Rye Bread Recipe
Rye bread dates back to ancient times, with evidence of its production found in Central and Eastern Europe. Rye flour became a popular alternative to wheat in areas with colder climates because rye crops were more resistant to frost
Equipment
- Large mixing bowl
- Wooden spoon or dough hook if using a mixer
- Clean kitchen towel
- Loaf pan or baking sheet
- Parchment paper
- Oven
Instructions
- Prepare the DoughIn a large mixing bowl, combine rye flour, bread flour, yeast, salt, and caraway seeds (if using). Mix well.
- Add honey (or sugar), olive oil, and warm water to the dry ingredients. Stir until a sticky dough forms.
- Knead the DoughTransfer the dough to a floured surface and knead for about 10 minutes. Alternatively, use a stand mixer with a dough hook for 6–8 minutes.
- The dough should be smooth and elastic but slightly sticky due to the rye flour.
- First RisePlace the dough in a greased bowl and cover it with a clean kitchen towel.
- Let it rise in a warm place for 1 hour or until it doubles in size.
- Shape the DoughPunch down the risen dough to release air bubbles.
- Shape it into a loaf and place it in a greased loaf pan or on a parchment-lined baking sheet for a rustic look.
- Second RiseCover the shaped dough with the kitchen towel and let it rise again for 30 minutes.
- Preheat your oven to 375°F (190°C) during this time.
- BakeBake the loaf in the preheated oven for 30 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool on a wire rack before slicing.