Homemade Rye Bread

February 9, 2022
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Rye Bread is the staple food of European cuisine. It is a classic with its crispy crust and earthy taste. It is usually made with additional ingredients such as molasses, cocoa powder, and cumin seeds.

You don't need a stand mixer to make this classic Rye Bread recipe. You can easily make this bread by kneading it by hand. Great for making sandwiches or a toast, or serving with meals! Make your meals enjoyable with the Homemade Rye Bread recipe. Also, pamper your loved ones with sandwiches or toasts that you will prepare with this bread. Enjoy your meal.

Homemade Rye BreadPhoto By Canva
Taste Score: %82
Difficulty Easy
Servings 8 people
Preparation 30 mins
Cooking 40 mins
Total 70 mins

Tips

  • Use rye flour and white flour together to make high-rising rye bread. Rye bread made with 100% rye flour will be dense and hard.
  • Since rye flour has less gluten than white wheat, the texture of the bread will be closer to that of a white loaf. The rye flour is mixed with white or wholemeal flour to give it more flexibility and a lighter texture, but you may change the proportions if you prefer a more classic rye bread.
  • Gently knead the rye bread. Otherwise, the dough may become very sticky. Knead the bread with your hands instead of with a stand mixer. In this way, the dough will get a better consistency.
  • You can add ingredients such as sourdough yeast, vinegar or pickle juice to the dough to prevent it from becoming too sticky.
  • Place a baking stone in the oven if you're using one. Before baking, preheat the oven to 350°F for at least half an hour.
  • If baking on a stone rather than in a pan, score the tops of the loaves a few times shortly before placing them in the oven.

Ingredients

Directions

  1. Dissolve the yeast and molasses in a bowl of warm water. Fill a large bowl halfway with the yeast mixture.
  2. Add the caraway seeds, salt, vegetable oil, cocoa powder, 2 cups rye flour, and 2 cups bread flour to the yeast mixture, stirring with a wooden spoon after each addition.
  3. Add additional bread flour, a cup at a time, until the dough is no longer sticky and mixing with a wooden spoon is difficult.
  4. Spread a half cup of flour on a broad, clean, level surface and place the dough on it at this point.
  5. Knead the dough by pressing it down with the heel of your hand, extending it, rotating it a quarter-turn, bringing it back toward you, then pressing and spreading it again.
  6. Knead in more bread flour until the dough reaches the desired consistency. Knead the dough for 5 minutes, or until smooth and elastic.
  7. Pour some vegetable oil into a large mixing bowl and add the dough, turning it to coat it in the oil.
  8. Use plastic wrap or a moist cloth to cover the bowl. Allow it to rise at room temperature for 1 to 1 1/2 hours, or until it has increased in size.
  9. Gently press down on the rising dough to release some of the air. Turn out the dough onto a lightly floured surface, knead it a few times, and then split it in two with a sharp knife.
  10. Shape each half of the dough into a loaf. Depending on whether you want to bake the loaves in pans or directly on a baking stone, place the dough loaves into greased 8x4-inch bread loaf pans or on a flat baking tray or baker’s peel that has been dusted with cornmeal.
  11. Cover it with plastic wrap or a moist towel to keep it from drying out.
  12. Allow the bread to rise again, this time by approximately half its original volume, for about 30 to 45 minutes, or half the time it took the first time. If you're using a loaf pan, the dough should be poking out the top.
  13. Preheat the oven to 350°F. Place the loaves in the oven. If you have a spray mist bottle, spray a little water on the dough during the first 10 minutes of baking.
  14. Preheat the oven to 400°F and bake for 40-50 minutes, or until done. When you tap the bread, it should sound hollow.
  15. If the bread is browning before reaching the desired internal temperature, cover it with foil.
  16. Once cooked, transfer the loaves to the wire rack. Let them cool for about 20 minutes.
  17. Slice and serve them.
Nutrition Facts
Serving Size 1 Homemade Rye Bread
Serves 8
Amount Per Serving
Calories181
% Daily Value*
Total Fat 3.1 g4%
Sodium 102 mg4.4%
Protein 4.7 g9.4%
Potassium 272 mg5.8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Rye Bread?

Rye bread is bread made from rye flour. Homemade rye bread has a crusty coating and is light and fluffy on the inside.

Rye bread is a type of bread made from different proportions of rye flour. It is usually denser than wheat flour bread and can be light or dark in color depending on the nature of the flour used and the inclusion of colorants. It has more fiber, is darker in color, and has a stronger flavor than white bread. Rye bread has a lower glycemic index than some other breads, such as white bread, which means it causes a slower rise in blood sugar after consumption.

Rye has a savory flavor, and adding very little of it to a loaf will change the flavor. Molasses and cocoa powder are common additives to rye bread, which give color and taste. Caraway seeds can also be used to give the dish a more unique flavor.

Is Rye Bread Healthier Than Normal Bread?

Because rye flour has less gluten than wheat flour, the bread is heavier and doesn't rise as high as wheat-based loaves. It is, however, inappropriate for people with celiac disease or gluten sensitivity since it still includes gluten.

Zinc, pantothenic acid, phosphorus, magnesium, calcium, and other micronutrients are also found in modest levels in rye bread. Rye bread is often richer in fiber and contains more micronutrients, notably B vitamins, than conventional breads like white and whole wheat (1, 2, 3). Rye bread has been associated with numerous health advantages, including enhanced blood sugar control, heart health, and digestive health.

What to Eat with Rye Bread?

Rye bread is often good for sandwiches since it is nutty, sturdy, and has a strong taste. Here are some meal alternatives that work well with rye bread, whether you're looking for a sweet or savory sandwich to eat for lunch or as a snack.

Here are our delicious recipes that you can prepare or serve with Rye Bread:

How to Store Rye Bread?

Rye bread will last for days at room temperature if stored in a paper bag. Wrap it in a plastic bag to extend its life by a few days.

Also, rye bread can be stored in the freezer. Wrap it in plastic wrap and aluminum foil, then freeze it for up to three months in a freezer bag. If preferred, thaw at room temperature and reheat in the oven.

Recipe byPetite Gourmets

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