Easy Rye Bread. This is a lovely straightforward bread recipe for rye bread which gives you a soft bread texture. Great to eat on it’s own or use for sandwiches. Freezer friendly too!
Easy Rye Bread! This is a lovely straightforward recipe and the bread is so soft in texture and delicious!
You can make as a loaf or indeed rolls, freeze them, use for sandwiches, for breakfast, have with soup.. the sky’s the limit!
This recipe has been generously shared by one of our great bakers, Carina Duclos. Carina often makes bread for her family and this is one of the popular ones for sure!
Prep Time: 2 hours
Cook Time: 45 minutes
Serves: 1 Loaf
1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 cup warm milk (about 110 degrees F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten
1. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute.
2. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook.
3. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl.
4. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
5. Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
6. Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
7. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
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