Wholesome Homemade Rye Bread

Andy Anderson !

By
@ThePretentiousWichitaChef

This rye bread recipe is lower in gluten than your average white loaf and uses a mixture of white and rye flours to give a lighter texture.

I love a good rye bread, and always have some at hand; especially when I’ve got some nice honey/bourbon glazed ham lying around. Ham on rye is one of my favorite sandwiches.

This recipe took some time to put together; however, it has great taste, and excellent body.

So, you ready… Let’s get into the kitchen.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

several

Prep:

3 Hr 30 Min

Cook:

20 Min

Method:

Bake

Ingredients

7 oz
rye flour, plus extra for dusting
7 oz
bread flour
1/4 oz
fast-action dried yeast
1 c
warm water
1/2 tsp
salt, kosher variety
1 Tbsp
honey
1 tsp
caraway seed (optional)

Directions Step-By-Step

1
Gather your ingredients.
2
Combine the two flours and the salt in a large bowl, and set aside.
3
Whisk the honey and warm water together in a bowl.
4
Add the yeast.
5
Chef’s Note: This is what is called proofing the yeast. After about 5 or 10 minutes, the water should develop foam on its surface (called blooming). If it doesn’t your yeast is dead. Give it a nice funeral and get some good yeast.
6
Add the flour to the bowl of a stand mixer, fitted with a dough hook.
7
Chef’s Tip: If you are going to use a stand mixer, and not do this by hand, you can combine the flours into the mixing bowl, at the start. That will save you having to clean an additional bowl.
8
Add the liquid with the proofed yeast, to the flour.
9
Knead for about 10 minutes.
10
Chef’s Note: If you are going to knead the dough by hand, then lightly dust your surface with some rye flour and go for it. When I’m working out a problem, or I’m just plain frustrated, I always knead my dough by hand.
11
Chef’s Tip: Rye flour can be dry and absorb a lot of moisture. If the dough is still dry, just add a bit more warm water.
12
I had trouble finishing this dough in the stand mixer, so I removed it and finished it by hand.
13
Put the dough into an oiled bowl.
14
Cover, place in a warm, non-drafty spot in the kitchen and allow it to rise until doubled in size, about 1 or 2 hours.
15
While the dough is rising, take a baking pan, and lightly oil and then dust with rye flour.
16
When the dough has risen, remove it from the bowl, and place on a lightly floured surface (rye flour).
17
Chef's Note: Add the caraway seeds if using, and combine them with the dough. If not using, you still want to knead the dough for about 2 minutes.
18
Shape the dough into a loaf and add to the baking dish.
19
Chef's Note: Cover and allow the dough to rise in the pan until doubled in size, about 1 to 2 hours.
20
Place a rack in the middle position and preheat the oven to 425f (220c).
21
Dust the surface of the loaf with some rye flour.
22
Use a Lame to cut the top of the loaf.
23
Place in the preheated oven, and bake for 30 minutes.
24
Chef’s Tip: When finished, the loaf will be dark brown in color, and should sound hollow, when tapped.
25
Cool on a wire rack, for about 20 minutes. Then slice and enjoy.
26
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Rye, #Holidays, #easter, #bread