- Dish type
- Brown bread
- Rye bread
Rye is a grass so the flour created from its seed has a lower protein level than strong bread flours, so less gluten is produced. Additionally, the dough can be shaped for a free standing loaf as well.
Dorset, England, UK
49 people made this
IngredientsMakes: 1 900g / 2 lb loaf rye bread
- 300g rye flour
- 200g strong white flour
- 10g salt
- 1 (7g) sachet fast action dried yeast
- 25g olive oil
- 250ml to 275ml cold water
MethodPrep:30min ›Cook:35min ›Extra time:4hr proofing › Ready in:5hr5min
- Put all the dry ingredients into a mixing bowl making sure the salt is kept away from the yeast. Add the olive oil and 250ml of water. Mix together and add extra water until the dough comes together ready for kneading. The dough should be slightly sticky but not wet.
- Lightly oil the work surface and knead by hand for 10 minutes or 5 to 7 minutes using your mixer at medium speed with the dough hook. Lightly oil a container and put the dough in it, cover and leave until the dough has doubled in size. This may take several hours so be patient because the end result is worth it.
- Once the dough has doubled in size, lightly oil the work surface and tip out the dough. Knock the dough back removing the air, stretch and fold the dough and shape to fit a greased 900g/2 lb loaf tin. Place the dough into the tin, cover, and let it rise until the dough is peeking above the top of the tin. It will take about 2 hours for the second rise.
- Preheat the oven to 220 C / 200 C fan / Gas 6 and place a roasting tin of between 500ml and 600ml of water in the bottom of the oven to generate steam. The use of steam helps to create a wonderful crust.
- Bake the loaf for 35 to 38 minutes, tap the top of the loaf to get the drum sound, you know the loaf is baked. Tip onto a cooling rack and when cold, slice, butter and enjoy.
If you want the loaf to have more rye content reduce the strong white flour accordingly.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Good recipe! I have made this 3 times now and have slightly adjusted it for my wheat and dairy free needs. I have to use free from bread flour which needs more liquid and is quite heavy along with stone ground rye flour quite dense. So have used more liquid, slightly warm temperature not cold to speed up the proving process and increased yeast to 9g. Lovely loaf, no sugar either, excellent!-16 Apr 2018
I hope you enjoy this as well.-29 Feb 2016
- 600 g Doves Farm Organic White Rye Flour
- 1 tsp Doves Farm Quick Yeast
- 1 tsp sugar
- 375 ml tepid water
- ½ tsp salt
- 2 tbsp oil
- oil, for tin
- Put the flour, yeast and sugar into a bowl and mix together.
- Pour in the water and when everything looks craggy and lumpy, stir in the salt.
- Stir in the oil.
- Using your hands, gather everything together into a doughy mass.
- Knead the dough, in the bowl for 50 presses.
- Cover with an upturned mixing bowl and leave in a warm place, for the dough to double in size, about 2 hours.
- Rub some oil around the inside of a 1kg/2lb bread tin or insert a baking liner.
- Knead the dough for another 50 presses.
- Shape the dough and put it into the prepared tin.
- Invert a mixing bowl over the tin and leave in a warm place to rise for 40 minutes.
- Pre-heat the oven.
- Remove the bowl and bake for 45-50 minutes.
- Turn the loaf out onto a wire rack and leave to cool.
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Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Yeast – I used active dry yeast. You can use instant yeast and just mix it straight in with the dry ingredients.
- Molasses – Blackstrap works best.
- Cocoa powder – Unsweetened.
- Salt – As much or little as you like.
- Vegetable oil – Canola, safflower, of sunflower oils can be used instead.
- Caraway seeds – Whole seeds to give you that classic rye bread flavor.
- Flour – You’ll need rye flour and all purpose flours.
- Cornmeal – Fine ground.
How to make rye bread
- Proof the yeast: Add the lukewarm water and yeast to the bowl of your mixer. Give it a quick stir, and leave the mixture for 5-10 minutes to foam up.
- Form the dough: Add the brown sugar, salt, caraway seeds, oil, rye flour, and 2 1/2 cups of the all-purpose flour. Using the dough hook, mix on medium speed until smooth. Add the remaining flour and mix until the dough is firm and comes clean off the sides of the bowl. About 5 minutes.
- Rise: Spray a large mixing bowl with cooking spray. Place the dough in the bowl, spritz the top of the dough with oil, and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free environment for 30-40 minutes, or until doubled in size. Preheat the oven to 425F. Place a piece of parchment paper on a baking sheet and sprinkle it with a bit of cornmeal. Punch the dough down and form it into a ball by pulling the dough from the center to underneath, repeat these pulls about 4 or 5 times. Sprinkle some flour over the risen dough. Cut a few slashes into the top of the dough with a sharp knife. Place the ball on the the prepared baking sheet. Let it rise for 30-40 minutes or until doubled in size in a warm, draft-free environment.
- Bake: Pour 1 cup of water into a shallow metal pan and place it onto the lower rack of your oven. Transfer the dough, with the parchment paper, onto a baking sheet or dutch oven. Bake for 30 minutes or until crusty and golden brown.
- 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
- 2 1/4 cups warm water (110 degrees)
- 3 tablespoons plus 2 teaspoons honey
- 4 tablespoons unsalted butter, melted, plus more for bowl and pans
- 2 tablespoons caraway seeds, plus more for topping
- 4 1/2 teaspoons salt
- 4 cups all-purpose flour, plus more for surface and dusting
- 2 1/2 cups rye flour
- 1 large egg white
- Nonstick cooking spray
In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl cover with plastic wrap.
Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves sprinkle with caraway seeds.
Spray two pieces of plastic wrap with nonstick cooking spray drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly turn out loaves. Let cool completely before slicing.
In a heatproof large bowl or the bowl of a stand mixer, pour scalded milk over butter, sugar, and salt. Stir and cool.
Dissolve yeast in lukewarm water.
Add softened yeast and 3 cups rye flour to the milk mixture. Using the paddle attachment of your stand mixer, or by hand, beat thoroughly. Add the remaining rye flour and beat again until flour is thoroughly combined.
Scrape dough out into a clean, greased bowl, cover, and let rise in warm place until doubled in bulk, about 1 hour, or follow this quick tip to cut the rise time.
Scrape dough back into clean stand mixer bowl and, using the dough hook, knead in the whole-wheat flour and caraway seed, if using, until dough is smooth. (Alternatively, the kneading can be done by hand on a well-floured surface.)
Divide the dough in half and shape into 2 oblong or round loaves. Place loaves on parchment-lined or greased baking sheets. (Bread can also be placed in greased 9-inch-by-5-inch loaf pans or 9-inch round pans.)
Cover and let rise in warm place until doubled in bulk, about 1 hour.
Meanwhile, heat oven to 450 F. Brush the loaves with beaten egg white.
Reduce heat to 350 F and bake 35 to 40 minutes longer or until an instant-read thermometer inserted in the center of the loaves registers 190 F.
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Easy Rye Flour Bread Recipe
- 3 cups (750 ml) lukewarm water
- 2 packages active dry yeast
- 4 tablespoons honey
- whole wheat flour
- 4 tablespoons vegetable oil
- 1 tablespoon salt
- 2½ cups rye flour
- 2 teaspoons caraway seeds
Pour the water into a dip bowl. Stir in the yeast until well blended.
Add clear honey and 3 cups of whole wheat flour. Beat 2½ minutes with an electric beater. Cover and let rise for 15 minutes.
Add vegetable oil, salt, rye flour and caraway seeds. Mix well. Add enough whole wheat flour (3-4 cups) so that the dough no longer sticks to the side of the bowl.
Turn the dough out on a floured working surface. Knead for 10 minutes.
Wash out the mixing bowl and dry thoroughly. Grease inside of the bowl with vegetable oil. Put in the dough and turn it around so that all the surfaces of the dough are coated. Cover with paper towel and let rise at room temperature for 1 hour.
Grease 3 loaf tins with vegetable oil. Punch down the dough and divide it into 3 parts. Knead each part, slightly shaping it into a loaf. Fill the tins. Cover with paper towel and let rise for 30 minutes.
Preheat the oven to 350 F (175 C). Bake in preheated oven for 50 minutes.
Turn off the oven. Turn out the loaves immediately onto wire rack to cool. Serve rye bread warm.
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All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
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