American
Rye Bread Recipe
This
rye bread recipe uses white rye flour for a light bread that is great
with meals or sandwiches. For a more traditional rye bread, add caraway
seeds and substitute dark rye flour for the white rye. But we think
you’ll fall in love with the great light taste of white rye.
Ingredients
2 tablespoons butter,
melted
2 cups white rye flour
3 cups high protein bread flour
2 tablespoons wheat
gluten
1 seven gram packet instant
yeast
2 cups water at 105 degrees
1 1/2 teaspoons salt
1/2 tablespoon caraway
seeds (optional)
1 tablespoon molasses or molasses
crystals
2 tablespoons melted butter
Note: In place of
the flours and gluten, you can substitute our Hi-Country
Rye Flour Blend. If you use this flour blend, your dough will include
a dough conditioner that will strengthen the gluten structure and enhance
yeast growth.
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Directions
1. Melt the butter
in the microwave and set it aside to cool. With shortening or butter,
grease a large bowl for the dough and 2 large loaf pans (8½ x
4½). If you are going to make hearth loaves, grease a baking
sheet and sprinkle it with cornmeal.
2. Measure the flours into a large bowl by whisking the flour so that
it not packed and then spooning it into the measure followed by leveling
the top with a straightedge. Add the gluten and stir to combine.
3. Put about 1/3 of the flour in the bowl of your stand type mixer equipped
with a dough hook. Add the yeast. Add the water at the indicated temperature.
With the dough hook, run the machine for thirty seconds to mix the water
with the flour to create a slurry. Add the rest of the flour. Add the
salt, the optional caraway seeds, the molasses, and the melted butter.
Mix at medium speed for about three minutes or until the gluten has
formed and the dough is elastic. The dough should be soft but not too
sticky. To reach the right consistency, you may need to dribble a little
extra water (maybe one tablespoon) or flour as the dough is kneading.
Place the dough in the prepared bowl and cover it to keep the dough
from drying while it rises. Let it rise until it doubles.
4. Gently deflate the dough and form two loaves either as free-standing
loaves on a baking sheet or sandwich loaves for your bread pans. Cover
the loaves and let them rise again until the dough is soft and puffy,
about doubled in size.
5. If you are going to make hearth bread with its, chewy, crisp crust,
see the direction for baking listed for “EZ Sourdough Bread.”
If not, preheat the oven to 350 degrees. Bake the bread for about 35
minutes. The time will vary depending on your loaves, the pans, and
your oven. The bread should make a hollow sound when thumped on the
bottom. The internal temperature of the loaves should be 190 degrees.
6. Remove the loaves form the pans and let them cool on a wire rack.
Cool completely, or nearly so, before slicing.
For helpful suggestions
for making your bread turn out perfect, see “Troubleshooting Notes
on Making Breads,” especially the notes for rye breads.
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