–55 minutes. If the crust begins to brown too quickly, loosely tent the loaf with foil. The internal temperature must register 200–205°F (93–96°C) for doneness.
  10. Cool Completely: Immediately remove the loaf from the tin and place it on a wire rack. Allow it to cool completely—at least 2 hours—before slicing to ensure a non-gummy texture, which is essential for rye bread.