The Best Rye Bread Recipe :- This easy no-knead rye bread is made with a blend of bread and rye flours, a tiny bit of honey, and a few teaspoons of caraway seeds. It has a sturdy, chewy texture that’s ideal for toast or sandwiches and tastes incredibly tart. It comes together quickly and bakes in a single loaf pan, but you can double the recipe and freeze the finished bread for even more convenience.
The Best Rye Bread Recipe
It’s commonly known that rye bread has an intensely sour taste and is dense and hefty. It makes sense that while some people adore certain attributes, others do not. I adore rye bread with a hint of acidity and a dense, yet manageable structure.
INGREDIENTS
- 3 cups (384 g) bread or all-purpose flour
- 1 cup (96 g) rye flour, see note
- 2 teaspoons (10 g) kosher salt, see note
- 2 teaspoons (10 g) instant yeast, see note
- 1 tablespoon (9 g) caraway seeds, see note
- 1.75 cups (395 g) lukewarm water
- 2 tablespoons (42 g) honey or maple syrup
- 2 tablespoons (28 g) extra-virgin olive oil, divided
- Softened unsalted butter, for greasing
INSTRUCTIONS
Mix the flours, salt, instant yeast, and caraway seeds (if using) in a big bowl. Mix the water and honey in a medium-sized bowl until the honey dissolves. Add to the flour and then stir in 1 tbsp oil. Mixing with a rubber spatula, combine the ingredients until the liquid is absorbed and a sticky dough ball is formed.
After placing the bowl in a warm location to rise for two to three hours, or until the dough has doubled in volume, cover it with a moist tea towel, a cloth bowl cover, or plastic wrap. Set oven temperature to 375ºF. Lightly grease a 9×5-inch or 8.5×4.5-inch loaf pan with plenty of softened butter.
Also see :- Grow a Drift Rose for Low Upkeep and Big Beauty
Once the dough has doubled in size, pour the remaining tablespoon of olive oil over it and coat the surface by rubbing it in with your hand. After releasing the dough from the bowl’s sides with your hand once again, turn the ball over so that the oily side is facing down.
Place the dough, seam side down, in your prepared pan after rolling it into a coil or a loaf form. For advice, view this video. Allow the dough to rise on the countertop for 45 to 1 hour, or until it has risen considerably in the pan and is hovering about an inch beyond the rim.
This is best done in a warm, draft-free area. Refer to the images for details. After placing the pan in the oven, bake it for forty-five minutes, or until the top is uniformly browned. After taking the pan out of the oven, place the loaf onto a cooling rack. Before slicing, let the loaf cool for at least half an hour.
NUTRITION
- Calories: 138kcal
- Carbohydrates: 24g
- Protein: 4g
- Fat: 3g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 2mg
- Sodium: 341mg
- Potassium: 109mg
- Fiber: 3g
- Sugar: 2g
- Vitamin A: 32IU
- Vitamin C: 1mg |
- Calcium: 32mg |
- Iron: 1mg
NOTES
Because rye flour has less gluten than ordinary wheat, it usually takes a bit longer to rise than other types of flour. I had previously typed in 3 cups of bread flour and 1 ½ cups of rye flour in the recipe, but I had forgotten to include that information.
Now that I think about it, I’ve adjusted it to 1 ½ cups bread flour, 1 ½ cups whole wheat flour, and 1 ½ cups rye flour. Both approaches work, in my opinion, although the whole wheat version is heartier.
