Better Than The Deli: Dark Chocolate Rye

Welcome back, I'm Ron the Cook! In this video, we're tackling the art of making 'Deli Style' Dark Rye. Forget your fears of working with rye flour; we'll guide you through a classic bread recipe using professional baking techniques for a delicious homemade bread, ensuring your dough is perfect every time.

I’ll guide you through the specific hydration needs of rye dough, how to knead it without making it tough, and pair the final result with a Black Walnut Old Fashioned using my custom bitters collection.

Yeast: 2 packages active dry yeast (4 ½ tsp / 16g)
Liquids:
2 ½ cups warm water (105°F–110°F)
2/3 cup molasses (Regular, unsulphured) https://amzn.to/3O3x0sJ
¼ cup vegetable oil (neutral oil like grapeseed or canola)

Dry Ingredients:
5 cups Bread Flour https://amzn.to/3YYTn4Z
2 cups Rye Flour https://amzn.to/49T5DZQ
¼ cup Unsweetened Cocoa Powder https://amzn.to/4aj5u2f
3 tbsp Everything Bagel Spice (plus extra for topping) https://amzn.to/45wZWzn
1 tbsp Kosher Salt

Optional: Cornmeal for dusting the baking sheet.
Wash: 1 egg white beaten with 1 tbsp water (for gloss).

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All Music By Harris Hellar
   / @senpai  
@senpai

00:00 - Intro
00:20 - Feeding the Yeast
01:28 - Mixing the Dough
03:10 - Proofing the Dough
03:34 - Shape the Loaves
04:43 - The Bake
05:41 - Taste Test