Mom's Rye and Whole Wheat Bread Recipe

Name: Mom's Rye and Whole Wheat Bread Recipe
Prep time: 6 h
Cook time: 55 min
Total time: 6 h 55 min
Yield: 2 Loaves
Ingredients: 2 1/4 cups luke warm water; 1/2 Tbsp salt; 1 1/2 Tbsp sugar; 2 tsp active dry yeast; 3/4 cup whole wheat flour; 3/4 cup rye flour; 3/4 cup better for bread flour; plus 2 1/2 cups better for bread flour; 2 Tbsp canola oil plus more to grease counter and pan

User Reviews

4.7

126 reviews

Excellent

Prep Time
6 hrs
Cook Time
mins
Total Time
6 hrs 55 mins
Servings
2 Loaves
Course
Side Dish
Cuisine
Russian, Ukrainian

Mom's Rye and Whole Wheat Bread Recipe

Colin Brown

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Ingredients

Servings

2 1/4 cups luke warm water
1/2 Tbsp salt
1 1/2 Tbsp sugar
2 tsp active dry yeast
3/4 cup whole wheat flour
3/4 cup rye flour
3/4 cup better for bread flour
plus 2 1/2 cups better for bread flour
2 Tbsp canola oil plus more to grease counter and pan

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Instructions

In a large kitchen aid mixer bowl, combine 2 1/4 cups warm water (about 100˚F), 1 1/2 Tbsp sugar and 1/2 Tbsp salt; stir to dissolve.
Sift the 3/4 cup wheat flour, 3/4 cup rye flour, and 3/4 cup better for bread flour with 2 tsp yeast into the salted water. Do not discard anything left in the sifter; toss it into the batter. Whisk together until well blended. Let it rise on the counter uncovered for 3 hours, stirring the batter about once every hour. It will be bubbly.
Using the dough hook attachment add 1/2 cup better for bread flour until well blended, scraping down the bowl if needed. Blend in the rest of your bread flour (2 cups) a heaping Tbsp at a time, letting the dough dissolve the flour in between each spoon (this takes about 20 min).
Once all the flour is incorporated, add 2 Tbsp canola oil. Let mix for an additional 20 more minutes with the dough hook on speed 2 or until dough is no longer sticking to your bowl. Note: after you add the oil it will look like it's coming off the walls and then it will appear to get stickier, then towards the end of your 20 minutes, it will actually stop sticking to the walls as it mixes. Just let it do it's thing and everything will work out ;). Remove dough hook and let it rise in the bowl, uncovered, until double in volume (45 min).
Grease your bread pans, counter and fingers a little with the canola oil. Punch down the dough and transfer it onto the oiled counter.
Pinch the dough in the center to form two sections with your hands. Grease your pan lightly with oil. Place dough into each prepared bread pan and mold the dough to the base of the pan (no gaps in the corners). Let it rise on the counter until 2 1/2 to 3 times in volume (about 1 1/2 hours). Bake at 360˚F for 55 minutes.
When done, brush the tops with butter as soon as the bread comes out of the oven. Remove bread immediately from the pans and cool on a wire rack. If you leave bread in the pans, it will get moist from the steam in the pan.