Best Homemade Rye Bread Recipes

HOMEMADE RYE BREAD

Steps:

• Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
• Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
• Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

HOMEMADE RYE BREAD

Steps:

• 1. Combine the warm water, sugar, yeast, salt and caraway seeds in a large mixing bowl and let it sit for about 10 minutes. Stir in both of the flours, but do not knead. After covering with a damp towel, allow the dough to rise at room temperature until doubled in size (approximately 2 hours). There will be enough dough to make 4 loaves. 2. Once it has rested, dust the surface of the dough with flour. Then cut off 1/4 of the dough, dust with flour, knead a few times to force out gas and redistribute the yeast, and roll into a ball. Elongate the ball to make an oval-shaped loaf. Dust another work surface (or baking pan) with cornmeal, place the loaf on top, and let rise for 40 minutes (or until doubled in size). Repeat to make all 4 loafs, or store the remaining dough in the refrigerator for up to 2 weeks. At this time, begin preheating your oven to 450 degrees F. 3. Now it's time to make a cornstarch wash. Combine the cornstarch with just enough water to make a nice paste. Then, add 1/2 cup of water, whisk, and place in the microwave for approximately 1 minute. Brush the wash across the top of the loaf and sprinkle with the additional caraway seeds. Using a serrated knife, make 4 shallow, parallel slashes in the top of the loaf. 4. You can bake this homemade rye bread on a baking sheet or hot stone. Place the loaf on the top shelf of your oven, and place a boiler tray on the lower shelf, just below the loaf. Add 1 cup of hot water to the boiler tray, and close the door. The water will help create a crispy crust. Bake for about 30 minutes. (You will be able to tell when the bread is baked if your thumping on the bottom of the loaf makes a hollow sound. If it sounds dull, it likely needs a few more minutes in the oven. Or, you could use a thermometer and remove bread from the oven when the internal temperature is 200 degrees F.) Allow the bread to cool on wire rack before cutting or eating.

HOMEMADE CARAWAY RYE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the honey, butter, caraway seeds, carrot, salt, rye flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 40-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Brush with melted butter. Cool.