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Dark rye bread

Name: Dark rye bread
Yield: 1 large loaf, about 16 thin slices
Cuisine: International
Ingredients: 400 g Wholemeal rye flour Use wholemeal rye flour, not a dark-coloured wheat bread mix.; 200 g Strong white bread flour; 30 g Black treacle; 100 mL Hot water For dissolving the treacle.; 300 mL Cold water; 5 g Instant dried yeast Use ordinary instant yeast; follow its packet instructions.; 4 g Granulated sugar; 10 g Fine salt; 25 mL Sunflower oil; 5 mL Sunflower oil

Makes: 1 large loaf, about 16 thin slices
Heat: 220°C conventional
Baking time: 45–55 min
Cuisine / style: International

Includes up to 5 additional minutes out of the tin when the sides need firming.

International · Rye bread

Dark rye bread

A compact pan loaf made with two-thirds wholemeal rye flour and a little treacle. Rest the baked bread overnight before cutting thin slices.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Wholemeal rye flour	400 g	Use wholemeal rye flour, not a dark-coloured wheat bread mix.
Dough	Strong white bread flour	200 g
Dough	Black treacle	30 g
Dough	Hot water	100 mL	For dissolving the treacle.
Dough	Cold water	300 mL
Dough	Instant dried yeast	5 g	Use ordinary instant yeast; follow its packet instructions.
Dough	Granulated sugar	4 g
Dough	Fine salt	10 g
Dough	Sunflower oil	25 mL
Tin	Sunflower oil	5 mL

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Measuring jug	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Sturdy mixing spoon	Use an ordinary sturdy mixing spoon; avoid a flexible utensil for stiff dough.
1 kg/2 lb loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Approximately 230 ×130 ×80 mm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Clean cloth or paper for wrapping the cooled loaf	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Serrated bread knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Time & temperature

Baking temperature: 220°C conventional
Baking time: 45–55 min

Includes up to 5 additional minutes out of the tin when the sides need firming.

Makes: 1 large loaf, about 16 thin slices
Heat: 220°C conventional
Plan for: 945 min total; 20 min active

Method

01 · Dissolve the treacle
3–10 min
Use: Black treacle; Hot water; Cold water
Stir the treacle into the hot water until it dissolves. Add all the cold water, then leave the liquid until it feels lukewarm, about 25–30°C.
Ready when: No thick treacle remains at the bottom, and the liquid is comfortably warm rather than hot.
01 Dark rye bread — step 1Dissolve the treacle, then add the cold water.
02 · Mix the rye dough
3–5 min
Use: Wholemeal rye flour; Strong white bread flour; Instant dried yeast; Granulated sugar; Fine salt; Sunflower oil
Combine both flours, the yeast, sugar and salt in a large bowl. Stir in the treacle liquid with a sturdy spoon, then work in the dough oil. Mix and press the mass together for 3–5 minutes, scraping the bowl, until all the flour is damp.
Ready when: The dough is sticky and heavy, with no dry pockets. It will not become smooth and stretchy like white bread dough.
02 Dark rye bread — step 2Mix and press until all the flour is damp.
03 · Let the dough rise
60–90 min
Use:
Cover the bowl and leave at about 24–26°C for 60–90 minutes.
Ready when: The dough has expanded substantially, approaching twice its starting volume, with small bubbles under the surface.
03 Dark rye bread — step 3Cover and let the dough expand substantially.
04 · Fill the loaf tin
5–8 min
Use: Sunflower oil
Use the tin oil to coat a 1 kg/2 lb loaf tin and the back of a sturdy spoon. Press the dough several times in its bowl to remove large air pockets, then scrape it into the tin. Use the oiled spoon to push it into the corners and smooth the top into a shallow dome.
Ready when: The tin is evenly filled, with no deep gaps or folded pockets.
04 Dark rye bread — step 4Press the dough into the tin and smooth a shallow dome.
05 · Proof the loaf and heat the oven
45–75 min
Use:
Cover the tin loosely and leave at about 24–26°C for 45–75 minutes. Heat a conventional oven to 220°C during the last 20 minutes.
Ready when: The loaf has risen by roughly half its starting height and feels aerated. A few tiny holes or fine cracks may appear on top; bake before the surface sinks.
05 Dark rye bread — step 5Let the loaf rise by roughly half before baking.
06 · Bake the loaf
45–55 min
Use:
Bake on the middle rack at 220°C conventional for 45–50 minutes. Check from 40 minutes; cover the top loosely with foil if it darkens too quickly. If the sides are still soft when the loaf is tipped out, return it to the oven without the tin for another 5 minutes.
Ready when: The crust is firm and the sides hold their shape. A probe through the side into the centre should read about 96–97°C; use this together with crust and structure checks.
06 Dark rye bread — step 6Bake until the crust is firm and the loaf holds its shape.
07 · Cool and rest overnight
720–1440 min
Use:
Leave the loaf in the tin for 10 minutes, then turn it onto a rack. Let it become completely cold, then wrap it in a clean cloth or paper and rest it at room temperature until the next day, at least 12 hours after baking. Slice thinly with a serrated knife.
Ready when: The loaf is cool throughout and the crumb cuts cleanly rather than smearing on the knife.
07 Dark rye bread — step 7Cool completely, rest until the next day, then slice thinly.

What to look for

Stage	Look / feel for	Needs attention
Dissolve the treacle	No thick treacle remains at the bottom, and the liquid is comfortably warm rather than hot.
Mix the rye dough	The dough is sticky and heavy, with no dry pockets. It will not become smooth and stretchy like white bread dough.
Let the dough rise	The dough has expanded substantially, approaching twice its starting volume, with small bubbles under the surface.
Fill the loaf tin	The tin is evenly filled, with no deep gaps or folded pockets.
Proof the loaf and heat the oven	The loaf has risen by roughly half its starting height and feels aerated. A few tiny holes or fine cracks may appear on top; bake before the surface sinks.
Bake the loaf	The crust is firm and the sides hold their shape. A probe through the side into the centre should read about 96–97°C; use this together with crust and structure checks.
Cool and rest overnight	The loaf is cool throughout and the crumb cuts cleanly rather than smearing on the knife.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough sticks to hands and will not form a stretchy ball.	That texture is expected with a majority of wholemeal rye.	Use a spoon or scraper and put the dough in the tin as directed.	Keep the measured flour blend; do not add flour to imitate white bread dough.
The loaf collapses or has a sunken top.	The final rise may have gone too far, or the dough was too wet for the flour.	Bake promptly if still unbaked; a collapsed loaf will have a denser crumb.	Watch the rise and surface pores rather than waiting for doubling in the tin.
A wet band remains under the crust after an overnight rest.	Possible causes include underbaking, excess fermentation or unusually active rye-flour enzymes; acid balance can also matter.	Record the flour brand, proof conditions and centre temperature before changing the next batch. More resting alone may not fix it.	Check doneness and keep the short schedule. Evaluate a separately tested sourdough version if it recurs.
The crumb smears on the knife soon after baking.	The rye crumb has not finished cooling and setting.	Leave the remaining loaf intact and wait until the next day.	Allow the full rest even when the crust feels cool.

Storage: After the overnight rest, keep wrapped at room temperature for up to 3 days from baking. For longer storage, freeze slices in a sealed bag for up to 2 months. Toast slices from frozen, or thaw them while wrapped.; Contains: wheat, rye, gluten.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Dark rye bread

A compact pan loaf made with two-thirds wholemeal rye flour and a little treacle. Rest the baked bread overnight before cutting thin slices.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Wholemeal rye flour	400 g	Use wholemeal rye flour, not a dark-coloured wheat bread mix.
Dough	Strong white bread flour	200 g
Dough	Black treacle	30 g
Dough	Hot water	100 mL	For dissolving the treacle.
Dough	Cold water	300 mL
Dough	Instant dried yeast	5 g	Use ordinary instant yeast; follow its packet instructions.
Dough	Granulated sugar	4 g
Dough	Fine salt	10 g
Dough	Sunflower oil	25 mL
Tin	Sunflower oil	5 mL

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
Measuring jug	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Large bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Sturdy mixing spoon	Use an ordinary sturdy mixing spoon; avoid a flexible utensil for stiff dough.
1 kg/2 lb loaf tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Approximately 230 ×130 ×80 mm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Pastry brush	For a cool wash or cool pan, use the back of a spoon or a folded food-safe paper towel. Keep fingers away from hot fat and cookware.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Clean cloth or paper for wrapping the cooled loaf	Use a clean lint-free tea towel or food-safe wrap. Cover resting dough without pressing down on it.
Serrated bread knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.

Timing & recipe details

Makes: 1 large loaf, about 16 thin slices
Heat: 220°C conventional
Allow: 945 min total; 20 min active

How do I make it?

Dissolve the treacle
3–10 min
Stir the treacle into the hot water until it dissolves. Add all the cold water, then leave the liquid until it feels lukewarm, about 25–30°C.
Dissolve the treacle, then add the cold water.
Ready when: No thick treacle remains at the bottom, and the liquid is comfortably warm rather than hot.
Mix the rye dough
3–5 min
Combine both flours, the yeast, sugar and salt in a large bowl. Stir in the treacle liquid with a sturdy spoon, then work in the dough oil. Mix and press the mass together for 3–5 minutes, scraping the bowl, until all the flour is damp.
Mix and press until all the flour is damp.
Ready when: The dough is sticky and heavy, with no dry pockets. It will not become smooth and stretchy like white bread dough.
Let the dough rise
60–90 min
Cover the bowl and leave at about 24–26°C for 60–90 minutes.
Cover and let the dough expand substantially.
Ready when: The dough has expanded substantially, approaching twice its starting volume, with small bubbles under the surface.
Fill the loaf tin
5–8 min
Use the tin oil to coat a 1 kg/2 lb loaf tin and the back of a sturdy spoon. Press the dough several times in its bowl to remove large air pockets, then scrape it into the tin. Use the oiled spoon to push it into the corners and smooth the top into a shallow dome.
Press the dough into the tin and smooth a shallow dome.
Ready when: The tin is evenly filled, with no deep gaps or folded pockets.
Proof the loaf and heat the oven
45–75 min
Cover the tin loosely and leave at about 24–26°C for 45–75 minutes. Heat a conventional oven to 220°C during the last 20 minutes.
Let the loaf rise by roughly half before baking.
Ready when: The loaf has risen by roughly half its starting height and feels aerated. A few tiny holes or fine cracks may appear on top; bake before the surface sinks.
Bake the loaf
45–55 min
Bake on the middle rack at 220°C conventional for 45–50 minutes. Check from 40 minutes; cover the top loosely with foil if it darkens too quickly. If the sides are still soft when the loaf is tipped out, return it to the oven without the tin for another 5 minutes.
Bake until the crust is firm and the loaf holds its shape.
Ready when: The crust is firm and the sides hold their shape. A probe through the side into the centre should read about 96–97°C; use this together with crust and structure checks.
Cool and rest overnight
720–1440 min
Leave the loaf in the tin for 10 minutes, then turn it onto a rack. Let it become completely cold, then wrap it in a clean cloth or paper and rest it at room temperature until the next day, at least 12 hours after baking. Slice thinly with a serrated knife.
Cool completely, rest until the next day, then slice thinly.
Ready when: The loaf is cool throughout and the crumb cuts cleanly rather than smearing on the knife.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough sticks to hands and will not form a stretchy ball.	That texture is expected with a majority of wholemeal rye.	Use a spoon or scraper and put the dough in the tin as directed. Keep the measured flour blend; do not add flour to imitate white bread dough.
The loaf collapses or has a sunken top.	The final rise may have gone too far, or the dough was too wet for the flour.	Bake promptly if still unbaked; a collapsed loaf will have a denser crumb. Watch the rise and surface pores rather than waiting for doubling in the tin.
A wet band remains under the crust after an overnight rest.	Possible causes include underbaking, excess fermentation or unusually active rye-flour enzymes; acid balance can also matter.	Record the flour brand, proof conditions and centre temperature before changing the next batch. More resting alone may not fix it. Check doneness and keep the short schedule. Evaluate a separately tested sourdough version if it recurs.
The crumb smears on the knife soon after baking.	The rye crumb has not finished cooling and setting.	Leave the remaining loaf intact and wait until the next day. Allow the full rest even when the crust feels cool.

Useful recipe notes

Contains: wheat, rye, gluten.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Dark rye bread at a glance

Makes: 1 large loaf, about 16 thin slices
Heat: 220°C conventional
Baking time: 45–55 min
Cuisine / style: International
Leavening: Yeast

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Wholemeal rye flour	400 g	66.7%
Strong white bread flour	200 g	33.3%
Black treacle	30 g	5%
Instant dried yeast	5 g	0.8%
Granulated sugar	4 g	0.7%
Fine salt	10 g	1.7%

Method

01 · Dissolve the treacle

02 · Mix the rye dough

03 · Let the dough rise

04 · Fill the loaf tin

05 · Proof the loaf and heat the oven

06 · Bake the loaf

07 · Cool and rest overnight

What to look for

Troubleshooting

How do I make it?

Dissolve the treacle

Mix the rye dough

Let the dough rise

Fill the loaf tin

Proof the loaf and heat the oven

Bake the loaf

Cool and rest overnight

What can go wrong, and how can I fix it?

Dark rye bread at a glance