Easy Rye Bread Recipe

Home » Baking » Easy Rye Bread Recipe

Easy To Make Rye Bread Recipe

Do you like baking bread at home? Would you like to try an Easy Rye Bread recipe. Rye is a hearty grain, and this easy rye bread recipe will yield a very healthy and hearty loaf of bread. This recipe for rye bread is easy because it requires no sourdough starter. It’s also a great healthy alternative for those watching their fat intake because eggs and oil are not in the ingredient list. It’s moist but very dense because only rye flour is used. The extra yeast keeps it from becoming like a clay pigeon. To lighten the loaf and give it a crunchier texture, all-purpose flour and rye meal can replace some of the dark rye flour as indicated below. This recipe is based on a basic Russian Dark Rye Bread Recipe.

Makes 1 loaf Easy Russian Rye Bread
Prep Time: 20 minutes
Cook Time: 35 minutes

Ingredients:
-500 grams whole rye flour
-500 grams strong white wheat flour
-molasses or malt – 2 tablespoons

-1/2 pint tepid water
-2 teaspoons dried yeast

-sea salt

Follow These Steps to Make A Great Rye Loaf
Sieve together equal parts of strong light rye and dark rye flour and a good teaspoonful of sea salt.
Add 2 tablespoons of molasses or malt to 1/2 pint of warm water
Add two teaspoonfuls of dried yeast and leave the mixture to bubble up for about 15 minutes.

Put a dip in the center of the flour and add the molasses or malt mix. Then and add 2 tablespoonfuls of vegetable oil.
Work the fluid into the flour gradually. You should get a dough mix which is slightly sticky but not sticky enough to actually stick to your fingers once everything is well mixed.
Now knead the mixture thoroughly for a good five minutes, so that the dough becomes more elastic feeling.

Set the dough to rise in a warm place for 1 – 2 hours – long enough that it doubles in size.

Pre-heat the oven to 350 degrees. While you’re waiting for the oven…knock the dough down with your fists and give it another really good knead (5 minutes or more). Divide your dough into two loaves and shape them as you like. I find they cook a little more evenly in a bread tin. Let the covered dough rise again until the it is again twice the size.

Pop the loaves into the oven and bake them for around 40-45 minutes. You may want to take them out and turn them over after about half an hour, so that the bottom cooks properly. Turn the oven down a notch at this point.

This gives loaves which are slightly sweet with a good texture – not too dense. If you want an even sweeter result add a little more molasses or malt. You can also add caraway seeds to the mix before kneading. Another good variation is to add a little cocoa powder – about 1 tablespoonful.