This Rye Bread Recipe is easy to follow and makes a delicious bread. Rye bread is soft on the inside and crunchy on the outside. Perfect for sandwiches, Reubens, or grilled cheese. Make it with or without caraways seeds, but you will still have a perfect bread.
This was a special request recipe for a special person in my life. But honestly, one day I would have attempted this recipe myself.
Rye bread, as the name suggests, is made from rye flour. It has a distinctly earthy flavor that differentiates it from regular wheat bread. This earthy flavor pairs well with cheese and meat, but you can also use it in croutons or breadcrumbs. I personally like it toasted with pickled onions and goat cheese on top.
This is an easier bread and makes a total of two loaves. Try it out below!
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Ingredients for this Rye Bread Recipe
- Rye Flour. This the flour from the rye grain. It has a nutty and earthy flavor that’s similar to whole wheat. You can get it online or at some grocery stores.
- Bread Flour. This flour has a higher protien content which helps the development of gluten. Having a loaf with 100% rye flour will make it really dense, so having a mixture of bread flour and rye flour helps the texture
- Cocoa Powder. This attributes to the dark brown color. Without this it is a lighter dirt color (but in a good way).
- Oil. Just use a neutral oil, like canola, sunflower, or safflower.
- Caraway or fennel seeds. Traditionally in rye bread, but this is optional. It taste great with or without it.
- Molasses. Use unsulphured molasses, not blackstrap.
- Instant Yeast. Instant yeast can be added directly to the flour. If using Active Dry, you need to “activate” it in warm water and let sit until foamy. Then you can add it to the flour.
How to store it
Unless you live with a huge family that loves bread, you will ultimately have leftovers. You can store it in an airtight container at room temperature for up to 3 days. After that it will be edible, but tougher.
You can also store it in the freezer. Just wrap it in plastic wrap or parchment paper or freezer bag for up to 3 months. To reheat, leave at room temperature or put in the oven at a low temperature to defrost. It might be easier to slice it before freezing.
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Rye Bread
Equipment
- 1 stand mixer with dough hook (optional)
Materials
- 204 g (2 cups) rye flour
- 680 g (5 cups) bread flour (divided)
- 25 g (1/4 cup) cocoa powder
- 1 tbsp salt
- 1 tbsp caraway seeds (optional) or fennel
- 7 g (2 1/4 tsp or one envelope) instant yeast
- 54 g (1/4 cup) oil
- 590 g (2 1/2 cups) water
- 227 g (2/3 cup) molasses (unsulphured, not blackstrap)
Instructions
- In a bowl, whisk together rye bread, 2 cups (or 272 grams) of bread flour, cocoa powder, salt, seeds, and instant yeast.
- Heat the water to 110°F or warm to the touch and mix with molasses to dissolve. Add to the flour mixture together with oil.
- In the bowl of a stand mixer or a bowl, stir the rye dough with a wooden spoon until a sticky dough forms. Then add 1 cup (or 227 g) of bread flour until a thicker dough forms.
- Knead for 5-7 minutes until a smooth and elastic dough forms. You can tell it is ready when all the flour is absorbed and when you indent a finger in the dough, it bounces back.
- Place the dough in a lightly oiled bowl and cover with a damp towel. Let proof in a warm area until double in size, approximately 1-1 1/2 hours.
- Punch dough down and divide into 2. Shape each loaf into an oval shape and put in a bread pan or lay freeform on a sheet pan. Cover and let proof for 30-45 minutes.
- 15 minutes before the dough is ready preheat the oven to 350°F. Put an empty pan to preheat with the oven.
- When the bread is ready to bake, score the bread with a sharp knife and place in the oven. Place a couple ice cubes on the preheated pan and then close the door. The steam will help it rise and create a crispier crust.
- Bake for 40-50 minutes. You know it's ready if you tap the bottom the rye bread and it sounds hollow.
- Let cool in the pan for 10 minutes, then take out the loaf and place on a wire rack to cool completely at room temperature before slicing.
- Enjoy!
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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