Recipe: Rye Bread

Makes 1 large loaf, or 2 small

My husband called this “the best rye bread I ever ate.”  A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.

Ingredients:

1 1/4 cups warm water
3 tablespoons honey
1 Tbsp sugar
2 1/4 teaspoons instant yeast
1 3/4 cups rye flour
2 teaspoons salt
3 tablespoons unsalted butter, melted
2 3/4 cups King Arthur Unbleached All-Purpose Flour
Optional: caraway seeds (for top of loaf)

Method:

1. Place dry ingredients into bread machine. Then wet. (unless your manufacturer recommendations are different)

2. Set on dough cycle. After bread dough is kneaded, check consistency – dough should be smooth and a bit wet. Not shaggy (although it will be shaggy during the first part of kneading)

3. Let rise in bread machine for about 1 1/2 hours.

4. Form into a ball, roll in caraway seeds let rise on a baker’s peel or baking sheet for about 30-45 minutes. To make it easier to remove from peel or baking sheet, sit the dough on caraway seeds. Meanwhile, preheat oven to 375F. Use a baking stone if you have one.

5. Slash top of bread about 3 times. Cook for 45 minutes, or until done. Remove and let cool before slicing (if you can handle it!) :)

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  1. [...] also has an incredible assortment of baked goods, from the glorious rye breads (which we tried with Belarus)  to intricately braided wedding breads, Easter rolls, fig or olive bread, nut or fig potica (or [...]

  2. [...] P.P.S. I know, I know. You’re probably wondering where the borscht is. We made a version when we cooked Belarus. It’s a bit different from the Russian version, but since you insist, here ya go! (Recipe) And a slice of homemade rye to go with it, too. (Recipe) [...]

  3. […] also made Homemade Rye Bread with Beet Caviar from Russia to go with the Matryoshka […]

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