Dark rye bread from Savory Baking: Recipes for Breakfast, Dinner, and Everything in Between (page 137) by Erin Jeanne McDowell

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Notes about this recipe

  • hirsheys on January 12, 2025

    Didn't have challenges making this, per se, but found the bread not rye enough for my tastes. Strong molasses, not enough rye. Tasty enough, though.

  • KevinSeattle on August 11, 2023

    The bread turned out really well and is like a delicious pumpernickel, BUT... every stage of making it was a complete disaster to the point I checked with the publishers to see if there was an errata sheet. I’ve never had a problem with any of Erin’s recipes before, and I’m still pretty sure that this recipe was never tested as written. It could not have been. I followed the recipe 100% and used grams for all measurements; the only change being I greased the loaf pan with butter because the dough is unbelievably unworkable. I never have had a rye bread this sticky, I probably lost more than a cup of dough just due to it being unrelenting. It ultimately was a freaking 12 hour rise (started at 9AM and got it into the oven at 9PM) before it was close to rising to the rim of the loaf pan. I could not do the shaping step, it was too sticky, so I just scraped it out of the mixing bowl into the (greased) loaf pan. Tip: do not pay attention to the timings, look to the indicators.

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