Rye grain is used to make this nutritious, dense bread. A staple throughout the Middle Ages, rye bread was brought to America by European immigrants. Light or dark rye flour, classified by the amount of bran left in it after milling, can be used. Most modern recipes, this one included, call for a mixture of rye and wheat flours to create a lighter texture, color, and flavor.
Recipe Servings: 4
Prep Time
20 minutes
+ 1 hour 30 minutes resting
+ 1 hour 30 minutes resting
Cook Time
45 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the yeast, warm water, and sugar in a small bowl, stirring until dissolved, and then let rest for 10 minutes.
- Stir in the honey and butter.
- Sift rye and wheat flours with salt into a large bowl.
- Add yeast mixture, stirring until well combined.
- Knead mixture for 10–15 minutes on a floured surface to form a smooth dough.
- Shape dough into a ball, place in bowl, cover, and let rest for 60–90 minutes, until doubled in size.
- Preheat oven to 375˚F, and grease a baking sheet using nonstick cooking spray.
- Punch down dough, shape into a round, sprinkle with caraway seeds, place on baking sheet, cover, and let rest for 20 minutes.
- Bake for 45 minutes, or until lightly browned.
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