A simple,down to earth recipe that I love. I live in an area that loves their rye bread, and everyone enjoys this version!
- Ready In:
- 4hrs 5mins
- 2 cups bread flour
- 1 cup rye flour
- 2 tablespoons oil
- 1 -2 tablespoon brown sugar
- 1 cup water
- 1 1⁄2 teaspoons salt
- 2 tablespoons caraway seeds
- 2 1⁄4 teaspoons instant yeast
- Blend all ingredients together, knead for 7-10minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
- Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
- Gently deflate, and form as you like. Free form or in a bread pan. I bake it free form, on a sheet pan lined with parchment paper.
- Preheat the oven to 375, and let the bread rise until it is almost doubled.
- Slash with a sharp exacto , a lame or a serrated knife. Every method works, but I prefer an exacto.
- Spritz with water and place in the hot oven.
- Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
- * Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.
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Made for Pammy's Cook-a-thon and as with most of her recipes, this one did not disappoint. A lovely rye with the added flavor from the caraway seeds which I love. Not sweet from the sugar at all and great texture and rise. I did add wheat gluten to mine and the rise and texture of the bread is lovely. I made in my ABM on the dough cycle, then removed for a light knead and shaped, allowed to rise until doubled and then baked. I couldn't be happier with a recipe.