Description
A rustic, homemade rye bread that boasts deep, earthy flavors and a slightly chewy texture, ideal for sandwiches or served alongside soups.
Ingredients
Scale
- 2 cups rye flour (240 g)
- 2 1/2 cups all-purpose flour (300 g)
- 1 2/3 cups warm water (400 ml)
- 2 teaspoons instant yeast (6 g)
- 1 tablespoon molasses or honey (15 ml)
- 1 teaspoon apple cider vinegar (5 ml)
- 2 teaspoons salt (10 g)
- 1 teaspoon caraway seeds (optional)
- Flour for dusting as needed
Instructions
- Activate the Yeast: In a bowl, combine warm water, molasses, and yeast. Allow it to sit for 5-10 minutes until it becomes foamy.
- Mix the Dough: Add rye flour, all-purpose flour, salt, vinegar, and optional caraway seeds. Stir until a shaggy dough forms, then knead by hand for 8-10 minutes or in a mixer for 5 minutes.
- First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm space for 1-2 hours until doubled in size.
- Shape: Turn the dough onto a floured surface and shape it into a loaf. Transfer it into a floured banneton or a bowl lined with a towel.
- Second Rise: Cover and let it rise again for 45-60 minutes. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
- Score and Bake: Transfer dough to parchment paper, score the top, place in the preheated Dutch oven, cover, and bake for 25 minutes. Uncover and continue baking for 15-20 minutes until golden brown.
- Cool: Allow the bread to cool on a wire rack for at least one hour before slicing.
Notes
For a lighter version, consider substituting honey with a sugar alternative and serving with creative pairings like ice cream or alongside soups.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg