Photo: Homemade Rye Bread Recipe
1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten
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 the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
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By miagrrl_11166965
Houston, TX
on May 29, 2011
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I think this was a very easy bread to make. It tasted pretty good. I have tried several other rye recipes in the past and they failed every time. By the time is rose I had way too much dough and had to trim some off. The texture was spot on, not too soft, not too hard/crusty. The egg wash on top gave it a very pretty sheen. I did modify this recipe a little bit the second time I made it, by adding a little more rye flour (I substituted a half the all purpose flour for more rye flour and added almost twice the amount of caraway seeds- and the taste was spot on the second time. But even " as is" it's a decent, light-tasting rye bread, perfect for sandwiches and very good lightly toasted in the oven. Definitely try it out!
By ccozza
on October 21, 2010
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you state to preheat the oven 1 hour before baking time/ before second rising. That must be very confusing to new bakers.
"Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times."
As far as flavor the bread is on it's second rising so I can not rate that part.
By keith_13094310
La Quinta, 43
on August 23, 2010
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Easy directions with great results. My cooking time was only 30 minutes at 350 degrees. Results were incredible. Now I'm ready for Sourdough.
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