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Rye Bread

Rye Bread
YIELDS
8 servings

A sponge is a mixture of yeast, liquid and flour – it’s a just base to make bread dough. A sponge will give the final bread a tangier flavour and a slightly denser texture. The caraway seeds are optional in this recipe. They have a slight licorice flavour and are used in many Eastern European cuisines.

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Ingredients

Sponge

1
cup lukewarm water (250 ml)
½
cup lukewarm whole milk (125 ml)
2
Tbsp molasses (30 ml)
1
pkg active dry yeast
1 ¼
cup bread flour (310 ml)

Bread Dough

2
Tbsp vegetable oil (30 ml)
1 ½
tsp salt (7 ml)
1 ½
Tbsp lightly toasted caraway seeds (optional) (22 ml)
1
cup rye flour (250 ml)
1
to 1 ½ cups bread flour (250 to 375 ml)
2
Tbsp cornmeal (30 ml)
1
egg white
1
Tbsp milk (15 ml)
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Directions

Step 1

Whisk the water, milk, molasses, and the yeast in a large bowl. Add 1¼ cups bread flour and stir to combine. Cover with plastic wrap. Let rise in a warm spot to rise until doubled in size, about 2 hours. It should have a foamy appearance.

Step 2

Punch down the sponge. Add the oil, salt, 1 tbsp. of the caraway seeds, and the rye flour. Add some of the remaining bread flour, stirring until the mixture pulls away from the sides of the bowl.

Step 3

Turn out onto a floured surface. Knead until the remaining flour has been incorporated or until the dough is still a tiny bit sticky (this dough will be a bit stickier than most because of the molasses). Place the dough in an oiled bowl. Cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.

Step 4

Line a baking sheet with parchment paper and sprinkle with cornmeal.

Step 5

Punch down the dough. Shape it into a 10-inch loaf. Let it rise in a warm spot until doubled in size, about 40 minutes.

Step 6

Preheat the oven to 375 degrees F.

Step 7

Score the top of the loaf 4 times with a paring knife. Mix the egg white and the milk together in a small bowl and brush the mixture all over the top of the loaf. Sprinkle the loaf with the remaining ½ tbsp. caraway seeds. Bake until golden in colour and gives a hollow sound when the bottom of the loaf is tapped, about 45 to 50 minutes. Let cool on a wire rack. Makes 1 loaf.

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