A delicious 1-loaf rye bread that is simple enough to kneed by hand.

Source

http://www.thecrepesofwrath.com/2017/01/30/beginners-rye-bread/

Change Log

  • Reduced salt
  • Swapped molasses for honey

Equipment

  • One 4-1/2 x 8-1/2 inch loaf pan.

Ingredients

  • 7 grams (2¼ teaspoons) active dry yeast
  • 1 cup + 2 tablespoons warm water (about 110-115° F)
  • 1½ tablespoons molasses- divided into ½ tablespoon and 1 tablespoon
  • 30 grams (2 tablespoons) unsalted butter, melted
  • 1 tablespoon caraway seeds, plus more for topping
  • 10 grams salt
  • 255 grams (2 cups) all-purpose flour, plus more for dusting
  • 160 grams (1¼ cup) rye flour
  • 1 egg white, for brushing

Instructions

Yeast

  • In a large bowl, sprinkle yeast over ¼ cup of warm water.
  • Add in ½ tablespoon molasses and whisk until the yeast dissolves.
  • Let the mixture stand for about 5 minutes, until foamy.

After 5 minutes…

  • Add in and mix to combine:
    • Remaining water
    • Molasses
    • Melted butter
    • Caraway seeds
    • Salt

Combine with flours and first rise

  • Gradually add in rye and all-purpose flours, one cup at a time, until the dough comes away from the sides of the bowl and forms a sticky ball (add more warm water if too dry).
  • Knead the dough on a floured surface for about 5 minutes.
  • Shape into a ball and transfer to a large buttered/oiled bowl.
  • Cover tightly with plastic wrap, and set in a warm place to rise for about 1 hour, or until doubled in size.

Prepare loaf pan and second rise

  • Butter a 4-1/2 x 8-1/2 inch loaf pan and set aside.
  • When the dough has risen, punch it down and on a lightly floured surface
  • Roll the dough into a 7 x 7-inch square, then fold it into thirds, and pinch the ends to seal.
  • Place the dough, seam-side-down, in the loaf pan and brush with egg white.
  • Sprinkle the top of the dough with caraway seeds.
  • Spray a piece of plastic wrap with cooking spray and place it on top of the dough.
  • Let stand for 45 minutes to 1 hour, until the dough touches the plastic wrap.

Bake

  • Preheat oven to 450° F.
  • Once heated to 450° F, reduce temperature to 400° F.
  • Remove plastic wrap from loaf pan, place in oven, and bake for 45-55 minutes, rotating the pan halfway through baking, until the top is golden brown.
  • Turn out bread onto a cooling rack.
  • Let cool a least 30 minutes before slicing.