There’s nothing tastier than homemade bread. Especially when it’s rye bread, enjoyed with any topping, any time of year. Whether you have it toasted with smashed avocado, or as a Rueben sandwich, rye bread is the best.
It is a bread that is full of flavor, using a mix of rye and wheat flour. This homemade bread is even tastier if you sprinkle some caraway seeds into the mix. It has a wonderful earthy flavor and a hint of sweetness with the addition of molasses, treacle, or honey.
- 2 cups Lukewarm water
- 1 tbsp Dry yeast
- ⅓ cup Molasses
- ¼ cup Olive oil
- 1 tbsp Table salt
- ½ cup Powdered milk
- 3 cups All-purpose white flour
- 3 cups Rye flour
- Extra all-purpose flour for dusting
Put water into a bowl. Add yeast and whisk to dissolve.
Add molasses, oil and salt, whisking between additions. Let the mixture stand until it becomes foamy.
Add 1 cup of all-purpose white flour and stir/ whisk well. Then add powdered milk and continue to stir well.
Add 2 cups of all-purpose flour, 1 cup at a time until completely mixed through.
Next, add the rye flour, ½ cup at a time, mixing through thoroughly as you go. Don't exceed 3 cups of rye flour.
Turn the dough onto a lightly floured board and knead, adding additional all-purpose flour if needed. Knead for at least 10 minutes.
Place dough in a lightly oiled bowl. Cover it and allow it to sit in a warm place to rise. This should take approximately 2 hours.
Once risen, punch dough down and do not allow it to rise again.
Shape the dough into 2 free from loaves Leave to prove for ½ to ¾ hour.
Pre-heat conventional oven to 200°c or fan-forced oven to 180°c.
Make diagonal slashes on the loaves and glaze with egg. At this stage you can apply desired toppings if you'd like to.
Bake in the oven for approximately 30 - 35 minutes.
If you’d like, you can substitute white all-purpose flour for wholemeal flour. While a heavier bread will result, it will be higher in fiber.
For additional nutrition and an aromatic touch, add 1 tablespoon of caraway or fennel seeds when mixing the dough. In fact, you can add any seeds that you wish to for extra fiber and crunch.
Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough.
Try Other Bread Recipes
Challah – The traditional braided Jewish Sabbath bread
Brioche – Makes up to 24 petite brioches
Oatmeal Bread – A tasty, high in fiber bread
Pumpernickel – A dark, heavy bread
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