Rye bread recipe

Rye bread recipe 2

Recipe by: Dad’s renowned


  • Adjust
  • US
  • Metric
  • 2 cups unbleached bread flour (for example King Arthur®)
  • 1 cup dark rye flour
  • 3 tablespoons dry potato flakes
  • two tablespoons caraway seeds
  • 1 1/two tablespoons demerara sugar
  • 2 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons ocean salt
  • 1 cup tepid to warm water
  • 1/4 cup canola oil
  • 1/4 cup sour pickle juice
  • Add all ingredients to list out
  • Add all ingredients to list out


3 h 25 m

  1. Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and ocean salt within the bowl of a big stand mixer. Turn mixer to low and completely mix dry ingredients. Beat tepid to warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-searching.
  2. Cover bowl with plastic wrap and let rest for exactly half an hour. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and just slightly sticky, six to eight minutes. Turn dough onto a floured work surface and knead until smooth, one to two more minutes.
  3. Form dough right into a ball, place dough into an oiled bowl, and switch dough around several occasions in bowl to coat with oil. Cover the bowl with plastic wrap, set right into a warm place, and let rise until nearly double, about one hour.
  4. Grease a 5×9-inch loaf pan. Turn dough onto a gently oiled surface, shape right into a log, and put into prepared loaf pan. Cover having a cloth kitchen towel and let rise until surface of dough has risen slightly over surface of pan, 60 to 1 hour 30 minutes.
  5. Place rack in middle of oven and preheat oven to 350 levels F (175 levels C).
  6. Bake loaf until golden brown and cooked through, about 35 minutes. The interior temperature from the bread ought to be 190 levels F (90 levels C). If loaf browns too rapidly, cover loosely having a tent of aluminum foil with shiny side out. Remove from pan and awesome on wire rack.

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