Light Seedless Rye Bread
Soft, fragrant, and irresistibly wholesome, this Light Seedless Rye Bread is a must-try for anyone seeking a homemade bread recipe with a delicate balance of flavor and texture. Combining the nutty, slightly earthy taste of rye flour with the structure and fluffiness of bread flour, this recipe creates a perfectly airy loaf that’s easy to slice and ideal for sandwiches or toast. A touch of softened butter and milk add richness, while warm water activates the yeast for impeccable rise and softness. With straightforward steps like kneading the dough to its smooth, elastic perfection and allowing it to proof to lofty heights, this bread is approachable for beginners yet satisfying for seasoned bakers. Savor the simplicity of this seedless rye bread warm from the oven or store it to enjoy all week long—it’s the perfect addition to your homemade bread repertoire.
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Recipe Information
Ingredients
- 360 ml Warm water
- 7 g Active dry yeast
- 15 g Granulated sugar
- 400 g Bread flour
- 150 g Rye flour
- 8 g Salt
- 30 g Unsalted butter, softened
- 60 ml Milk
Instructions
In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently, then let sit for about 5-10 minutes until foamy, indicating the yeast is activated.
In a large mixing bowl, combine bread flour, rye flour, and salt. Mix thoroughly with a whisk or fork.
Add the softened butter and milk to the dry ingredients. Then pour in the activated yeast mixture.
Using a wooden spoon or your hands, mix the ingredients together until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. Add small amounts of flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, turning it to coat the surface. Cover with a damp towel or plastic wrap and let rise in a warm spot for about 1-1.5 hours, or until doubled in size.
Once risen, punch down the dough to release any air bubbles. Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover with a damp cloth and let the loaf rise again for another 30-45 minutes, or until it has doubled in size.
Meanwhile, preheat your oven to 190°C (375°F).
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 3190 mg | 139% | |
| Total Carbohydrate | 440.1 g | 160% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 20.6 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1409 mg | 30% | |
*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.
