Soft Rye Bread

Last week, I tried to make Rye bread but it turned out looking like and feeling like a brick.  I was looking for a soft crumb, not dense and heavy.  Since this is made the straight method (adding all ingredients at once) it’s quick and simple.  You’ll notice this recipe uses All Purpose (AP) Flour instead of Bread Flour. That’s because Rye Flour has more protein than even Bread Flour has.  If we used Bread Flour or more Rye Flour than called for, the loaf would be tough and hard – like last weeks loaf   😉

This is the perfect, soft, sandwich Rye Bread.  This recipe will make 1 loaf of bread.

In mixer bowl, mix and allow to proof for 3 minutes:
1 cup Warm Water
2 Tabl. Molasses
2 tsp. Dry, Active Yeast
Add to the bowl:
2-1/4 cups AP Flour
1/2 cup Rye flour
2 Tabl. Olive Oil
1-1/2 tsp. Salt
2 Tabls. Caraway Seeds


Cover the bowl with plastic wrap and allow to rise in a warm, draft-free place for 2 hours.  After the 2 hours, gently release the gasses by pushing down (notice I didn’t use the typical “punch down”).  Press into a small rectangle and roll tightly up forming a “log”.  Place the loaf on a parchment lined baking sheet.  Cover loosely with plastic wrap and again place in warm, draft-free place until doubled in size, approx. 1-1/2 hours.

 

Pre-heat the oven to 400 degrees.  With a sharp knife, cut 3 cuts in the top of the bread.  Place in hot oven and bake for 25-30 minutes.  Cool completely before slicing.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on January 26, 2011, in Breads, Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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