Homemade bread has kind of become my winter project. The last few winters, I’ve made it a point to make all sorts of bread, and a lot of it. Unfortunately, I don’t share as many recipes for bread as I should. I guess I find that desserts and hearty meals push their way to the top to share first and bread gets left behind and forgotten. Well, not anymore! I have many amazing bread recipes to share with you. I am super excited. Yes, I get excited about bread, because who doesn’t love carbs in the winter? Especially homemade bread! The smell that fills the house when there is bread in the oven is reason enough alone to try your hand at bread making.
Rye bread is one of my husband’s favorite. I am ashamed to say that I don’t make it nearly enough. I am not exactly sure why, either. It has amazing flavor that is bold, but perfect. Rye bread is such a great vessel for any type of sandwich. It makes a unique grilled cheese, or perhaps a killer turkey and veggie sandwich. Or just toasted and slathered with butter makes me happy. This recipe is pretty straight forward, so new bread makers, go ahead and try it!
Recipe from King Arthur Flour
Rye Bread
This rye bread is full of flavor and caraway seeds. Perfect to make into buttered toast, or dip into a steaming bowl of soup. Or slice up for small sandwiches. No matter how you eat it, you'll love it.
Ingredients
- 1 cup lukewarm water
- 1 cup white rye, medium rye, or pumpernickel flour
- 4 teaspoons sugar
- 2 1/4 teaspoons instant yeast
- 1/2 cup full or low-fat sour cream
- 2 Tablespoons caraway seeds
- 1 1/2 teaspoons salt
- 2 1/3 cups unbleached all-purpose flour
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment combine the water, sugar, rye flour and yeast. Mix together until combined. Let rest for 20 minutes. Stir in the remaining ingredients. Switch to the dough hook and knead on low speed until smooth, but still tacky.
- Place the dough in a large oiled bowl, cover with plastic wrap and let it rise until puffy, 60 to 90 minutes. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Gently deflate the dough, knead it briefly, then divide in half. Gently press one of of the dough into a rough rectangle. Fold into thirds (like a business letter), then fold the top over to the bottom. press the seam together, tuck the ends under, and gently rock the dough seam-side down, into a torpedo shape. Place on the prepared baking sheet. Repeat process with other half of dough. Cover the loaves with lightly greased plastic wrap and let rise for another 90 minutes.
- Preheat the oven to 350ºF. When the bread is ready to bake, gently slice the top of each torpedo about 1/2-inch deep. Spritz with water (an old spray bottle is what I use, or, if you don't have one, skip the step.)
- Place in the oven and bake for 35-40 minutes, or until an instant-read thermometer inserted in the center reads 205ºF. Remove from the oven and let cool before slicing.
Notes
You can freeze this bread, well wrapped up to several months.
