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How to make rye bread
Fresh rye bread can be made at home with only a few ingredients.
The following ingredients and ratios are used to make lighter rye bread:
1.5 teaspoons of instant dry yeast
1.5 cups (375 ml) of warm water
1 teaspoon of salt
1.5 cups (200 grams) of rye flour
1.5 cups (200 grams) of wholemeal flour
1 teaspoon of caraway seeds (optional)
Here is a quick overview of how to make rye bread:
1. Combine the yeast, salt, rye flour, wheat flour, and water in a bowl. Rye flour is quite dry, so you can add more water if the dough seems too dry. Knead it until smooth. Note that rye dough is not as springy as wheat dough.
2. Place the dough in a lightly greased bowl, cover with cling wrap, and let the dough rise until it doubles in size. This takes 1–2 hours.
3. Remove the dough from the bowl and shape it into a smooth oval loaf. If you would like to add caraway seeds, add them during this step.
4. Place the dough in a lightly greased loaf tin, cover with cling wrap, and let it rise until it doubles in size again, which takes another 1–2 hours.
5. Preheat the oven to 425°F (220°C). Uncover the bread, make a few horizontal incisions with a knife, and then bake it for 30 minutes or until dark. Remove the bread and let it sit on a cooling rack for at least 20 minutes before serving.