Rye Bread
A simple recipe for homemade rye bread.
Ingredients
- 1 cup Milk (Scalded)
- 2.5 cups Rye Flour (Plus more for dusting)
- 1 cup Bread Flour
- 2.25 teaspoons Active Dry Yeast
- 1.5 teaspoons Salt
- 1 tablespoon Sugar
- 2 tablespoons Butter (Unsalted, melted)
- 0.5 cup Water (Warm (105-115°F))
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Instructions
- 1In a saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat and let cool slightly until lukewarm (about 100-110°F).
- 2In a large bowl, combine the warm water, sugar, and active dry yeast. Let stand for 5-10 minutes, or until foamy.
- 3Add the cooled milk, melted butter, and salt to the yeast mixture. Gradually add the rye flour and bread flour, mixing until a shaggy dough forms.
- 4Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5 minutes.
- 5Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6Punch down the dough to release the air. Shape the dough into a round or oblong loaf.
- 7Place the shaped loaf on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 30-45 minutes, or until almost doubled in size.
- 8Preheat oven to 375°F (190°C). Bake for 40-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- 9Let the bread cool completely on a wire rack before slicing and serving.
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