1/2 Photos of Light Rye Bread
3 hrs 40 mins
A light and moist bread, a good change from pumpernickel. This recipe is from my old stand by cookbook by Fannie Farmer. The recipe called for milk but I had buttermilk that I needed to use and it came out wonderful so you can use either one, I think you will have a better rye taste with milk, This is a very sticky dough to work with, keep your hands floured and be patient. I mixed this by hand but I'm sure you can use your large mixer.
My Private Note
Units: US | Metric
- 1 cup water, to boil
- 1/2 cup warm water
- 1 cup milk or 1 cup buttermilk
- 2 tablespoons shortening
- 2 tablespoons dark brown sugar
- 1 tablespoon salt
- 2 (1/4 ounce) packages dry active yeast
- 3 cups rye flour (I used king arthurs)
- 3 -3 1/2 cups white flour
- additonal flour, for dusting hands and for kneading
- beaten egg
- 1/2 cup butter, to rub over finished loaves
- 1I like to measure out all my ingredients prior to starting Bring 1 cup water to a boil, mix it with the milk, shortening, sugar, and salt in a large bowl, and let it cool to lukewarm.
- 2Measure 1/2 cup warm water in a seperate bowl, stir in yeast, and let it stand for 5 minutes to dissolve, you should have bubbles forming in yeast.
- 3Add the dissolved yeast and the rye flour to the first mixture and combine thoroughly.
- 4Add enough of the white flour so that you can handle the dough.
- 5Turn out onto a lightly floured board or a kneading slip mat.
- 6Knead for a minute or two, rubbing additional flour onto your hands not the dcugh so it will not end up being a dough bread.
- 7Let dough rest for 10 minutes.
- 8Resume kneading for 10 minutes, adding the remaining or additonal flour as necessary.
- 9Put the dough in a greased bowl, I lightly oil mine, cover with plastic wrap, and let rise in a warm draft free place until almost double in bulk, 1 1/2- 2 hours.
- 10I let all my doughs rise on my running dryer.
- 11Punch dough down, cut dough in half, and shape into two loaves.
- 12You can do a freeform loaf or I patted dough into a square the length of the loaf pan and rolled it tightly and pinched the ends.
- 13Place in greased loaf pans, you can use vegetable spray, cover with plastic wrap or if you have plastic bags with ties they work wonderfully.
- 14Let is rise until doubled in bulk, it should be a shorter rise time.
- 15Preheat oven to 375 degrees and brush your loaves with beaten egg, it will give the bread a shine.
- 16Bake for 40-50 minutes.
- 17Mine baked for 40 minutes.
- 18To tell bread is done, you can remove the bread from one pan tap on bottom of bread, when bread is done it will sound hollow or use a thermometer inserted into bottom of bread, bread is done at an internal temperature of 190-200 degrees.
- 19Remove bread from pans and rub with butter.
- 20Then place loaves on their sides on a cooling rack and let cool.
Browse Our Top Yeast Breads Recipes
Nutritional Facts for Light Rye Bread
Serving Size: 1 (1524 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1890.0
- Calories from Fat 612
- Total Fat 68.0 g
- Saturated Fat 35.7 g
- Cholesterol 139.0 mg
- Sodium 3972.8 mg
- Total Carbohydrate 280.6 g
- Dietary Fiber 25.0 g
- Sugars 15.6 g
- Protein 43.3 g