Can I Make The Dark German Bread Using My Bread Maker?

The Germans are renowned the world over for their unique artistry, be it on the football field or in the kitchen. They pride themselves on their baking skills, and one of the many popular creations, fresh from the ovens of Deutschland, is the world-famous German dark rye bread.

Here is the recipe to make your very own loaf of German dark rye bread: 70 per cent organic unbleached bread flour, 30 per cent German rye bread mix, 7 per cent active dry yeast, 7 per cent malt extract, 7 per cent Stabilise bread improver, a pinch of Celtic sea salt, a handful of flax seeds and pumpkin seeds and 60 to 65 per cent water, flavoured with either honey, molasses or maple syrup.

The procedure is simple: knead dough either using the bread machine or by hand, let it rise for about an hour, punch it down and knead it for a few minutes, let it rise again for about an hour and bake in a preheated oven at a temperature of about 190 degrees Centigrade for about half an hour. Voila! Now you can sample your very own loaf of scrumptious German dark rye bread!

In general, the term "German bread" means a dark rye.
I use my bread machine to make a very dark rye that is well-received.
My basic machine recipe is 1 tablespoon yeast, 1 1/2 cups liquid, 1/4 cup sugar, a teaspoon of salt, 2 tablespoons of oil, and 3 1/2 cups of combined flours.
Fro my dark rye, I use 1 cup of water, 1/2 cup of strong coffee (gives it an interesting taste and that black color), 2 tablespoons of cocoa powder (ditto), and a cup of dark rye flour, a cup of whole wheat flour, one half cup each of bran and cornmeal, and a half-cup of white flour.
I substitute a quarter-cup of molasses for the sugar and soy sauce for the salt -- again, to increase the bread's darkness.
Caraway seeds and garlic are a must for rye.
Use the machine's "French" or "whole-wheat " setting to ensure the longer kneading times such a gluten-dense bread requires.
Enjoy!!