A wonderful all-purpose, soft rye bread. Dense but tender and loaded with flavor. Makes great loaves or rolls. Simple & delicious ♥
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An Everyday Rye Bread Recipe
We eat A LOT of rye bread in my home. It’s our favorite for sandwiches, toast, or served with a smear of butter or soft cheese.
I developed this Soft Rye Bread recipe as a basic, simple, everyday rye bread. An “all-purpose” rye. Something that is great thrown into a loaf pan and sliced up for sandwiches, made into rolls or shaped into rounds and served with cheese or soup.
Looking for more bread recipes? Check out these recipes – No Knead Artisan Bread, Ukrainian Babka Bread & English Muffin Bread
Using a Stand Mixer
Some exciting news! There has been a wonderful new addition to my kitchen appliances – The Bosch Mixer ♥ (Update – 7 years later and it’s still running strong!)
Much thought went into what mixer was right for me and the work I need it to do. I’ve burned up too many mixers to mention and I decided to invest a little more money into something that would be the work horse I need.
So, you ask, what do I need all this power for….?
Bread. I love making bread.
Bread is truly my favorite thing to bake, but I’ve slowed down on making it BIG time the past few years. I have arthritis in my hands and wrists so serious kneading kills me some days.
Serious kneading also kills a lot of stand mixers. Not this one, though.
Ingredients & Instructions
All the ingredients are pretty straight forward here.
You’ll notice you’ll be using molasses instead of sugar. Molasses sweetens this bread with a light, earthy flavor and it helps deepen the color of the loaf.
I called for “rye flour”. Light or medium will do.
Oh, and if you don’t have a heavy duty mixer, you can certainly get your hands dirty and get busy kneading. I still do it when I can! Rye is extra sticky, so keep flouring your work surface and hands.
Hope you enjoy!
Amanda ♥
Rye Bread
Ingredients
- 1 1/2 cups warm water 110°F
- 2 packages of dry yeast or 2 1/4 teaspoons x 2
- 1 cup warm milk
- 1/3 cup molasses
- 3 tablespoon oil
- 1 tablespoon salt
- 2 large eggs
- 3 tablespoon caraway seeds
- 4 cups rye flour
- 4 1/2 cups all-purpose flour + extra for dusting & kneading
- 1-2 tablespoon melted butter OPTIONAL
Instructions
- I use a stand mixer for this recipe, but you can just as easily do this by hand. Rye dough is sticky stuff, so plan to flour your hands & work surface often.
- Dissolve yeast in warm water. I combine the two in my mixer and mix with dough hook until dissolved.
- Add milk, molasses, oil, salt, eggs, caraway seeds and flours.
- Using mixer & dough hook, mix on slow/medium speed for 6 – 8 minutes. If you’re kneading by hand, knead for about 10 minutes.
- Place dough in a large greased bowl. Cover with a kitchen towel and let rise in a warm, draft free spot for about an hour. The dough should double in size.
- Flour your hands and work surface. Shape dough into 3 loaves. I use greased loaf pans and free form the loaves. You can also shape the dough into rolls if you’d like.
- You can dust the tops of loaves with flour before rising OR brush with melted butter prior to baking (after rise).
- Cover again and let rise for an hour. The loaves will double in size.
- Preheat oven to 350° F. I prefer to use a baking stone, so preheat stone if using.
- Slash tops and brush with butter (if using).
- Place free form loaves on baking stone or place loaf pans in preheated oven.
- Bake loaves for about 45 minutes, rolls for about 12 minutes. Loaves should sound hollow sounding when tapped.
- Transfer bread to cooling rack. Cool, slice and enjoy. Store in an airtight container or bag. Rye stays delicious for days – I actually prefer it the day after baking.
- If you’re not going to bake 3 loaves of bread right away – you can store left over dough in the fridge, covered, for about a week.
- Enjoy 🙂
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