Rye Bread Recipe – Perfect for Your Homemade Baking Collection
When it comes to homemade bread, few varieties are as rich in flavor and texture as Rye Bread. With its deep, slightly earthy taste and wonderful, chewy crumb, rye bread is a versatile addition to your baking repertoire. This recipe for Rye Bread blends the distinct flavor of rye flour with the elasticity of Manitoba flour, creating a hearty loaf perfect for sandwiches, soups, or just as an accompaniment to a cozy meal.
Ingredients for Rye Bread
| Ingredient | Quantity |
|---|---|
| Rye Flour | 350g |
| Manitoba Flour | 150g |
| Water | 400ml |
| Dry Brewer’s Yeast | 4g |
| Malt (or sugar) | 1 teaspoon |
| Salt | 10g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Energy | 245 kcal |
| Protein | 7.1g |
| Carbohydrates | 50g |
| Fiber | 7g |
| Fat | 1.2g |
| Sodium | 180mg |
Note: Nutritional values are approximate and based on a standard 1-serving portion of the finished bread.
Step-by-Step Instructions for Rye Bread
-
Activate the Yeast
Begin by preparing the yeast. In a small bowl, combine the dry brewer’s yeast with half of the lukewarm water. Stir gently to dissolve the yeast, then add the teaspoon of malt (or sugar if you prefer). Mix again until the malt is fully dissolved in the water. Allow the mixture to sit for 5 minutes, letting the yeast activate and bubble slightly, which indicates that it’s ready to go. -
Mix the Flours
In a separate large bowl, sift together the Manitoba flour (you can also use all-purpose flour as a substitute) and the rye flour. Use a spatula to mix the two flours thoroughly, ensuring an even distribution before proceeding. -
Combine Yeast and Flour Mixture
Once the yeast has been activated, pour the yeast mixture into the flour mixture. Stir gently using the spatula, gradually adding the remaining water. The goal is to mix until a sticky dough starts to form. -
Add the Salt
Dissolve the salt in the remaining lukewarm water and add it to the dough mixture. Continue mixing until the dough begins to pull away from the sides of the bowl, becoming more compact but still slightly sticky. -
First Rise
Cover the bowl with a piece of plastic wrap and allow the dough to rise at room temperature for at least 1 hour. During this time, the dough should double in size and develop bubbles, indicating a successful fermentation process. -
Shape the Dough
After the dough has risen, transfer it to a lightly floured work surface. Flatten it into a thick rectangle. Begin to fold the dough over itself, creating a series of folds. Start by folding from the short side of the dough, pressing the edges gently to seal. Next, repeat the folding process, this time folding from the longer sides of the dough towards the center. Use your fingers to press down gently on the dough to expel any excess air. -
Prepare the Baking Tin
Line a 26×10 cm loaf pan with parchment paper. This will help you remove the bread easily once it’s baked. Place the dough into the prepared loaf pan and smooth the top. -
Final Rise
Cover the dough in the pan with plastic wrap and let it rise again for about 30 minutes, or until it has expanded slightly. This step helps to improve the final texture and airiness of the bread. -
Bake the Bread
Preheat your oven to 220°C (200°C for a fan oven). Bake the rye bread for 35 minutes if using a static oven, or 30 minutes in a fan oven. The bread should develop a golden-brown crust, and a hollow sound when tapped on the bottom indicates that it is fully baked. -
Cool and Serve
Once the bread has finished baking, remove it from the oven and let it cool on a wire rack. This cooling period allows the bread to firm up and improves its slicing quality. Once cooled, slice it thick or thin to your preference.
Baking Tips for Rye Bread
- Flour Mix Variations: You can adjust the flour ratio depending on your preferences for texture. For a more traditional rye flavor, use 100% rye flour and omit the Manitoba flour.
- Add-ins: If you like, you can add seeds such as sunflower or caraway for extra flavor and texture.
- Storage: Rye bread tends to stay fresh longer than regular white bread. Store it in a bread box or an airtight bag for up to 3 days. For longer storage, you can freeze the bread and toast it directly from the freezer.
- Serving Suggestions: This bread pairs wonderfully with hearty spreads like butter, cream cheese, or pâté. It’s also perfect for creating a rustic sandwich with your favorite cold cuts.
By following these simple steps, you’ll be able to bake a delicious loaf of rye bread at home. It’s perfect for anyone who enjoys the comforting, dense texture and the rich, slightly tangy flavor of rye. Whether you enjoy it plain, with a spread, or as part of a hearty meal, this rye bread is sure to impress. Enjoy the satisfying experience of baking from scratch and savor the results with your loved ones!
