Homemade rye bread
Votes: 3
Time: 3 hours 15 minutes
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
A golden-brown, freshly baked loaf with a crisp crust and the incomparable aroma of baking are all compelling reasons to try this recipe. Rye flour contains less gluten, resulting in a denser loaf, and wheat flour is added to the dough to add porosity. However, the ratio can be adjusted according to personal preference. Rye flour and caraway seeds impart a distinctive flavor to this bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (7 g) of dry yeast
- 1 tbsp. sugar
- 3 tablespoons melted butter
- 1 egg
- 1 cup warm milk (about 40 degrees)
- 1.5 tsp salt
- 1 cup rye flour
- 2.5 cups of wheat flour
- 1 tbsp. cumin
- 1 teaspoon of vegetable oil
- 1 large egg, beaten
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Recipes with similar ingredients: yeast dough, eggs, milk, premium flour, rye flour, caraway
Cooking the dish according to the recipe:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add salt, rye and wheat flour, and caraway seeds.
Beat slowly until all the flour is incorporated, about 1 minute. Then mix on medium speed until the mixture forms a ball that pulls away from the sides of the bowl and wraps around the dough hook. - Remove the dough and shape it into a smooth ball using your hands. Lightly oil a bowl and place the dough in it, coating it in oil on all sides. Cover with plastic wrap and let it rest in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat oven to 170°C and lightly grease a 14 x 23cm long baking tin.
- Remove the dough from the bowl and place it on a lightly floured surface. Gently knead it a few times. Fold it over and roll it up until there are no creases, and place it in the prepared baking pan.
- Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour. Using a pastry brush, lightly brush the surface of the dough with beaten egg. Bake until lightly browned, about 45 minutes. Remove from the oven and cool on a wire rack.
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