Rye Bread Recipe
Alright, here’s a recipe I scoured somewhere off the internet and adapted to my liking.
If you’re after delicious bread with a crunchy crust (as could be found in Germany), give this one a try.
- Kitchen Aid with dough hook. (I’ve made this by hand. It’s quite sticky and tough.)
- 20 1/2 oz water (divided)
- 1 pack dry yeast (or 2 1/4 tsp if you’ve got a jar of it)
- 1 tsp honey
- 3.25 tsp salt (I use sea salt)
- 5.5 cups bread flour
- 2.25 cups rye flour
Take 1/4 oz of the allotted water and gently warm it to lukewarm. While that’s warming up, put the honey in the mixing bowl. Type of honey doesn’t really matter.
Making sure the water is comfortable to the touch, add the water to the honey in the bowl and stir to dissolve.
Add the yeast, and stir to at least get it all wet and non-clumpy.
Let the yeast rest for ~10 minutes. The yeast will foam and increase in volume.
During that time, take the remainder of the water (20 1/4oz), add the 3 1/4 tsp of salt and warm it, gently, on the stove, dissolving the salt in the water.
Once the water is warm, the salt is dissolved and the yeast is frothing away, add the flour to the yeast, then add the warm saltwater.
I use a Kitchen Aid, this dough is pretty tough to ply by hand. Start on lowest setting and increase at your discretion.
If the dough is just too tough and rye flour crumbs fall off as you fold it by hand, add a scant palmful of water, then mix again with the Kitchen Aid. The dough should be slightly sticky to the touch, and pliable.
Return to the bowl, cover loosely with cellophane, and let it rise for 20 minutes.
Punch the dough down, and shape it into a loaf.
Place the loaf on a floured baking sheet, and cover with damp paper towels (or a damp cloth) for 40 minutes.
Preheat your oven to 430F.
Score the top of the loaf with a sharp knife to allow the bread to expand in a controlled way.
Place baking sheet on the center rack and bake for 40 minutes.
Remove, let cool, enjoy.