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Homemade Rye Bread
Created by: Howcan Team
Ingredients
- 2 cups rye flour
- 1 cup all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water
- 2 tbsp molasses
- 1 tbsp caraway seeds
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy.
- Add the molasses, caraway seeds, and salt to the yeast mixture and stir to combine.
- Gradually add the rye flour and all-purpose flour to the mixture, stirring until a dough forms.
- Transfer the dough to a floured surface and knead for 8-10 minutes, adding more flour if necessary, until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place the loaf on a greased baking sheet, cover with the kitchen towel, and let it rise for an additional 30 minutes.
- Preheat the oven to 375°F (190°C).
- Brush the top of the loaf with olive oil and make a few shallow slashes with a sharp knife.
- Bake the bread for 30-35 minutes, or until it sounds hollow when tapped on the bottom.
- Allow the bread to cool on a wire rack before slicing and serving. Enjoy your homemade rye bread!
Rye bread has a rich history dating back to the Middle Ages in Europe, where it was a staple food due to the hardiness of rye grain in harsh climates. This dense, flavorful bread has been a traditional favorite in countries like Germany, Scandinavia, and Russia. Chefs like Magnus Nilsson of Fäviken in Sweden have elevated rye bread to gourmet status, using ancient baking techniques and locally sourced grains. Today, the best rye bread can be found in artisan bakeries across Scandinavia, where the use of sourdough starter and a slow fermentation process are crucial for achieving the perfect tangy flavor and dense texture.
120 min
1 loaf
120 per slice calories
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