Rustic Rye Bread
Elevate your baking game with this Rustic Rye Bread recipe, a hearty and flavorful loaf perfect for artisan bread enthusiasts. Made with a blend of earthy rye flour and versatile all-purpose flour, this bread features the robust depth of molasses and, if desired, the aromatic punch of caraway seeds. A touch of olive oil enhances the texture, while steam baking ensures a crisp crust enveloping a tender, chewy crumb. Ideal for beginners and seasoned bakers alike, this recipe walks you through every step—from kneading the shaggy dough to slashing the loaf for that signature rustic look. Serve it warm with butter, pair it with soups, or transform it into a cozy sandwich foundation. Simple, wholesome, and utterly satisfying, this rustic rye bread delivers old-world charm right from your own kitchen. Perfect for keywords like "artisan bread recipe," "easy rye bread," and "homemade rustic loaf."
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Recipe Information
Ingredients
- 350 grams Rye flour
- 150 grams All-purpose flour
- 7 grams Active dry yeast
- 2 teaspoons Salt
- 1 tablespoon Caraway seeds (optional)
- 380 milliliters Warm water
- 2 tablespoons Molasses
- 1 tablespoon Olive oil
- 2 tablespoons Cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the rye flour, all-purpose flour, yeast, salt, and caraway seeds (if using).
In a separate bowl, whisk together the warm water, molasses, and olive oil.
Gradually pour the wet ingredients into the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Add small amounts of flour if the dough is too sticky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Punch down the dough and shape it into a round loaf. Sprinkle a baking sheet with cornmeal to prevent sticking, and place the loaf on the prepared sheet.
Cover the dough loosely with the kitchen towel and let it rise again for 30-40 minutes.
Preheat your oven to 220°C (425°F). Place an empty baking pan on the bottom rack of the oven to create steam during baking.
Make a few slashes on the top of the loaf with a sharp knife. Place the baking sheet in the center of the oven and carefully pour a cup of water into the empty baking pan to create steam.
Bake the bread for 35-40 minutes, or until the loaf is deeply browned and 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 |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 206% | |
| Total Carbohydrate | 432.0 g | 157% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 33.4 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2784 mg | 59% | |
*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.
