Corn Rye Bread
Elevate your homemade bread game with this hearty and flavorful Corn Rye Bread, a perfect blend of rustic textures and robust flavors. Featuring a unique combination of cornmeal and rye flour, this artisan loaf boasts a tender yet hearty crumb complemented by the earthy aroma of caraway seeds. The delicate sweetness of honey enhances its flavor profile, while the double-rise technique ensures a perfectly airy texture. Ideal as a snack, sandwich base, or paired with soups and stews, this bread is a versatile addition to any table. With its golden crust and satisfying bite, this Corn Rye Bread recipe is a must-try for bread enthusiasts seeking a delicious, homemade alternative to store-bought loaves.
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Recipe Information
Ingredients
- 120 g Cornmeal
- 240 ml Boiling water
- 7 g Active dry yeast
- 120 ml Lukewarm water
- 30 ml Honey
- 200 g Rye flour
- 300 g Bread flour
- 10 g Caraway seeds
- 10 g Salt
- 30 ml Vegetable oil or melted butter
Instructions
In a medium-sized bowl, combine the cornmeal and boiling water. Stir until smooth and let the mixture cool to lukewarm, about 15-20 minutes.
In a small bowl, dissolve the active dry yeast in lukewarm water and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the cooled cornmeal mixture, the yeast mixture, and honey. Stir well to combine.
Add the rye flour, bread flour, caraway seeds, and salt to the wet ingredients. Mix together until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add small amounts of bread flour as needed.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for about 1 1/2 to 2 hours, or until it has doubled in size.
Punch down the dough, turn it out onto a lightly floured surface, and shape it into a round or oval loaf. Place the loaf on a greased or parchment-lined baking sheet.
Cover the loaf loosely with a kitchen towel and let it rise again for about 30-40 minutes, or until it has puffed up slightly.
Preheat your oven to 190°C (375°F). If desired, slash the top of the loaf with a sharp knife for a decorative look.
Bake the bread in the preheated oven for about 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.8 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 16 mg | 1% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
