Dark Rye Bread
This hearty overnight dark rye bread is an easier version of a northern European classic, crafted with whole grain spelt, robust rye flour, and a touch of cocoa for depth. Dense yet tender, this no-knead loaf offers a rich, slightly chewy texture and a deep, complex flavor that develops during its long, slow rise.
Instructions
- 1
In a large mixing bowl, whisk together the water (500 ml), maple syrup (1 tsp), and dry yeast (0.25 tsp).
- 2
Add the spelt flour (450 g), rye flour (150 g), rolled oats (60 g), cocoa powder (25 g), and sea salt (1.5 tsp) to the bowl. Stir with a wooden spoon until a shaggy dough forms and no visible streaks remain.
- 3
Cover the bowl with a lid or tea towel and let it sit at room temperature for 12 to 15 hours until at least doubled in size.
- 4
In the morning, grease a 30 cm loaf pan. Scrape the dough into the pan and press it down evenly using wet hands.
- 5
Cover the dough with a clean dish towel and let it rest again for 1 to 2 hours at room temperature.
- 6
Heat the oven to 200°C (400°F). Bake for 40 to 45 minutes until the crust is hard and sounds hollow when tapped.
- 7
Place the pan on a rack to cool for 30 minutes before removing the loaf to cool completely on a wire rack.
Nutrition Facts
Per portion