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Thursday, September 3, 2020

Light Rye bread

This is a rye bread recipe that turned out to be a pleasant surprise. The only improvement I would make for myself will be to use a proper loaf pan instead of making it into a boule. If you have some rye in the pantry and 4 hours to spare, this recipe is it.

Credit: Adapted from King Arthur Baking


  1. 2 cups bread flour

  2. 1cup rye flour

  3. 1 instant instant yeast

  4. 1 tsp sea salt

  5. 2 tbsp dry milk powder

  6. 1 tbsp brown sugar

  7. 1 tsp fennel seeds

  8. 2 tbsp unsalted butter

  9. 1 cup lukewarm water


Combine all 8 components, mix and leave to rest for 30 minutes.

Knead on the mixer for 10 minutes until dough comes together.

Leave to ferment, for about 2 hours.

Shape the dough into a log and transfer to a loaf pan.

Let the dough rise until almost doubled in bulk.

Score the bread with a sharp blade. Mist with water.

Bake the bread in a preheated oven at 170C for 40 minutes.

Leave the loaf to cool completely before slicing.

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