Regular Rye Bread

So, I received 3 cookbooks for Christmas and I can’t wait to slowly attempt the plethora of recipes that await. However, I really want to polish up my bread baking skills first before I try anything too advanced. Bread is just one of those things that isn’t really complicated ingredients wise, but the process can be a bit tricky. My aim is to try a basic recipe, then build upon it. As I bought a small bag of rye flour recently, I thought I would try a basic rye bread recipe. Here is what you’ll need:

1 tablespoon active dried yeast

  • 2 tablespoons sugar
  • 1 cup warm water
  • 3 tablespoons olive oil
  • 1 cup rye flour
  • 1  3/4 cup strong white flour
  • 1/2 teaspoon salt

 
First, combine the warm water and sugar in a bowl, mixing until dissolved. Then add the yeast and let it sit for about 10 minutes until it begins to bubble and foam up. You will then add the olive oil.


Measure out your flour and add the salt to it.


Add the flour mixture to liquid bit by bit until combined. It will seem sticky at first.


Go ahead and begin to knead it. As you handle the dough, the water will absorb. You want the texture to be smooth, which can take up to 10 minutes. It may not take as long if you use a mixer.


Cover the dough and let rise for about 20 minutes.


I then punched down the dough and put it in a bread tin to achieve a second rise.

Cut a few slits on top, then pop into a heated oven at 350 F / 180 C for 25 minutes.

 And there you go, a simple, regular loaf of rye bread. It came out soft with a lovely flavor. It can be enjoyed on its own, or with a hot bowl of chicken stew that has been in the slow cooker all day.

However,  as delicious as the bread was, it didn’t achieve much of a rise after I put it in the oven. It rose well initially, but it may have needed more water. Or maybe it didn’t need a second rise. Hmm, I don’t know, but I plan on trying again. Anytime you use a whole grain flour, the gluten structure may be affected (so I’ve heard), so sometimes more water may need to be added. Or less oil; I read that too. Well, back to the drawing board. Thanks for reading and Happy Eating!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s