Rye Bread Recipe
Rye bread has been a staple in Northern and Eastern Europe for centuries, with origins dating back to the Middle Ages.
Equipment
- Large mixing bowl
- Small bowl
- Measuring cups and spoons
- Wooden spoon or stand mixer
- Baking sheet or loaf pan
- Clean kitchen towel
- Cooling rack
Ingredients
- 2 cups rye flour
- 2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (or one packet)
- 1 1/4 cups warm water (110°F/45°C)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon caraway seeds (optional, for traditional flavor)
- 2 tablespoons molasses
- 2 tablespoons olive oil
Instructions
- Activate the Yeast:In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until it becomes frothy.
- Mix the Dry Ingredients:In a large mixing bowl, combine the rye flour, all-purpose flour, salt, and caraway seeds (if using).
- Combine Wet and Dry Ingredients:Add the frothy yeast mixture, molasses, and olive oil to the dry ingredients. Mix until a sticky dough forms.
- Knead the Dough:Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- First Rise:Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Shape the Dough:Punch down the risen dough and shape it into a loaf. Place it on a baking sheet or in a greased loaf pan.
- Second Rise:Cover the dough and let it rise again for 30-45 minutes until it’s slightly puffed.
- Bake the Bread:Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes or until the crust is golden brown and it sounds hollow when tapped.
- Cool and Serve:Transfer the bread to a cooling rack and let it cool completely before slicing.