Monday, December 2, 2013

Daily Rye Bread

by Rod

(Dallas, TX)

This milder, multigrain flour blend still highlights rye flour flavor but creates a bread that easily accompanies many dishes; add a tablespoon of caraway seeds for traditional rye bread flavor. But first try this recipe without the caraway to discover the complementary flavors and moist chewiness.

Tip: This recipe can also be used for rolls (about 6). Store the extras in the freezer and reheat in the microwave.

Ingredients: (more listed in Proof)

  • 1 2/3 cups dark rye flour

  • 1 1/4 cups spelt flour

  • 2/3 cup bread flour

  • 3/4 tsp salt

  • 1/2 cup bread flour for kneading and to coat bread pan

Proof: (20 min.)

  • 1 1/2 cups warm water

  • 2 1/2 tsp active dry yeast

  • 2 tbsp organic honey

  • 1/3 cup bread flour

  • 2 tbsp virgin olive oil


In a medium bowl, create a Proof by combining warm water, yeast, honey, and bread flour. Stir, then cover and allow to set 20 min. in a warm place.

In a large bowl, combine rye flour, spelt flour, bread flour, and salt. Cover and set aside.

When Proof has set 20 min., add olive oil and stir to combine. Pour into flour mixture, stir with a large spoon, then knead 5 min. with a large wooden spoon. Cover and allow to rise 30 min. in a warm place.

Lightly oil a large bread pan, then sprinkle it with flour for use during the final rise. Tap pan to remove excess flour.

After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface.

Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. to 1 hour in a warm place.

15 min. before baking, turn on oven to 350 degrees. Remove cover from dough and bake about 45 min. Serve while warm, then slice, cover and refrigerate any remaining bread.


1. Sprinkle 1 tbsp caraway seeds on dough during final knead for traditional rye bread flavor.

2. Divide dough into 4 balls for large rolls; bake on a cookie sheet 35 min. at 350 degrees.

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