Foods | Cooking
Hints & Tips
This dark rye loaf gets its color and intense flavor from the molasses and the coffee. This bread is delicious anytime of day.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Yields: 1 large loaf
Cook time: 25 minutes
1/2 cup lukewarm strong
coffee (110 degrees F.)
3/4 cup lukewarm water or milk (110 degrees F.)
1 tablespoon extra-virgin
1 teaspoon salt
1 heaping tablespoon caraway seeds
1 tablespoon vital wheat gluten (optional)*
2 cups bread flour or unbleached all-purpose
1 cup light rye flour
1 tablespoon instant active dry
yeast (I use
SAF Instant Active Dry Yeast)
* The Vital Wheat Gluten helps the bread dough rise better, be more elastic, and easier to roll out
Bread Machine: Add all the ingredients in the bread pan of bread machine. Process according to manufacturer's
instructions for a dough setting. NOTE: Don't be afraid to open the lid and
check the dough. It should form a nice elastic ball. When the bread machine has
completed the dough cycle, remove the dough from the pan to a lightly floured
Standup Mixer: In a large bowl or in the bowl of a 5 quart stand mixer, add all the ingredients. Using dough hook, mix everything together into a uniform dough.
Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. NOTE: In an electric mixer, it should take about 9 minutes. Cover the bowl with plastic
wrap and let rest for 10 minutes.
After resting, knead dough on a lightly floured board by pulling the dough towards you and then pushing down and forward with the palms of your hands (kneading gives
the bread the elasticity and lets it rise).
After dough has risen, remove from bowl, and place on a lightly floured board. Shape dough either into a loaf shape or a 10-inch disk; place on a jelly roll pan or
cookie sheet that is dusted with cornmeal (I use the new silpads instead of cornmeal). Cover with plastic wrap and place in a warm spot to rise until doubled in size,
approximately 1 hour.
Oven Rising: Sometimes I use my oven for the rising. Turn the
oven on for a minute or so, then turn it off again. This will warm the oven
and make it a great environment for rising bread. If you can't comfortably
press your hand against the inside of the oven door, the oven is too hot.
Let it stand open to cool a bit.
Cool or Refrigerator Rise: If I don't have the time to wait for
the rise to finish or I know that I will be interrupted before the completed
rise, I do a cool rise. A cool rise is when the dough is place in the
refrigerator and left to rise slowly over night approximately 8 to 12 hours.
I usually do this after the first rise and the dough has been shaped into a
Preheat oven to 375 degrees F.
After rising, slash the bread with a bread razor or a very sharp knife making three 1/2-inch deep diagonal slashes. Bake for 20 to
25 minutes or until nicely browned. (A good check is to use an instant
digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)
Remove from oven and place the bread on a wire rack to cool.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling).
Makes 1 large loaf.