How to Make Rye Bread

Rye bread is one of those breads that sometimes refuses to turn out right, no matter how perfect the recipe. One reason might be the ratio of rye flour to the other flour used in the recipe. Because rye grains do not produce strong enough gluten to stand on its own, wheat flour of some sort is always needed when making rye bread.

Caraway seeds are another common addition to rye bread recipes. Whether making light rye bread or dark rye bread, round or oblong loaves or German or Jewish rye bread, there are a few rules that must be followed in order to end up with the perfect loaf. Remember to always mix in two flours-rye and something else-always make sure your rye bread has some wonderful shade of brown and always include caraway seeds in some capacity. If you follow these rules, no one will be able to deny your bread is actually rye-even if it doesn't rise to the occasion like it should.

Rye Bread Recipe

Ingredients You Will Need:
1 package active dry yeast
1 ¼ cups lukewarm water
2 tablespoons oil
1 teaspoon allspice
3 tablespoons molasses
1 ½ cups rye flour
2 ¼ cups bread flour
1 teaspoon salt
2 tablespoons caraway seeds

Mix the rye flour, ½ cup of the bread flour, yeast, caraway seed and the salt in a large bowl. In a separate bowl, combine the wet ingredients. Once they have been mixed well, add the mixture to the dry ingredients. Use an electric mixer and beat for about one minute, scraping the sides often. Mix on high for another minute to make sure all ingredients are well blended.

Remove the mixer, add the remaining flour, and continue mixing by hand. Grease the inside of a large mixing bowl and place the dough in the bowl. Cover the dough with a sheet of plastic wrap that has been greased. Let the dough rise until double. Punch down and form a ball. Place the dough ball into a greased cookie sheet and cover again. When it has risen a second time, slash a large X across the top of the bread and place it in an oven that has been preheated to 375 degrees. Bake for 40 to 50 minutes. If the bread browns too quickly, cover with foil for the last 15 to 20 minutes.

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