This easy rye bread has a soft, dense crumb with a slightly crunchy crust and lovely rye flavor. Perfect for sandwiches and toast!
Ingredients
Instructions
In bowl of stand mixer, combine yeast and warm water. Whisk and let sit 5-10 minutes until foamy.
Add rye flour, bread flour, salt, and oil. Mix with dough hook on low until cohesive dough forms.
Increase speed to medium-low and knead 5 minutes. If mixer struggles, rest dough 10 minutes, then knead 3 more minutes on medium.
Place in lightly oiled bowl, flip to coat, cover, and let rise 45 minutes until doubled.
Divide into two pieces (about 900g each). Fold opposite sides to center.
Perform 2 thumb folds to create log shape, rolling and sealing from right to left.
Place seam-side down in two greased 8-9 inch loaf pans.
Cover and let rise 30-45 minutes until dough rises above pan edge.
Preheat oven to 375°F. Bake 28-30 minutes until light golden brown or internal temperature reaches 185°F.
Remove from oven, turn out onto wire rack, and cool completely before slicing.
Nutrition
- Calories
- 196 kcal
- Carbohydrate Content
- 32 g
- Protein Content
- 5 g
- Fat Content
- 5 g
- Saturated Fat Content
- 0.4 g
- Trans Fat Content
- 0.02 g
- Sodium Content
- 390 mg
- Fiber Content
- 3 g
- Sugar Content
- 0.3 g
- Unsaturated Fat Content
- 5 g
- Serving Size
- 1 serving
