Having made no-knead bread over and over again, I wanted to find an easy rye bread recipe. This recipe was adapted from Sarcastingcooking.com. The recipe calls for organic whole-grain rye flour and milk but regular rye flour and water can be used as well. In that case, add 1 Tbsp. of sugar to the recipe.
Rye flour has a lower glycemic index than wheat flour. It also has less gluten so it takes a little longer to rise. You can use only rye flour in this recipe but it will be easier to bake if you use equal amounts of rye, whole wheat and bread flour for faster rising and heartier taste or 1 ½ cups of rye flour and 3 cups of bread flour for lighter taste. Adding a couple of tablespoons of caraway seeds is optional.
1 ½ cup organic whole-grain rye flour
3 cups bread flour
½ cups warm water
1 Tbsp. honey
1 package of active dry yeast
1 cup of milk at room temperature
1 tsp. salt
2 Tbsp. olive oil
- Proof the yeast by mixing with warm water and honey and letting it stand for about 5-10 minutes.
- Add all other ingredients and mix in a large bowl in a stand–on mixer or by hand for about 10 minutes until the dough does not stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place until it doubles in size. Usually, it takes a couple of hours.
- Punch the dough down, fold it in, and put in a non-stick bread loaf pan to rise for another hour or two.
- Preheat the oven to 425 F. Place the bread loaf pan in the center of the oven. Put a tray with water underneath the bread loaf pan to create steam to make a better crust.
- Bake for 40 minutes or until the crust turns golden brown.