Best rye bread recipe.This French rye rustic bread is made of whole wheat and rye flour. It has crunchy crust and a soft, flavorful chewy middle. It is absolutely delicious.
Rye bread recipe , as the name suggests, is bread made using rye flour, and it comes in as many varieties as wheat bread does, with colors ranging from white to dark and everywhere in between. Rye is typically denser than wheat bread, and therefore more filling. It’s well-suited to hearty, brothy soups, and fantastic for mopping up the dregs of a thick stew, leaving you full to the brim and thoroughly satisfied with your meal. Rye bread recipe was introduced to Great Britain by the Saxons and the Danes – or Vikings – who found the grain extremely well suited to the British climate.
The first thing you’ll notice about rye bread if you’re used to eating white wheat breads – particularly those bought pre-packaged from a supermarket – is its massive difference in texture and taste. Freshly made rye bread has a unique, slightly sour taste to it that neatly complements the lingering warmth from the oven. As rye bread cools, it adopts a firmer texture than that of wheat bread, particularly the darker varieties, and as such it’s ideal for making toast. Although you can choose to put whatever you like on your rye toast, the natural firmness of rye bread lends it a structural integrity that might be alien to white wheat bread enthusiasts, so feel free to be generous with your toppings. Avocado, spread over the bread, with a topping of baby spinach and smoked salmon is a particularly good pairing, as these subtle flavors don’t overpower that of the bread, and the creamy texture of your salmon and avocado will contrast nicely against your crunchy spinach and, of course, your freshly cooked toast.
To get a great rise with puffy, airy rye, you’re best to pair it with another grain such as wheat, but these detract from the rye flavor. True rye bread enthusiasts swear by using only rye flour, which is far denser than the alternative (and infinitely better for toasting), and gives you an authentic rye flavor to serve with whatever topping or spread you like. Rye, as it lacks the gluten bonds common to other forms of bread, takes an enormously long time to rise, so you must be patient with your rye bread – some recipes demand leaving it overnight, or longer – or use a starter made from yoghurt and buttermilk to quicken the rising process.
One of the great strengths of rye bread is that, thanks to its strong, distinctive flavor, you can get creative with your additives to the recipe. For a sweeter rye, try mixing your dough with boiling water, which converts the starch in the dough into sugar through the magic of chemistry. Some manufacturers add treacle to their dough to counterbalance the tanginess of rye bread, but such extreme measures are strictly optional. Adding fat or butter to the dough does give it a softer texture, and in Scandinavia and Eastern Europe it’s popular to add caraway seeds to the rye. This, of course, dulls its versatility, and reduces its suitability for marmalade and jam. Whatever you decide to add to your rye bread, make sure to do it to a relatively small portion of your batch, and leave an unblemished section so you’re guaranteed to have a nice, healthy amount of plain dough for your later consumption.
EASY RYE BREAD RECIPE
- White or wholemeal flour- 250 gm
- Rye flour- 125 gm
- Dry Instant Yeast- 7 gm
- Sugar- 5 gm
- Warm water- 250 ml
- Honey-1 tbsp
- Butter- 5 gm
- Salt- 10 gm
- Mix yeast and sugar with 40 ml of warm ( but not hot) water.
- In a separate bowl combine 150 gm of white or wholemeal flour with 60 gm of rye flour. Put both bowls aside for 15 minutes.
- Combine all the remaining ingredients( water, honey, sugar,butter, salt..) to form a dough. You can knead dough in the stand mixer for 5 minutes on slow speed and 5 minutes on medium speed. Rye flour absorbs lots of water, so you may need to add more.Remember that rye flour contains less gluten, it simply means that the texture of your rye loaf will not be as light and elastic as the texture of a normal white loaf.
- Form a ball. Place it on the baking tray,brush generously with olive oil and leave it to rise for 1 hour in warm place.
- Preheat your oven to 220 C. Dust the dough with flour and bake 40-50 minutes.
- Transfer to a wire cooling rack and leave to cool for at least 30 mins.