Healthy Rye Bread Recipe To Make at Home
This homemade rye bread recipe is designed to be approachable and straightforward, perfect for anyone looking to bake their own bread at home. Combining the rich, earthy flavor of rye with the lighter texture of bread flour, this recipe strikes a balance that results in a deliciously hearty loaf. With a touch of honey and caraway seeds, this bread offers a pleasant hint of sweetness and a mild, aromatic spice.
Ingredients
Instructions
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Prepare the Yeast Mixture
In the bowl of a stand mixer fitted with a dough hook, combine 1½ cups of warm water with 2 tablespoons of honey. Sprinkle 2 teaspoons of active dry yeast over the top. Let it sit for about 5 minutes until it becomes foamy and bubbly.
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Mix the Dough
Add bread flour and rye flour to the yeast mixture. Also, include vegetable oil, caraway seeds, and salt. Use a wooden spoon or rubber spatula to mix everything together until a shaggy dough forms.
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Knead the Dough
Switch to the stand mixer and mix on medium-low speed for 6 to 8 minutes. The dough should come together around the dough hook and become smooth and slightly sticky.
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First Rise
Transfer the dough to a clean, lightly oiled bowl. Flip the dough so that the top is coated with oil as well. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot (about 75°F) for 30 to 45 minutes, or until it has doubled in size.
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Shape the Dough
Lightly flour your work surface and turn the dough out onto it. With slightly damp hands, stretch and shape the dough into a 9-inch square. Use a bench scraper to help roll the dough into a log, pinching and tucking the seams tightly.
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Prepare for Second Rise
Place the shaped dough into a greased 9×5-inch loaf pan, seam side down. Lightly oil or spray a piece of plastic wrap and cover the loaf pan. Let the dough rise in a warm, draft-free area for 35 to 45 minutes, or until it’s ½ to 1 inch above the top of the pan.
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Preheat the Oven
While the dough is rising, preheat your oven to 350°F.
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Bake the Bread
Bake the loaf for 35 to 40 minutes, or until the top is golden brown and sounds hollow when tapped. Allow the bread to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before slicing.
Note
- For best results, weigh your flours rather than using volume measurements. This ensures accuracy and consistency in your dough.
- If the dough is too sticky, add a little more bread flour, a tablespoon at a time. If it's too dry, add a bit more water, a teaspoon at a time.
- Feel free to add other seeds or spices to the dough for extra flavor. Poppy seeds, fennel seeds, or even a touch of garlic powder can be great additions.
- Lightly grease your loaf pan or line it with parchment paper to ensure the bread comes out easily.
