Rye Bread is a hearty, flavorful loaf with a distinctive, slightly tangy taste and a dense, chewy texture that sets it apart from traditional white or wheat breads. Often made with a blend of rye and all-purpose flour, this bread has a dark, rustic appearance and pairs perfectly with soups, sandwiches, or as a base for butter and jam. With its deep, earthy flavor and a hint of sweetness from molasses, rye bread is ideal for anyone looking to add a robust, artisanal bread to their baking repertoire.
Ingredients:
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 1 1/2 cups rye flour
- 2 1/2 cups all-purpose flour
- 1 tablespoon caraway seeds (optional)
- 1 1/2 teaspoons salt
- 2 tablespoons molasses
- 2 tablespoons vegetable oil
- Cornmeal (for dusting)
Instructions:
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy and activated.
- Mix the dough: In a large bowl, whisk together the rye flour, all-purpose flour, caraway seeds (if using), and salt. In another bowl, combine the activated yeast mixture, molasses, and vegetable oil. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment. If the dough is too sticky, add more all-purpose flour, 1 tablespoon at a time.
- Let it rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Shape the dough: Punch down the dough and shape it into a round or oval loaf. Place the loaf on a baking sheet dusted with cornmeal to prevent sticking. Cover and let it rise again for about 30-40 minutes.
- Preheat the oven: Preheat your oven to 375°F (190°C). If you prefer a crispy crust, place a shallow pan of water on the bottom rack of the oven to create steam.
- Bake the bread: Slash the top of the loaf with a sharp knife and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and serve: Allow the rye bread to cool on a wire rack before slicing and serving.
This Rye Bread is perfect for sandwiches, toast, or enjoying with a simple spread of butter, adding a delicious, rustic touch to any meal!
