Rye Bread

1. 1
   prep · ~5 min

   Activate the yeast.

   1.Pour warm water (110°F) into the stand mixer bowl.

   2.Stir in molasses until dissolved.

   3.Sprinkle yeast over the water and let stand until foamy, about 5 minutes.

   TIPWater hotter than 120°F will kill the yeast. It should feel warm, not hot, to the touch.
2. 2
   mix · ~1 min

   Combine the dry ingredients.

   In a separate bowl, whisk together bread flour, rye flour, salt, and caraway seeds.

3. 3
   knead · ~7 min

   Mix and knead the dough.

   1.Add the dry ingredients and vegetable oil to the yeast mixture.

   2.Attach the dough hook and mix on low speed until a shaggy dough forms.

   3.Increase speed to medium and knead until smooth and elastic, about 6 to 7 minutes.

   TIPRye flour has less gluten than wheat flour. The dough will be slightly tacky, not sticky. Avoid adding too much extra flour.
4. 4
   rest · ~60 min

   Let the dough rise.

   1.Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat.

   2.Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
5. 5
   prep · ~45 min

   Shape the loaf.

   1.Gently punch down the dough to deflate.

   2.Shape it into a log and place it seam-side down in a greased 9x5 inch loaf pan.

   3.Cover with the kitchen towel and let rise until the dough crowns just above the pan rim, about 45 minutes.
6. 6
   bake · ~35 min

   Bake the rye bread.

   Preheat the oven to 375°F. Bake the loaf for 30 to 35 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

7. 7
   rest · ~60 min

   Cool completely before slicing.

   1.Remove the loaf from the pan immediately and let it cool on a wire rack.

   2.Let the bread cool completely before slicing to avoid a gummy crumb.

   TIPSlicing warm bread stops the crumb from setting properly. Patience rewards you with perfect sandwich slices.

Cuisines we love