Rye Bread made from Scratch
Recipe to make homemade from scratch Rye Bread, a soft and delicious bread perfect for recipes like Reubens or Friday Fish.
Equipment
- 4 X 8-inch loaf pan
- Non-stick spray
- Plastic Wrap
- Microwave Safe Measuring Cup
- KitchenAid Mixer dough hook
- Medium Bowl
Ingredients
- 1 1/4 cup Warm Water 110 degrees
- 1 1/2 tsp Molasses
- 2 1/4 tsp Yeast
- 1 Tbsp Oil
- 1 3/4 cup Flour
- 1 cup Bob's Red Mill Organic Dark Rye Flour
- 1 Tbsp Caraway Seeds
- 1/2 tsp Salt
Instructions
- Warm 1 1/4 cup water in a microwave safe measuring cup, then pour into the bowl of a KitchenAid mixer.
- To the warm water, add 1 1/2 tsp Molasses and 2 1/4 tsp yeast and then let it rest for 5 minutes.
- Next add the remaining ingredients to the mixing bowl and mix until the dough pulls away from the side of the bowl, around 4 minutes.
- Turn the dough on a clean countertop and shape into a ball, then place the dough into an oiled medium bowl, cover the bowl with plastic wrap and let rest for 1 hour to allow the dough to double in size.
- After the Rye dough has doubled, gently punch it down and then fold the edges in on itself working all around the dough ball.
- Flip the dough ball so the seam is down, recover the bowl and let rest 15 more minutes.
- Turn the Rye dough out onto a clean surface and then shape into a loaf.
- Spray a 4 X 8-inch loaf pan with non-stick spray and place the Rye into the pan, then cover and let rest for an additional 1 hour.
- Preheat your oven to 350 degrees.
- Finally, place the bread in the oven and bake for 30 minutes or until the internal temperature reaches between 180-200 degrees Fahrenheit.
- Remove the Rye bread from the oven and cool on a wire rack.