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    You are in: Home / Recipes / Rye Bread Recipe
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    Rye Bread

    Rye Bread. Photo by Bonnie G #2

    1/3 Photos of Rye Bread

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    Total Time:

    Prep Time:

    Cook Time:

    49 hrs

    48 hrs

    1 hrs

    Mirj's Note:

    The making of this bread involves a lot of time waiting for the dough to sour and ferment, but it gives a satisfying feeling to make your own rye bread.

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    My Private Note

    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Yeast mixture

    Directions:

    1. 1
      Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 quart saucepan.
    2. 2
      Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
    3. 3
      Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
    4. 4
      Cover pan and let stand another 24 hours.
    5. 5
      Prepare yeast mixture: Dissolve the yeast in water.
    6. 6
      Stir in sugar and flour until smooth.
    7. 7
      Cover and let rise until bubbly and doubled in volume.
    8. 8
      Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
    9. 9
      Add sourdough & yeast mixture and work into a stiff dough.
    10. 10
      Add 1 1/2 cups water & honey.
    11. 11
      Turn out onto board & knead thoroughly.
    12. 12
      Cover & let raise about 1/2 hour.
    13. 13
      Punch down and knead into smooth ball.
    14. 14
      Cut in half and knead each half into a smooth round loaf.
    15. 15
      Set on greased baking sheet and let raise until doubled.
    16. 16
      Brush with beaten egg white and bake at 350º F for about 1 hour.

    Ratings & Reviews:

    • on February 24, 2003

      55

      But it also brought back so many memories of days spend at grandmother’s farm. The baking aroma alone is worth the effort. I have already started a second batch, since this will be staple at my house; however, I will add osme caraway seeds with this batch. I doubled the starter batch and will refrigerate some, just to see if I can eliminate the 2 day waiting period.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2002

      45

      This is very good.Old fashion flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2008

      55

      This recipe makes a bread that tastes like rye should taste like and has the proper texture. I have made ryes before and have never never been happy with the taste or texture. I cut the recipe in half as I can only use one loaf at a time. I added a tablespoon of caraway seeds. I also added a tablespoon of vital wheat gluten. I did not use the egg white but the crust came out just fine. I baked it for 55 minutes on a baking stone and parchment paper. An instant read thermometer registered 210 f which appears to be just right for this bread. The recipe doesn't state what kind of white flour to use; I used bread flour. This recipe is a keeper, I will be making it often.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Rye Bread

    Serving Size: 1 (1548 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1709.5
     
    Calories from Fat 55
    26%
    Total Fat 6.2 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 5280.8 mg
    220%
    Total Carbohydrate 364.3 g
    121%
    Dietary Fiber 34.9 g
    139%
    Sugars 24.4 g
    97%
    Protein 52.2 g
    104%

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