German Old Country Rye Bread (Bavernbrot) Recipe

Name: German Old Country Rye Bread (Bavernbrot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rye flour; 1/4 cup cocoa; 2 yeast cakes; (two Tablespoons granulated dry yeast); 1-1/2 cup warm water; 1/2 cup light molasses; 2 tbsp. caraway seeds; 2 tsp. salt; 2-1/2 tbsp. butter; 2-1/2 cup whole wheat flour (more may be needed); 2 tbsp. cornmeal

Servings: persons

2 cups rye flour
1/4 cup cocoa
2 yeast cakes
(two Tablespoons granulated dry yeast)
1-1/2 cup warm water
1/2 cup light molasses
2 tbsp. caraway seeds
2 tsp. salt
2-1/2 tbsp. butter
2-1/2 cup whole wheat flour (more may be needed)
2 tbsp. cornmeal

1
Combine rye flour and cocoa.
2
Do not sift.
3
Dissolve yeast in 1/2 cup warm water.
4
In a large bowl combine remaining 1 cup water, molasses, caraway seeds, and salt.
5
Stir well.
6
Add the rye flour and cocoa mixture, dissolved yeast, butter, and 1 cup whole wheat flour.
7
Beat until dough is smooth.
8
Spread remaining flour on breadboard.
9
Turn out dough; knead flour into dough.
10
If necessary, add more flour and knead until dough is elastic and smooth.
11
Place in greased bowl, cover, and let rise until doubled.
12
Punch down dough, shape into a round or oval loaf, and place on greased cookie sheet that has been dusted with cornmeal.
13
Let rise about 45 to 50 minutes.
14
Bake at 375 F. for 35 to 40 minutes.
15
German Cooking

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups rye flour, 1/4 cup cocoa, 2 yeast cakes, (two Tablespoons granulated dry yeast), and more.

Yes, German Old Country Rye Bread (Bavernbrot) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Old Country Rye Bread (Bavernbrot)

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