Classic Rye Bread
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
2 hours 10 minutes
Prep time
30 minutes
Marinade/Proof time
1 hour
Cook time
30 minutes
Resting time
10 minutes
Rye bread has deep roots in many cultures, especially in Eastern Europe, where its nutty flavor and dense texture are cherished. The combination of rye flour with a hint of sweetness from honey is a classic representation of this traditional bread. The method of allowing the dough to rise twice ensures a hearty loaf, making it perfect for sandwiches or enjoyed with a warm bowl of soup. This recipe reflects the timeless essence of classic rye bread as inspired by generations of bakers, bringing warmth and comfort to every table.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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300 grams rye flour
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100 grams plain flour
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350 milliliters water (lukewarm)
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2 teaspoon dry yeast (or 7 grams)
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1 tablespoon honey
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1 teaspoon salt
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1 tablespoon caraway seeds
Instructions
- 1. Combine Dry Ingredients: In a large mixing bowl, combine 300 grams of rye flour, 100 grams of plain flour, 1 teaspoon of salt, and 1 tablespoon of caraway seeds. Mix well using a wooden spoon or spatula.
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2.
Activate Yeast:
In a separate small bowl, mix 350 milliliters of lukewarm water with 2 teaspoons of dry yeast and 1 tablespoon of honey. Allow it to sit for about 5-10 minutes, until it becomes frothy.
Make sure the water is not too hot, or it can kill the yeast.
- 3. Mix Dough: Once frothy, pour the yeast mixture into the bowl of dry ingredients. Stir the mixture with a wooden spoon until a sticky dough forms.
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4.
Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Don’t over-knead; just enough to develop the texture is fine.
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5.
First Rise:
Shape the kneaded dough into a ball and place it back into the mixing bowl. Cover with a clean cloth and let it rise in a warm place for 60 minutes, or until it doubles in size.
Ensure the bowl is covered to prevent the dough from drying out.
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6.
Shape Bread:
After rising, punch down the dough gently to release the air. Shape it into a loaf and place it in a greased loaf pan (approximately 23x12 cm).
Handle the dough gently to retain some air pockets.
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7.
Second Rise:
Cover the loaf pan with a clean cloth and let it rise for another 30 minutes until it springs back when pressed gently.
The bread should be quite puffy before baking.
- 8. Preheat Oven: While the bread is rising, preheat your oven to 220°C (428°F).
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9.
Bake the Bread:
Once the oven is hot, uncover the loaf and place it in the oven. Bake for 30 minutes, or until the bread sounds hollow when tapped on the bottom.
Internal temperature should reach 90°C (194°F) when fully baked.
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10.
Cool the Bread:
Remove the bread from the oven and the loaf pan. Let it cool on a wire rack for at least 10 minutes before slicing.
Allow the bread to cool completely before slicing for the best texture.
Tips and Variations
- For a slightly sweeter bread, add an extra teaspoon of honey to the dough.
- If you enjoy a stronger flavor, consider adding more caraway seeds or even chopped nuts or seeds for texture and taste.
- This bread can also be made ahead and stored in an airtight container for freshness.
Equipment Required
Suggested Pairings
Sides
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The nutty flavor of rye bread complements the tangy and rich taste of tomato soup perfectly.
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The crunch and acidity of pickles balance the dense texture of the rye.
Drinks
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A warm herbal tea highlights the earthy notes of the rye bread and is comforting.
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The crispness of light beer contrasts well with the density of rye bread.
Other Food Dishes
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Rye bread's robust flavor pairs well with the smoky and creamy textures of the sandwich.
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A simple spread that enhances the bread’s flavour, perfect as a light appetiser.