Best Light Rye Bread Recipes

LIGHT RYE BREAD

Steps:

• Mix the honey and the warm water, add the yeast in stir until dissolved.
• In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
• Add yeast mixture to the molasses mixture.
• Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
• Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
• Knead 5-10 minutes until ball is smooth.
• Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
• Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
• Cover with cloth and let rise 35-60 minutes or until double in bulk.
• Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.

LIGHT AND GRAINY WHEAT, RYE, AND FLAX SEED BREAD

Steps:

• Pour boiling water over shredded wheat cereal in a large mixing bowl. Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes. Grease two 9x5 inch loaf pans.
• Sprinkle the yeast over the 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Stir the yeast mixture into the cooled cereal mixture. Beat in the whole wheat flour, rye flour, and flax seed. Beat in the all-purpose flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces. Form the dough into 2 loaves, and place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Meanwhile, preheat oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.

HONEY MOLASSES LIGHT RYE BREAD FOR A KITCHENAID

Steps:

• 1. Place honey, molasses, salt, butter, caraway, (if using) and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
• 2. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup AP flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. Stop and scrape bowl, if necessary. (Never go above speed 2 when making bread dough.)
• 3. Continue on speed 2, adding remaining AP flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl or about 2 minutes. Knead on speed 2 for 2 minutes longer. **From KitchenAid: "Some doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added."
• 4. Place dough in greased bowl, turning to grease top. Cover with sprayed saran wrap. Let rise in warm place, free from drafts, for about 1 hour, or until doubled in bulk.
• 5. Punch dough down and divide in half. Shape each half into a round loaf. Place on greased baking sheet. Cover. Let rise in warm place free from drafts, 45-60 minutes, or until doubled in bulk.
• 6. Bake at 350 degrees for 30-40 minutes. (Mine didn't take this long.) Cover loaves with aluminum foil if they are browning to quickly. Remove from baking sheets immediately and cool completely on wire racks. Brush tops with melted butter. *See my hint at top about cooling when just warm to the touch in loose foil. It retains moisture.
• 7. Per serving: 96 calories, 2 g. protein, 20 g. carbs, 1 g. fat, 0 mg chol., 143 mg sodium.

BREAD MACHINE LIGHT RYE

Steps:

• Place all ingredients in bread pan according to your machines instructions. Select Light Crust setting.
• Allow bread to cool l hour before slicing.

LIGHT RYE BREAD

Steps:

• I like to measure out all my ingredients prior to starting Bring 1 cup water to a boil, mix it with the milk, shortening, sugar, and salt in a large bowl, and let it cool to lukewarm.
• Measure 1/2 cup warm water in a seperate bowl, stir in yeast, and let it stand for 5 minutes to dissolve, you should have bubbles forming in yeast.
• Add the dissolved yeast and the rye flour to the first mixture and combine thoroughly.
• Add enough of the white flour so that you can handle the dough.
• Turn out onto a lightly floured board or a kneading slip mat.
• Knead for a minute or two, rubbing additional flour onto your hands not the dcugh so it will not end up being a dough bread.
• Let dough rest for 10 minutes.
• Resume kneading for 10 minutes, adding the remaining or additonal flour as necessary.
• Put the dough in a greased bowl, I lightly oil mine, cover with plastic wrap, and let rise in a warm draft free place until almost double in bulk, 1 1/2- 2 hours.
• I let all my doughs rise on my running dryer.
• Punch dough down, cut dough in half, and shape into two loaves.
• You can do a freeform loaf or I patted dough into a square the length of the loaf pan and rolled it tightly and pinched the ends.
• Place in greased loaf pans, you can use vegetable spray, cover with plastic wrap or if you have plastic bags with ties they work wonderfully.
• Let is rise until doubled in bulk, it should be a shorter rise time.
• Preheat oven to 375 degrees and brush your loaves with beaten egg, it will give the bread a shine.
• Bake for 40-50 minutes.
• Mine baked for 40 minutes.
• To tell bread is done, you can remove the bread from one pan tap on bottom of bread, when bread is done it will sound hollow or use a thermometer inserted into bottom of bread, bread is done at an internal temperature of 190-200 degrees.
• Remove bread from pans and rub with butter.
• Then place loaves on their sides on a cooling rack and let cool.

LIGHT (SEEDLESS) RYE BREAD

Steps:

• Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
• In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
• Add rye flour and mix well.
• Add white flour until dough is stiff enough to be turned onto floured board.
• Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
• **Punch dough down.
• Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
• Bake at 400°F for 25 minutes.
• Remove from baking sheets and cool on racks.
• **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• Proceed with the recipe as stated.

SWEDISH LIGHT RYE WITH CARAWAY BREAD (ABM)

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Basic bread cycle, and start machine.

LIGHT RYE BREAD WITH CARAWAY SEEDS

Steps:

• In a large heat-proof bowl or stand mixer bowl, pour scalded milk over butter, sugar and salt. Stir and cool.
• Dissolve the yeast in the lukewarm water. Add softened yeast and 3 c of the rye flour to the milk mixture. Either beating by hand or with the paddle attachment of the stand mixer, beat thoroughly. Add the remaining rye flour and beat again until the flour is thoroughly combined.
• Scrape dough out into a greased bowl, cover, rise in a warm place until doubled; about 1 hour.
• If using a stand mixer, scrape dough back into clean bowl and using the dough hook, knead in the whole wheat flour and the caraway seeds until smooth. If you are doing it by hand knead the wheat flour and caraway seeds on a well floured surface.
• Divide the dough in half and shape into 2 oblong or round loaves. Place on parchment lined or greased baking sheets or in 9x5 loaf pans. Cover and let rise until doubled- about 1 hour.
• Preheat oven to 450 degrees. Brush loaves with with beaten egg white . Bake for 15 minutes. Reduce heat to 350 and bake 35-40 minutes.
• Remove from oven and cool on wire racks.
• For a tender crust, brush with butter about 5 minutes before removing from the oven.
• Store in an airtight container. Can be frozen.

LIGHT RYE BREAD ROLLS (ABM)

Steps:

• Put all ingredients in bread maker in that order (unless your bread maker has a special requirement).
• Put on dough cycle.
• After dough cycle is complete, turn out onto a lightly floured surface.
• Roll into a log.
• Cut log into 6 equal sized pieces, make each piece into a roll.
• Place on a parchment sheet. I like to flatten them so they are more like hamburger rolls and better for sandwiches. Brush with oil. Cover with a cloth or piece of plastic wrap and allow to rise in a warmish place for 50-60 minutes or until doubled in size.
• Bake in a 200 degree oven for 12 minutes.

LIGHT (SEEDLESS) RYE BREAD

Steps:

• Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
• In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
• Add rye flour and mix well.
• Add white flour until dough is stiff enough to be turned onto floured board.
• Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
• **Punch dough down.
• Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
• Bake at 400°F for 25 minutes.
• Remove from baking sheets and cool on racks.
• **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• Proceed with the recipe as stated.