Rye Bread

Indulge in the savory delight of Rye Bread, a flavorful loaf with an agreeably tangy taste thanks to its sourdough “starter.” While this recipe requires some planning ahead, it’s relatively straightforward to make and well worth the effort. With a rich blend of rye and bread flours, complemented by the earthy aroma of caraway seeds, this bread is perfect for sandwiches, toasting, or savoring fresh from the oven. Let’s embark on the journey of creating this delectable Rye Bread.

MAKES 1 LOAF
PREP 25 MIN
PLUS 8-12 HOURS FOR STARTER
AND 11⁄2 HR RISING
COOK 50 MIN
FREEZE UP TO 3 MONTHS

INGREDIENTS:

For the Starter:

• 1 cup (150g) rye flour
• 2/3 cup (150g) plain yogurt
• 1 tsp instant yeast
• 1 tbsp unsulfured molasses
• 1 tsp caraway seeds, lightly crushed
• 1 cup (250ml) lukewarm water

For the Dough:

• 1 cup (150g) rye flour
• 1 1/2 cups (200g) bread flour, as needed
• 2 tsp salt
• 1 large egg, beaten, for glazing
• 1 tsp caraway seeds, for the crust

INSTRUCTIONS:

1. Prepare the Starter (8-12 Hours Ahead): In a mixing bowl, combine the rye flour, plain yogurt, instant yeast, molasses, and lightly crushed caraway seeds.
2. Stir in the lukewarm water until well blended.
3. Cover the bowl and let the starter sit overnight, or for 8-12 hours, until it becomes bubbly.
4. Make the Dough: In a separate bowl, combine the rye flour, bread flour, and salt.
5. Add the flour mixture to the starter and mix to form a dough. Add a little water if necessary.
6. Knead the dough on a lightly floured surface for 5–10 minutes, or until it becomes smooth and springy.
7. Shape the dough into a ball and place it in an oiled bowl.
8. Cover the bowl loosely with oiled plastic wrap and leave it to rise in a warm place for 1 hour, or until the dough has doubled in size.
9.  Shape and Second Rise: Punch down the dough and shape it into a 9-inch (23cm) long football shape.
10. Transfer the shaped dough to a floured baking sheet.
11. Cover the dough with plastic wrap and let it stand until it almost doubles in size, which should take about 30 minutes.
12. Bake the Loaf: Preheat your oven to 425°F (220°C).
13. Brush the loaf with the beaten egg and sprinkle caraway seeds on top.
14. Make a shallow slash down the center of the loaf.
15. Bake the loaf for 20 minutes.
16. Reduce the oven temperature to 400°F (200°C) and continue baking for 20–30 minutes, or until the loaf sounds hollow when tapped on the bottom.
17. Allow the freshly baked Rye Bread to cool on a wire rack.

Enjoy Your Rye Bread:

Slice into this flavorful Rye Bread and savor its tangy, earthy goodness. Whether you’re crafting sandwiches, enjoying a toasted slice with your favorite spreads, or simply enjoying it fresh, this bread is sure to please your palate. Share the love of homemade bread with your loved ones and relish the wonderful aroma that fills your kitchen. Happy baking!