This dark rye bread, sweetened with molasses has a strong flavor and extremely soft yet sturdy texture. A delicious brown bread recipe made with einkorn flour, it's perfect for Rueben sandwiches, veggie sandwiches, and more!
Coffee and cacao powder aren't usually ingredients you expect to see in a bread recipe, but this dark rye bread turns them both into something magical! A brown bread recipe with the perfect blend of strong flavor and soft texture.
What is Brown Bread
There are several varieties of brown bread, some include oats, others include nuts.
Boston Brown Bread is a variety of brown bread that is popular in the United States and which includes corn meal as a tribute to the Native Americans who helped the early settlers.
Irish Brown Bread is very similar to Irish soda bread, includes oats instead of corn, and also sometimes includes raisins or currents.
Scottish Brown Bread is a very simple brown bread without corn or oats, and also includes golden syrup in the mix.
There are also varieties of brown bread that include sourdough - however, I wanted a very quick brown bread recipe with a dark rich flavor that didn't require long proofing times!
Einkorn Brown Bread
Recently a reader reached out to me to help convert a brown bread recipe for einkorn. After a few trial runs I was able to send her back a finished recipe that I've now made countless times since.
It's a fabulous recipe to each plain with butter, as a sandwich, or as a side with soup.
Step One:
Set aside 1 cup of einkorn flour and all of the rye flour. Combine remaining ingredients in a mixing bowl or bowl of an electric mixer. With a paddle attachment or beaters, beat for 4 minutes on medium speed.
Step Two:
Add rye flour and mix for 1 minute. Add additional einkorn flour and mix again. Texture should be like a very thick gingerbread mix!
Switch mixer to a dough hook and mix for an additional 5-7 minutes or until dough is smooth and elastic.
If you are kneading by hand this may take up to 10-15 minutes.
Place dough back into the mixing bowl, cover with plastic wrap and a towel. Rise for 45 minutes.
Step Three:
Prep a baking sheet with parchment. With OILED hands (I use a little butter), scrape the dough from the bowl and gently shape into a ball. Place on parchment lined tray.
Rise uncovered for 25 minutes.
Step Four:
Pre-heat oven to 400°F.
Slash the top in any desired pattern at least 1/4" deep with a sharp knife. Bake for 30 minutes and let rest for at least 30 minutes before slicing.
NOTE: Bread crust will seem VERY hard when you remove it from the oven. It will soften perfectly as it cools. Do not remove it from the oven early as the middle will not yet be cooked.
Our Favorite Vegetable Sandwich
If you're looking for a great pairing with this rich brown bread, we love this veggie combination!
- Lettuce
- Tomatoes
- Avocadoes
- Sprouts
Finish off with a little mayo and you are all set!
You May Also Enjoy:
Einkorn no-knead sandwich bread, Irish beef and cabbage stew, and classic einkorn gingerbread cookies (we eat these all year)!
Einkorn Brown Bread
Ingredients
- 2 1/4 cups Einkorn flour (270g)
- 2/3 cups medium rye flour
- 1/4 cup cocoa powder
- 1 tsp sugar
- 1 tsp salt
- 2 1/4 tsp dry active yeast (1 packet)
- 1 cup brewed coffee + 1 Tbsp (cooled to warm)
- 1 Tbsp butter softened
- 1 Tbsp dark molasses
Instructions
- Set aside 1 cup of einkorn flour and all of the rye flour. Combine remaining ingredients in a mixing bowl or bowl of an electric mixer. With a paddle attachment or beaters, beat for 4 minutes on medium speed.
- Add rye flour and mix for 1 minute. Add additional einkorn flour and mix again. Texture should be like a very thick gingerbread mix!
- Switch mixer to a dough hook and mix for an additional 5-7 minutes or until dough is smooth and elastic.If you are kneading by hand this may take up to 10-15 minutes.
- Place dough back into the mixing bowl, cover with plastic wrap and a towel. Rise for 45 minutes.
- Prep a baking sheet with parchment. With OILED hands (I use a little butter), scrape the dough from the bowl and gently shape into a ball. Place on parchment lined tray.
- Rise uncovered for 25 minutes.
- Pre-heat oven to 400°F.
- Slash the top in any desired pattern at least 1/4" deep with a sharp knife. Bake for 30 minutes and let rest for at least 30 minutes before slicing.NOTE: Bread crust will seem VERY hard when you remove it from the oven. It will soften perfectly as it cools. Do not remove it from the oven early as the middle will not yet be cooked.
Notes
Nutrition
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