Rye is a grass grown as a grain and is used to make bread, pasta, and other carbs. Compared to wheat, rye is a healthier alternative as it reduces body weight, lowers insulin response, satisfies longer than wheat, and down-regulates some risky genes. This rye bread recipe by Bob’s Red Mill only has 5-star reviews, so we’re sure you’ll love its “deep, tangy flavor” perfect for sandwiches!
- 1 ¼ cups warm water (about 40°C)
- 1 ½ tsp molasses
- 2 ¼ tsp active dry yeast
- 1 tbsp oil
- 1 ¾ cups Artisan Bread Flour
- 1 cup organic dark rye flour
- 2 tbsp vital wheat gluten
- 1 tbsp caraway seeds
- 1 ½ tsp salt
Instructions: by hand
- Sprinkle yeast over water and molasses in a large mixing bowl and let sit for 5 minutes.
- Add remaining ingredients and mix until the dough pulls away from the sides of the bowl. Turn dough onto a lightly floured counter and knead for about 10 minutes, or until you can stretch a small portion of the dough into a thin membrane (this is called the “window pane test”).
- If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment.
- Place dough in a clean, oiled bowl, cover and allow to rise until doubled, about 1 hour. Punch down dough, cover, and let rise another 15 minutes. Preheat oven to 175°C and lightly oil an 8 x 4-inch loaf pan.
- Place dough on a lightly floured counter, shape into a loaf and place in prepared pan. Cover and let rise for 60 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation.
- Bake for 30 minutes until golden-brown and hollow sounding when tapped. Internal temp should be 180–200°F. Cool on a wire rack.
Instructions: using a bread machine
- Add ingredients to the bread pan following manufacturer’s instructions. Bake on machine’s basic wheat bread setting. Check dough before final rise and, if necessary, adjust its placement in the pan for level height during baking.