How To Make The Best Rye Bread
 
Prep time
Cook time
Total time
 
Rye bread is made with a combination of rye and all-purposes flours. Fennel seeds are traditionally added but they can be left out. Toppings are optional.
Author:
Recipe type: Bread
Serves: 1 loaf
Ingredients
  • 1 cup Warm Water (110 degrees F / 43 degrees C)
  • 1 teaspoon Sugar
  • 2 teaspoons Active Dry Yeast (7 grams or ¼ ounce or 1 package)
  • 250 grams Bread Flour (2 cups or 8.8 ounces)
  • 250 grams Whole Rye Flour (2-1/3 cups or 8.8 ounces)
  • 2 teaspoons Salt
  • 1 Large Egg (50 grams or 2 ounces)
  • 50 grams butter, soft (4 tablespoons)
  • ¼ cup Canola Oil
Optional Ingredients:
  • 5 grams Bread Improved (Dough Conditioner)
  • 10 grams fennel flower seeds (2 tablespoons) (or caraway seeds)
Egg Wash :
  • 1 Large Egg (50 grams or 2 ounces)
  • 1 Tablespoon water
Optional Toppings:
  • Poppy seeds
  • Sesame Feeds
  • Caraway Seeds
Instructions
  1. Measure out all ingredients
  2. Place water, sugar, yeast and bread improver (if using) in stand mixer. Mix with dough hook on low speed for 3 to 4 minutes; Let yeast mixture sit to proof for 10 minutes, it should become foamy and bubbly.
  3. Add all the flour and salt to the mixing bowl; mix for 1 minute on low speed.
  4. Add canola oil, butter, egg and fennel seeds (if using); Mix on low to combine for 30 seconds.
  5. Let dough knead for 5-7 minutes on low speed.
  6. Remove from container, Check to see if dough needs more kneading by taking a few tablespoons of dough and stretching around the edges. If the dough tears and breaks easily it needs to knead more; if the dough stretches into a thin 'transparent' sheet (this is called the window pane test), the dough is kneaded enough.
  7. Spray or oil a bowl; place dough inside, turn to coat with oil. Cover with plastic wrap and a towel. Place in a warm draft free place for the dough to double in size, about an hour to one-and-one-half hours.
  8. Sprinkle work surface lightly with flour; remove dough from bowl and gently press out excess air. Knead for 15 times. Form into a tight round loaf.
  9. Place dough on a baking sheet lined with parchment paper (or sprinkled with flour or corn meal or even a greased sheet). Brush dough with an egg wash mixture (made by mixing 1 egg with 1 tablespoon water). Using a sharp knife, score the top of the dough in 2 straight lines about ¼ to ⅜ inch deep (1 cm). Sprinkle with poppy seeds or sesame seeds if desired. Cover dough with plastic wrap lightly and a towel and allow to rise until it doubles in size, about 30 minutes. Meanwhile, preheat oven to 350ºF / 177ºC.
  10. Remove plastic wrap and bake in oven at 350ºF / 177ºC for about 40-45 minutes until dough is brown and sounds hollow inside when tapped on the bottom.
  11. Allow to cool before slicing.
Recipe by Desserts-101.com at https://desserts-101.com/how-to-make-the-best-rye-bread/