Rye Bread
User Reviews
4.6
183 reviews
Excellent
Rye Bread
Report
This recipe for homemade Rye Bread gives you a perfect rustic loaf, loaded with fibre and aromatic caraway. With my step-by-step instructions and detailed tips, you're guaranteed a success no matter your baking expertise level.
Share:
Ingredients
- 1 ½ tablespoon active dry yeast
- 2 cups water lukewarm
- 2 tablespoon brown sugar
- 1 ½ teaspoon salt
- 2 tablespoon caraway seeds
- 2 tablespoon vegetable oil
- 1 ½ cups rye flour
- 3 cups all-purpose flour
- 2 tablespoon cornmeal for dusting
Instructions
- Proof the yeast: Add the lukewarm water and yeast to the bowl of your mixer. Give it a quick stir, and leave the mixture for 5-10 minutes to foam up.
- Form the dough: Add the brown sugar, salt, caraway seeds, oil, rye flour, and 2½ cups of the all-purpose flour. Using the dough hook, mix on medium speed until smooth. Add the remaining flour and mix until the dough is firm and comes clean off the sides of the bowl. About 5 minutes.
- Rise: Spray a large mixing bowl with cooking spray. Place the dough in the bowl, spritz the top of the dough with oil, and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free environment for 30-40 minutes, or until doubled in size.
- Form the bread: Place a piece of parchment paper on a baking sheet and sprinkle it with a bit of cornmeal. Punch the dough down and form it into a ball by pulling the dough from the center to underneath, repeat these pulls about 4 or 5 times. Sprinkle some flour over the risen dough. Cut a few slashes into the top of the dough with a sharp knife. Place the ball on the prepared baking sheet. Let it rise for 30-40 minutes or until doubled in size in a warm, draft-free environment.
- Preheat the oven to 425℉. Place a shallow pan (not glass, glass will break) on the lower rack in the oven. Transfer the baking sheet to the middle rack in the preheated oven. Pour 1 cup of water in the shallow pan on the lower rack.
- Bake for 30 minutes until crusty and golden brown.
Equipments used:
Notes
- You can mix the all-purpose flour with whole wheat flour, so use 1 cup whole wheat flour and 2 cups of all-purpose flour.
- You can also place the loaf of bread in a Dutch oven to bake, if doing so, make sure to preheat the Dutch oven first.
- Do not use a glass pan for the water bath in the oven, as it will break.
- The bread will need to be fully cooled down to room temperature before storing. Keep your loaf in a bread box, large freezer bag, airtight container, or cake plate with a dome to ensure it doesn't go stale. It'll last 3-4 days at room temperature or 6-9 days in the fridge.
Nutrition Information
Show Details
Serving
1slice
Calories
200kcal
(10%)
Carbohydrates
38g
(13%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Sodium
295mg
(12%)
Potassium
114mg
(3%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 200kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Sodium | 295mg | 12% |
| Potassium | 114mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
183 reviews
Excellent
Other Recipes
You'll Also Love
