Light Rye
Discover the perfect balance of hearty and light with this irresistible Light Rye bread recipe. Made with a blend of nutty rye flour and versatile all-purpose flour, this homemade bread boasts a tender crumb and just the right amount of density, making it ideal for sandwiches or toast. A touch of honey adds subtle sweetness, while optional caraway seeds provide a classic, earthy flavor. The easy step-by-step process walks you through creating a beautifully risen loaf, complete with a golden crust and satisfying aroma. Whether you’re a seasoned baker or a beginner, this recipe delivers bakery-quality bread in just under two hours, perfect for elevating any meal.
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Recipe Information
Ingredients
- 200 grams Rye flour
- 300 grams All-purpose flour
- 7 grams Instant yeast
- 10 grams Salt
- 10 grams Caraway seeds (optional)
- 325 milliliters Warm water
- 15 grams Honey
- 20 grams Unsalted butter, melted
Instructions
In a large mixing bowl, combine the rye flour, all-purpose flour, instant yeast, salt, and caraway seeds (if using). Mix well to evenly distribute the ingredients.
In a separate bowl or a measuring cup, whisk together the warm water, honey, and melted butter.
Pour the wet ingredients into the dry ingredients. Stir until a soft and sticky dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. The dough may still be slightly tacky, which is normal due to the nature of rye flour.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it has doubled in size.
Punch down the dough and shape it into a loaf. Place the loaf onto a parchment-lined baking sheet or into a greased loaf pan.
Cover the loaf loosely with a kitchen towel and let it rise again for 30-45 minutes, or until it has puffed up noticeably.
Preheat your oven to 200°C (400°F) during the second rise.
Bake the loaf for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 403.1 g | 147% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 14.8 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1568 mg | 33% | |
*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.
