In this article, I want to share my Homemade Rye Bread Recipe. It is a healthy and tasty bread to enjoy in our meals.
Rye is rich in fiber and carbohydrates, a grain full of nutritional values, and mineral salts. Rye stands out for the high values in Phosphorus, Potassium, Magnesium, and Calcium.
This Rye bread is healthy for everyone in the family. It recommends for diabetic patients.
I will share with you two ways of preparing this bread. We can make it by mixing rye flour with wholemeal flour. Another recipe is by mixing rye flour, wholemeal flour, and white wheat flour. In each case, we can cook it with sourdough or yeast.
For the rye bread, we use the yeast in moderate amounts than other bread preparation recipes.
The rye bread for the consistency of rye flour does not turn out porous like other wheat loaves of bread. It is more compact.
You can try our Black bread or No-Knead Bread.
Ingredients
Rye Bread – First Way
- 350 g of rye flour
- 150 g of integral flour
- 4 g dry yeast
- 250 ml lukewarm water
- 50 ml of olive oil
- 1 tsp of salt
Rye Bread – Second way
For the sourdough
- 75 g of all-purpose flour
- 1 tsp of dry yeast
- 50-70 ml of lukewarm water
For the bread dough
- sourdough
- 350 g of rye flour
- 150 g of wholemeal flour
- 250 ml of warm water
- 50 ml of olive oil
- 1 tsp of salt
Directions
As I quoted above, I tried to prepare rye bread in two ways, and in both cases, it has turned out tasty. The difference is that the rye bread cooks with yeast need a longer time to rise.
First way
- In a bowl, add rye flour, wholemeal flour, yeast, and salt. Add gradually warm water to knead the dough.
- When the dough forms, add the olive oil little by little, kneading the dough to absorb the oil.
- After kneading the dough for a few minutes until it makes soft, we will cover it and let it rise for 3 hours until the bread doubles in volume.
- After that, we will knead the bread dough again on a surface sprinkled with flour, and we will shape the bread as desired. You can round it or place it in an oval shape sprinkled with flour. Make some cuts on the surface and cover it to rise for another 2 hours.
- Rye bread is pretty compact and retains the shape you will give it. You can let the bread sit for the second levitation all night in the refrigerator and bake it in the oven the next day.
- Bake the bread in the preheated oven at 180 degrees for 30-35 minutes. Remove from the oven, let it cool and cut into slices to serve as desired.
Second Way
Unlike the above, for this way, I preferred to take the first dough with 00 flour using it as the sourdough to come for our bread.
- So in a bowl, we will mix the yeast with the flour and add the warm water. We will make a dough without kneading it much, cover it, and let it rise for 20-30 minutes.
- In a bowl, add rye flour, wholemeal flour, salt, and add the first dough. We will knead the bread by adding warm water gradually. Finally, add the olive oil.
- We will knead the dough until we get a soft dough. Cover and let it rise for 2-3 hours to double the volume.
- After that, we throw the dough on a surface sprinkled with flour, work it a little and shape it by placing it in the baking pan that we will bake. Sprinkle the oiled pan with flour, place the bread, make some cuts on the surface, dust it with flour and let it rise for another hour.
- We will bake it in a preheated oven at 180 degrees for 30-35 minutes.
- Remove the bread from the baking pan, let it cool, and cut it into slices to serve as desired.
Bon Appetit!
Thank you for supporting us and try our recipes. You are welcome to leave a comment or question on this recipe or other recipes you will find while exploring our Blog. We appreciate your opinion.
Don’t forget to follow us on our pages near social networks Facebook and Instagram to learn our latest recipes.