Rye Bread

3 Jul

Yesterday, I posted about making Rye Sour, or Rye Sponge, to use in making Rye or Pumpernickel. Here’s a formula for Rye Bread, that will yield two loaves. We make this once a week in the kitchen, there’s enough for daily sandwiches and a slice or two to go with dinner.


14 oz Water @ 105 degrees (water amount may vary..you might need a little more or less)

2 tsp Active Dry Yeast

Sour/Sponge (sans Onion Slice), this is approximately 12 ounces of sponge

6 oz Rye Flour

1#4oz Whole Wheat Flour

2 tsp Salt

1 Tbl Molasses

1Tbl Malt

1 Tbl Caramel Color (omit if cannot find or make)

2 Tbl Caraway Seeds (optional)

oil or spray for bowl

A few ice cubes & a pie pan for steaming in the oven (reserve until needed)

Here’s a pic of the ingredients, ready to go-Image

The easiest way, for me, is to place the warm water & yeast in the mixing bowl, giving it a little time to proof, usually takes about 4 or 5 minutes.


just starting to proof

While this is sitting there, thinking about what its done, I take the flours and mix them, adding the salt, and setting this aside.

After the yeast has proofed, add the sugars (caramel color, malt & molasses) and sponge/sour to the bowl and with the dough hook, turn to incorporate.Image

Add the flours and salt after that, and on a low speed, work the dough for approximately 5 minutes, set a timer if you need to. The dough should come clean from the side of the bowl, and be slightly sticky.


Mixer off, and remove hook and dough, giving the bowl a quick wipe with a little oil or a spray. Form the dough into a tight ball, not working it too much and place either some plastic film, or a towel over the bowl for approximately 15 minutes. This is a bread & dough that does not require full fermentation or proofing.



set the time to 15 minutes, so you don’t forget!!


dough is fermenting for about 15 minutes, plenty of time to clean up this mess!

Once 15 minutes are up, remove the dough from the bowl and divide, you can either eye ball, or weigh portions, it’s up to you. For forming the loaves, I usually fold everything inwards with both hands, pinch the seam, and give it a roll to the desired shape, placing loaves on a flour dusted & lined sheet pan, seam side down, and with enough space on a pan that you don’t crowd or risk touching another loaf.





be sure to pinch the seams and leave on the bottom of the loaf when you place on the pan




these two are ready for a nap!          I usually turn on the oven during the last 15 minutes of proofing, setting the oven for this bread at 425F/218C.

These will need about 40 minutes to proof. Again, we don’t want to double the size, but just below doubling. 40 Minutes is ample time to clean the kitchen and get everything put up and away, with time left over to prep something else….trust me, if there’s time to lean, there’s time to clean.

After the 40 minutes is up, and the oven is hot and ready to go, give the tops of the loaves a light dusting with whole wheat flour, and a few slash marks diagonally down the loaves..I use a serrated knife for this, it cuts easier and does not pull or drag.

I usually crank up the oven about 15 minutes prior to baking, to make sure the oven is hot enough, without heating up the kitchen. The POS oven we have burns about 50 degrees off, so I’ve place an oven thermometer in, to assist in regulating the temperature. I’ve also placed a pie tin on the bottom of the oven box-When the loaves go in, I place three or four ice cubes onto the pie tin to add a little steam..this gives the bread a nice chewy crust.


dusted and slashed loaves, ready for the oven


a few ice cubes go in to a heated pie tin in the bottom of the oven to give some much needed steam


So, loaves & ice to in for about 40 minutes, turning the pan once at 20 minutes. Remove and allow to cool to room temperature prior to eating, cutting or wrapping.


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