Light Rye Bread
Elevate your homemade bread game with this Light Rye Bread recipe, a perfectly balanced loaf featuring the robust earthiness of rye flour and the soft, pillowy structure of bread flour. Slightly sweetened with molasses and enhanced by the optional nuttiness of caraway seeds, this bread captures the timeless charm of European-inspired baking. With a prep time of just 20 minutes and an irresistible aroma that fills your kitchen, this recipe is ideal for novice and seasoned bakers alike. Whether served warm with butter, paired with soups, or transformed into a gourmet sandwich, this yeast-risen masterpiece promises soft slices with a subtle crust, making every bite a comforting delight. Bake your way to perfection with this hearty yet approachable Light Rye Bread—truly a staple worth savoring.
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Recipe Information
Ingredients
- 300 grams Bread flour
- 150 grams Rye flour
- 240 milliliters Warm water
- 7 grams Active dry yeast
- 2 tablespoons Molasses
- 1 tablespoon Caraway seeds (optional)
- 1.5 teaspoons Salt
- 2 tablespoons Softened unsalted butter
Instructions
In a small bowl, combine the warm water and molasses. Sprinkle the active dry yeast over the top and let sit for 5-10 minutes, or until the mixture becomes frothy.
In a large mixing bowl, combine the bread flour, rye flour, salt, and caraway seeds (if using). Stir to mix evenly.
Pour the yeast mixture into the dry ingredients. Add the softened butter.
Using a wooden spoon or the dough hook attachment of a stand mixer, mix the dough until it comes together.
If using a stand mixer, knead on medium speed for 6-8 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a floured surface and knead for about 10 minutes.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5-inch bread pan.
Cover again with a towel or plastic wrap and let it rise for another 30-45 minutes, or until it has risen slightly above the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing and serving.
Nutrition Facts
Calories |
1937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 3567 mg | 155% | |
| Total Carbohydrate | 376.2 g | 137% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 32.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 210 mg | 16% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1736 mg | 37% | |
*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.
