How do you make rye bread

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 Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf. Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for hrs, or until roughly doubled in size. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles.

If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 — 1.

Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped.

Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving. Rye flour contains less gluten than white flour, meaning the loaf will have a closer texture than a white loaf.

Mixing the rye flour with white or wholemeal flour helps to give it more elasticity and therefore a lighter texture, but if you want a more traditional rye bread you can adjust the quantities. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Thaw at room temperature and reheat in the oven if desired. Dissolve the yeast in the warm water with the molasses.

Put yeast mixture into a large metal bowl. Add the caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of bread flour, mixing into the yeast mixture after each addition with a wooden spoon. Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix it with the wooden spoon.

At that point, spread a half cupful of flour onto a large, clean, flat surface and put the dough onto the surface. Knead the dough by pressing down with the heel of your hand, stretching it, turning the dough a quarter-turn, pulling the dough back toward you and then pressing and stretching again. Knead additional bread flour into the dough until it reaches the right consistency. Knead for minutes, or until the dough is smooth and elastic.

Spread some vegetable oil around a large bowl and place the dough in it, turning it so it gets coated in the oil. Cover the bowl with plastic wrap or a damp cloth. Gently press down on the risen dough so some of its air is released.

Turn the dough out onto a lightly floured surface, knead the dough a few turns and then divide it by cutting it in half with a sharp knife. Shape each half into loaf. Place dough loafs into either oiled 8x4-inch bread loaf pans, or onto a flat baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth.

Let the bread rise again, this time not doubling in volume, but rising by about half of its volume, about 30 to 45 minutes, half as long as the first rising.

The dough should be peeking over the top of the loaf pan if using a loaf pan. If you are using a baking stone, place the stone in the oven. If baking on a stone and not in the pan, score the loaves a few times on the top of the dough right before putting it in the oven. Put loaves in the oven. If you have a mister, mist the dough with a little water the first 10 minutes of baking. Bake for minutes, or until done. The bread should sound hollow when tapped.

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Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes.

Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes. Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.

Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be degrees F 90 degrees C. If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack. All Rights Reserved. Rating: 4. Read Reviews Add Review. Save Pin Print Share. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified.

Add all ingredients to shopping list View your list. Place rack in middle of oven and preheat oven to degrees F degrees C. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review bctabby. Rating: 5 stars. This bread was great! I used regular sugar, not demerara, and I didn't have pickle juice so I used sauerkraut juice instead.

Since I make a lot of bread I changed up the directions a little. I mixed the sugar and yeast into about degree water until the yeast became frothy, about 5 minutes. I mixed the flour, rye flour, caraway seeds, and salt together I would have also mixed the potato flakes in with this dry mixture if I had used them.

I then poured the frothy yeast mixture, sauerkraut juice or pickle juice and oil into the dry mixture and mixed them all together. I then kneaded the dough for about 6 minutes with the dough hook in my kitchen aid. I put the dough into an oiled bowl and turned it to coat the whole dough. I let it rise, covered with a towel for about an hour or until doubled in size.

I then punched it down and put it in an oiled loaf pan, covered it with a towel and let it rise for about an hour, or until a little over the loaf pan. I cooked it at degrees on the middle rack of the oven for 35 min.

Read More. Most helpful critical review bobk. Rating: 2 stars. Dough came out silky smooth after being in the mixer for the 8 minutes.