Dark Bread with Caraway

Ananás e Hortelã

What makes this bread "dark" is the molasses that's used as the predominant sweetener as well as the cocoa powder, both of which make the bread deeply flavorful, too. Cumin seeds impart subtle spice, while wheat germ ups the nutritional value. What's more, the shaped dough is brushed with water and then sprinkled with rye flour before baking. Slashing the top with a knife helps encourage rising in the oven.


  • 1 1/2 cups water
  • 1 tablespoon vinegar
  • 3 tablespoons dark molasses
  • 4 tablespoons margarine
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons cumin seeds
  • 2 tablespoons cocoa powder
  • 200 grams rye flour
  • 500 grams flour
  • 1/2 cup wheat germ
  • 2 teaspoons active dry yeast


  1. In a bowl, mix the flour, wheat germ, salt, sugar, cocoa, baking powder and cumin seeds.
  2. In a pan, heat the water, vinegar, molasses and margarine until warm. Keep warm over low heat.
  3. Stir together the warm liquid ingredients to the dry.
  4. Knead the dough for about 15 minutes.
  5. Alternatively, place the liquid then dry ingredients into a bread machine pan and set on dough cycle.
  6. Cover the dough and let rise for 1 hour or until doubled in volume, then knead briefly to remove air bubbles.
  7. Place the dough in a greased loaf pan and let rise for another 30 minutes.
  8. Brush the top of the dough with water, sprinkle with rye flour and pierce the top a bit with a knife.
  9. Bake in a preheated oven.
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