Rye Bread
User Reviews
4.9
Rye Bread
Description
The Rye Bread recipe combines instant yeast, warm water, salt, caraway seeds, rye flour, and all-purpose flour to form a soft but cohesive dough. The yeast activates and the dough undergoes a first rise until doubled in size. After shaping by pulling the dough edges under to create surface tension, it rises again on a cornmeal-dusted surface to prevent sticking. Baking occurs on a preheated pizza or baking stone at 450°F (232°C), encouraging a crusty exterior while keeping the crumb moist.
Caraway seeds provide a mild, anise-like aroma that is traditional in rye breads and enhances the flavor without overpowering. The cornstarch wash adds a subtle gloss to the crust, enhancing its appearance. This bread is excellent for sandwiches or accompanying hearty soups and cheeses.
The recipe allows for dark rye variation by adding cocoa powder and molasses to deepen color and flavor, while the rest of the method remains unchanged.
Pay attention to the dough consistency during mixing; it should be soft but not sticky. Using a baking stone helps achieve a better oven spring and crust. Let the loaf cool thoroughly after baking for the best slicing results.
Ingredients
- 1 1/2 tablespoons instant dry yeast
- 2 cups water warm
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons caraway seeds
- 1 1/2 cups rye flour
- 3 cups all-purpose flour
- 2 tablespoons cornmeal for dusting
Cornstarch Wash
- 1/4 teaspoon cornstarch
- 1/4 cup water
Instructions
- In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Add in all-purpose flour 1 cup at a time, adding more if necessary to form a dough ball that doesn't stick to the sides of the bowl. Dough should be soft, not stiff, but should hold together on its own without being overly sticky.
- Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.
- Shape it into a loaf by stretching the dough from the top center of the dough ball over the edges, and then underneath. It should look and feel like you are holding the loaf with two hands and are pulling the dough inside out with your thumbs. Give several of those pulls with your thumbs until you have a nice looking little loaf.
- Dust a pizza peel or wooden cutting board with cornmeal. Put the loaf on the prepared board and let it rise for another 40 minutes.
- Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.
- Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top.
- Bake the loaf directly on the stone. When you put the loaf in, pour a tall glass of water into the shallow pan below. It'll pop and sizzle and steam, so watch your hands. Close the oven door and bake for 30 minutes.
Notes
- Adjust dough consistency to be soft but not sticky for optimal rise and shaping.
- Preheating a baking stone is key to a crisp crust and good oven spring.
- For a darker rye, add cocoa powder and molasses while keeping other ingredients unchanged.
- Let bread cool fully before slicing to maintain crumb structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 1950 kcal
% Daily Value*
| Calories | 1950kcal | 98% |
| Carbohydrates | 408g | 136% |
| Protein | 59g | 118% |
| Fat | 7g | 11% |
| Sodium | 3528mg | 147% |
| Potassium | 1152mg | 25% |
| Fiber | 33g | 132% |
| Sugar | 2g | 4% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 170mg | 17% |
| Iron | 22.8mg | 127% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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