The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I need a rye bread recipe

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richawatt's picture
richawatt

I need a rye bread recipe

I just bought some rye flour and would like to try my hand at a rye loaf.  I was wondering if anyone knows a good simple beginer recipe.  Every recipe I come across has onions, or 100% rye, or marble rye.  I want just a plain rye loaf to start with. 

Mini Oven's picture
Mini Oven

Or do you mean 30% rye?

Use the search machine on this site, there are lots of recipes! Try the Rustic Bread in the left hand column and add extra water if you need to. :)

And read up on rye flour a little before starting a higher percentage, you might find yourself getting into sourdough. Rye and sourdough are married to each other and a Good 50 - 100% rye loaf just isn't the same without it.

For added flavor, I stick to caraway, coriander and fennel coarsly ground.  (But I've never been known to stick to anything.)

Mini O

lisah's picture
lisah

I made the recipe from Martha Stewart's baking handbook for Rye Bread with Cranberries and Pecans.  It was very very good.  I'm sure you could improve on it with a starter, but we liked it just the same.

 

4 oz pecan pieces toasted

1 1/4 cup water

1/4 oz yeast

10 oz bread flour

5 1/2 oz rye flour

2 1/2 teasp salt

1 tbs sugar

1 1/2 tbls carraway seeds

3/4 cup dried cranberries

1 large egg

coarse salt for sprinkling on top

Mix flours, salt, sugar together.  Add the water.  Knead with kithenaid on first speed until combined and then on 2nd speed for 4 minutes.  Add nuts and cranberries briefly until combined.  Shape into a ball and place in oiled container, cover and let rise until doubled.

Remove from container.  Press the dough into a large rectangle.  Roll the dough towards you and press to seal the edges.  Refine the shape of the loaf to your liking.  Cover with oiled wrap and let rise until almost doubled.

Preheat oven to 350.  Add a little water to the egg and mix well.  Brush the risen loaf with the egg wash and sprinkle with the coarse salt.  Cut a 3 slashes shortways across the loaf.  Bake on parchment until golden.  Cool completely before slicing with a serated knife.

This didn't last long in our house and is now a staple in my repetoire of bread baking.

 Enjoy.

 

ehanner's picture
ehanner

This is the link to the thread where my favorite deli style rye is located.
http://www.thefreshloaf.com/node/5076/eric039s-fav-rye#comment-25620

If you are not yet a sourdough baker increase the yeast to 2 tsp and make up the flour and water not added by adding 1/4 Cup water and 2/3 Cup flour. I use first clear flour but any bread flour will work. Hope this helps.

Eric

verminiusrex's picture
verminiusrex

Basic Rye Bread

 Preferment

5 oz rye flour

2 teaspoons sugar

1/4 teaspoon instant yeast 

10 oz water

Combine, cover with plastic wrap. Let ferment 6-8 hours at room temp or 24 hours in the fridge. 

 

Dough

11 oz bread flour

2 teaspoons salt

1 teaspoon caraway seeds 

1 teaspoon instant yeast

Preferment

Knead until combined, proof until doubled about 1-2 hours, shape,  proof 45-60 minutes, bake at 400 degrees for 40 minutes.  Cool before cutting.

richawatt's picture
richawatt

thanks all

bensara91513's picture
bensara91513

I baked this one yesterday. I was not crazy about the look of it (which was probably due to something I did, not necessarily the recipe.), but ooooo the taste! Loved it. I did forget to put the coffee in, because they omit it later in the recipe, but I did not notice any lack of flavor. I did not get the bread to 200 degrees, but it was fine anyway. (This is a very dark, soft bread. Very heavy bread--you might want to have with dinner rather than for a sandwich. But again, very flavorful!)


German Dark Rye Bread

2 cups water (105 to 115 degrees)
2 packages of active dry yeast
½ cup honey
3 tablespoon melted butter
3 cups unbleached all purpose flour
3 ½ cups rye flour
1 ½ tablespoon caraway seeds
8 teaspoon vital wheat gluten
3 Tablespoons cocoa
1 ½ teaspoon instant coffee powder
2 tsp salt
3 tablespoon instant potato flakes
1 ½ teaspoon onion powder
Dissolve yeast in warm water
Attach flat beater

Place unbleached white flour, cocoa, caraway seeds, gluten, potato flakes onion powder and salt in stand mixer bowl. Stir to mix ingredients. Add yeast water , honey and butter. Mix on speed 2 to moisten. Turn mixer to speed 6 and beat for 3 minutes. Turn mixer down to speed 2 and add enough rye flour to make soft tacky dough. Knead 4 to 6 minutes.
Remove from mixer and knead into a tight ball and put in greased bowl turning dough over to coat all sides. Cover and let rise until dough is doubled. This will take 1 to 1 ½ hours.
Punch down dough and cut into 2 pieces and shape for 2 loaf pans or 2 round loaves. Cover and let rise again for 45 minutes to 1 hour. Brush with oil and sprinkle coarse salt over loaves. If shaping into round loaves coat bottom of loaf with corn meal and place on greased baking sheet. Slash tops in several places with serrated knife right before putting into oven.
Bake 25 minutes in a 400 degree oven until internal temperature reads 200 degrees on an instant read thermometer.