Are you a fan of rye bread? My husband Gene just loves it, especially toasted with a little butter. Even if rye is not at the top of your list, I think you’ll like this one – the flavor isn’t overbearing. This rye bread has a nice texture, not too dry like some, but it still maintains that delicious rye crust we’re all accustomed to. Recipe by: Designs by Jeanne R
3 – 1/2 cups white flour (divided)
2 – 1/4 cups rye flour
2 teaspoons vital gluten
5 teaspoons yeast
1/2 cup brown sugar
1 teaspoon salt
1- 1/2 to 2 tablespoons caraway seed
1 tablespoon olive oil
2 cups warm water
Using your mixer, combine 2 -3/4 cups of the white flour, yeast, caraway seed, brown sugar, oil & water. Mix for several minutes, scraping the sides of the bowl as necessary. Using the dough hook attachment, add the rye flour, and the remaining 3/4 cup white flour, & mix until fully combined. Turn out the dough onto a floured cutting board, and knead for at least 5 minutes, until the dough is smooth & elastic. Place it in a large bowl which has been oiled. Flip the dough over once, so that all of the dough surface is lightly oiled. Cover with plastic wrap or a clean cloth. Place in a warm spot (I used my fireplace, taking care that it wasn’t too hot) and allow the dough to double in size. Mine took about 2 – 1/2 hours. You’ll find that heavier dough will take longer to rise, so just plan ahead. Maybe enjoy the glow of the fire 🙂 as I did on this chilly day! After the dough has doubled, punch it down & divide it into 2 equal parts. Cover, & let it rest for about 10 minutes so that it will be easier to work with. Form each half into an oval loaf, & place on a greased baking sheet. Cover the loaves with a cloth, then let them rise for a 2nd time, until they are about double in size, about an hour. Bake in a 350 F oven for about 35 minutes. Cool before slicing.
We used this bread to make pastrami sandwiches, pan frying the meat in a little butter, layering on this delicious bread, & topping with Provolone cheese. Outstanding! My husband does the bread slicing…doesn’t he do a beautiful job? He uses an electric knife & somehow manages to make every slice just picture perfect.
4 thoughts on “Favorite Rye Bread”
Looks delish! I enjoy rye bread also. Will have to try! 🙂
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Hope you enjoy Jodi!
I have never been a fan. I can eat rye bread, but I really do not care for it.
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I like it, although I’m not a huge fan, that’s why I like to make my own so it’s the way I like it!