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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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.Rye Bread
Servings
1 largeloaf
Servings
1 largeloaf
Ingredients
Instructions
  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."
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.