Classic Rye Bread

Name: Classic Rye Bread
Ingredients: 300 grams rye flour; 100 grams plain flour; 350 milliliters water (lukewarm); 2 teaspoon dry yeast (or 7 grams); 1 tablespoon honey; 1 teaspoon salt; 1 tablespoon caraway seeds

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This Classic Rye Bread is a robust loaf that you can enjoy with sandwiches or alongside soups. Its nutty flavor comes from the rye flour, giving the bread a unique taste and texture. The hearty loaf is perfect for toasting and pairs beautifully with various toppings.

Ingredients

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, combine 300 grams of rye flour, 100 grams of plain flour, 1 teaspoon of salt, and 1 tablespoon of caraway seeds. Mix well using a wooden spoon or spatula.
2. Mix Dough: Once frothy, pour the yeast mixture into the bowl of dry ingredients. Stir the mixture with a wooden spoon until a sticky dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. Don’t over-knead; just enough to develop the texture is fine.
4. First Rise: Shape the kneaded dough into a ball and place it back into the mixing bowl. Cover with a clean cloth and let it rise in a warm place for 60 minutes, or until it doubles in size. Ensure the bowl is covered to prevent the dough from drying out.
5. Shape Bread: After rising, punch down the dough gently to release the air. Shape it into a loaf and place it in a greased loaf pan (approximately 23x12 cm). Handle the dough gently to retain some air pockets.
6. Second Rise: Cover the loaf pan with a clean cloth and let it rise for another 30 minutes until it springs back when pressed gently. The bread should be quite puffy before baking.
7. Preheat Oven: While the bread is rising, preheat your oven to 220°C (428°F).
8. Bake the Bread: Once the oven is hot, uncover the loaf and place it in the oven. Bake for 30 minutes, or until the bread sounds hollow when tapped on the bottom. Internal temperature should reach 90°C (194°F) when fully baked.
9. Cool the Bread: Remove the bread from the oven and the loaf pan. Let it cool on a wire rack for at least 10 minutes before slicing. Allow the bread to cool completely before slicing for the best texture.
10. Activate Yeast: In a separate small bowl, mix 350 milliliters of lukewarm water with 2 teaspoons of dry yeast and 1 tablespoon of honey. Allow it to sit for about 5-10 minutes, until it becomes frothy. Make sure the water is not too hot, or it can kill the yeast.