Rye Bread
User Reviews
4.6
Rye Bread
Description
The Rye Bread recipe begins by proofing active dry yeast in lukewarm water, which activates the leavening process. Ingredients including brown sugar, salt, caraway seeds, vegetable oil, rye flour, and most of the all-purpose flour are mixed to form a smooth dough using a stand mixer with a dough hook. Additional flour is incorporated until the dough is firm and pulls cleanly from the bowl sides. The dough is then covered and left to rise in a warm, draft-free place until doubled, usually 30-40 minutes.
After rising, the dough is shaped into a ball, handled gently to maintain air pockets, and set on a parchment-lined baking sheet dusted with cornmeal. The dough is scored with slashes for expansion during baking. The resulting bread is dense with a moist crumb, characteristic of rye flour, and flavored with the nuttiness of caraway seeds and a touch of sweetness from brown sugar, delivering a distinctive yet approachable loaf.
This bread pairs well with savory spreads and strong cheeses or can stand alone as a substantial sandwich base. It stores well when fully cooled, wrapped, or kept in a bread box to maintain freshness for several days. Options for mixing whole wheat flour or baking in a Dutch oven offer variations in texture and crust.
Practical tips include avoiding glass pans in water baths to prevent cracking and ensuring the loaf cools completely before storage. The recipe notes also suggest storage durations for room temperature and refrigerated conditions, extending the bread’s freshness.
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.
Notes
- Substitute 1 cup whole wheat flour for 1 cup all-purpose flour for a heartier loaf while keeping the total flour amount constant.
- Baking the bread in a preheated Dutch oven is an option for a crustier exterior; avoid glass pans for water baths as they can break under heat.
- Allow the bread to cool completely at room temperature before storing to prevent sogginess or staleness.
- Store the bread in a bread box, large freezer bag, airtight container, or cake dome to maintain freshness up to 3-4 days at room temperature or 6-9 days refrigerated.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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