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Homemade Rye Bread

This homemade rye bread combines all-purpose and rye flour for a hearty, flavorful loaf. It's perfect for sandwiches or enjoyed fresh with butter.
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Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: American, European
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Creates structure and a chewy texture in the bread.
  • 1 cup rye flour Adds a rich, nutty flavor.
  • 1 teaspoon kosher salt Essential for flavor enhancement.
  • 2 teaspoons instant yeast Helps the dough rise quickly and effectively.
  • 1 tablespoon caraway seeds Imparts a distinctive flavor and aroma.
Wet Ingredients
  • 1.5 cups lukewarm water Activates the yeast for proper rising.
  • 1 tablespoon honey or maple syrup Introduces a touch of sweetness.
  • 2 tablespoons extra-virgin olive oil Adds moisture and contributes to a soft crust.
  • 1 tablespoon unsalted butter Used for greasing the loaf pan.

Method
 

Preparation
  1. In a large bowl, whisk together the flours, salt, instant yeast, and caraway seeds, if using.
  2. In a medium bowl, whisk together the lukewarm water and honey until dissolved.
  3. Add the wet mixture to the flour mixture, followed by 1 tablespoon of the oil. Mix until a sticky dough ball forms.
  4. Cover the bowl with a damp tea towel and set aside in a warm spot for 2 to 3 hours until doubled in volume.
Cooking
  1. Preheat the oven to 375ºF.
  2. Grease an 8.5x4.5-inch or 9x5-inch loaf pan generously with softened butter.
  3. Once the dough has doubled, drizzle the remaining oil over it and coat the surface. Shape it into a loaf and place it seam side down in the pan.
  4. Let the dough rise on the countertop for 45 minutes to an hour until it domes above the pan.
  5. Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned.
Serving
  1. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let it cool for at least 30 minutes before slicing.

Notes

To ensure perfect homemade rye bread, do not rush the rising time and check your water temperature to ensure it is lukewarm. Properly greasing the pan will make it easier to remove the bread without tearing. Store homemade rye bread at room temperature in a sealed plastic bag for optimum freshness.