Dark Rye Bread

    3 hours 5 min

    This is a bread machine recipe that produces a moist rye loaf that is delicious with cheese and pickles. The fennel seeds are optional but they add a nice liquorice flavour.

    195 people made this

    Serves: 12 

    • 350ml water
    • 2 tablespoons cider vinegar
    • 340g bread flour
    • 100g rye flour
    • 1 teaspoon salt
    • 2 tablespoons cooking margarine or butter
    • 2 tablespoons treacle
    • 1 tablespoon brown sugar
    • 3 tablespoons cocoa powder
    • 1 teaspoon instant coffee granules
    • 1 tablespoon caraway seed
    • 1/4 teaspoon fennel seed
    • 2 teaspoons dried active baking yeast

    Prep:5min  ›  Cook:3hr  ›  Ready in:3hr5min 

    1. Place ingredients into the bread machine in order suggested by the manufacturer.
    2. Use the whole wheat, regular crust setting.
    3. After the baking cycle ends, remove bread from pan, place on a cooling rack for 1 hour before slicing.

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    Reviews in English (176)


    This bread was awesome! It was just like the one that the rustic bakery down the street from my house sells. Like others who commented on this recipe, I substituted molasses for the dark corn syrup. I did not use a bread machine, rather I mixed everything, let it rise for about an hour. punched it down, formed it into a large round loaf, and cut deep "vents" in a star pattern across the top and baked for about 35 minutes at 350 degrees. GREAT RECIPE!!! And easy...Update: I made this again but added 2 t. onion powder and it was AMAZING!!!  -  03 Dec 2005  (Review from Allrecipes US | Canada)


    This is perhaps the very best bread I have ever eaten in my life! I butter the slices and make a sandwich from Cloverdale Tangy Summer Sausage, Koop's Horseradish Mustard, and sharp cheddar. It's wonderful! I use real butter in the recipe. I must CAUTION anyone that is going to try this recipe to go light on the yeast to begin with. The top of the loaf over raised and hit the lid of my Hitachi machine four times. I cut the amount of regular Fleischmann's Active Dry yeast each time and found that about 1-1/4 tsp. is about the correct amount. This bread has a nice crisp crust and soft cake-like texture unlike any other dark bread you may have tried. The little bit of fennel seed really does make a big difference.  -  21 Oct 2000  (Review from Allrecipes US | Canada)


    I am a 91 year old [WW-2 Marine] who has been making bread going on 2 years now. Recently have acquired a used bread machine and use it to work the dough and take it thru the 1st rise. Then I divide in 2 regular loaf pans and let rise again and then bake. Have for breakfast every morning toasted with orange marmolade and black coffee. It is good enough to help me get to 100. Jack Whitesell Prescott  -  07 Jan 2012  (Review from Allrecipes US | Canada)