Saturday, July 31, 2010

Dark Rye Bread "Schwarzwalder"

I went to the the health food store today in search of millet.  I found it, but got distracted along the way.  I found some organic rye flour and got to thinking about how I could alter my favorite whole wheat bread machine recipe.  My husband is a big fan of Oroweat Brand dark rye bread called "Schwarzwalder"  and he was a willing taste tester this evening. When he tasted this bread he said, "This is good rye bread!"   Please note that I am just learning about vegan cooking.  I carefully looked at my ingredients and I think this recipe can be labeled as "vegan".  If I have made a mistake, I apologize; I would be pleased if you would let me know by leaving a comment.  I hope you try this recipe.  Next I plan to make a version of the whole wheat bread incorporating millet, cinnamon, and raisins.  I am still dreaming up that recipe.  Here's my version of "Schwarzwalder" dark rye bread.


3/4 cup hot water
2 tablespoons extra virgin olive oil
3/4 cup whole wheat flour **
3/4 cup rye flour**
1 teaspoon salt (I use kosher salt)
2 tablespoons brown sugar (packed)
1/4 cup sesame seeds
2 tablespoons Vital Wheat Gluten (I used Bob's Red Mill)
2 tablespoons cocoa powder (I used Tollhouse)
2 teaspoons yeast (I used Fleishman's Bread Machine yeast)
2 teaspoons caraway rye seeds

1. Remove bread pan from machine. Put water and oil in bread pan.
2. Add remaining ingredients in the order listed. (**When measuring the whole wheat flour and rye flour, spoon the flour into the measuring cup and then sweep to level. Scooping the flour from the canister or bag with the measuring cup tends to compact the flour and may make your bread too dry.)
3. Place bread pan in machine and bake according to your machine's instructions. (On my Sunbeam machine, I use the whole wheat setting, light crust, 1.5 pound loaf size and it comes out perfectly every time.)

I just looked up "schwarzwalder" on the internet.  I knew "schwarz" translated to the color "black" in German, but it turns out "schwarzwalder" translates to Black Forest!  I am happy to know that...


Harriet Balhiser said...

Vegan it is. And it looks delicious. i can't wait to try it.

Kim said...

Thanks Harriet! I was recently reading another blog where it was mentioned that granulated sugar was not a preferred sweetener in vegan recipes because of an animal product being used in the processing or manufacture of granulated sugar. It got me wondering about the use of brown sugar in this recipe... thanks again!

affectioknit said...

That looks awesome - I have some rye flour!