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Tuesday, February 27, 2024

Light Rye Bread (Single Rise)

I know caraway is lacking in this recipe because there was none in the house. In any case, I don’t like chewy bits in my bread. This loaf does not offer the signature caraway taste of rye but if that is what you prefer, add 1 tsp of toasted and crushed caraway together with the flour.

Even with a single rise, the bread has a closed texture and is easy to slice to 1 cm thick.

Time : 3 hours (32C room temperature)

Credits: with modifications.


  1. 240g  Bread flour

  2. 100g  Rye flour

  3. 15g dry milk powder 

  4. 1 tsp  instant yeast

  5. 15g caster sugar   

  6. 7g pink salt

  7. 20g butter

  8. 40g honey

  9. 200g warm water (38C)


  1. In a mixer, combine bread flour, rye flour, yeast,sugar,salt. 

  2. Add butter, honey, water.

  3. Use a dough hook, knead until mixture is combined and forms gluten strands.

  4. The dough will be sticky and not completely pull away from the walls of the mixer. That is fine.

  5. Prepare a medium pullman box. Grease and dust.

  6. On a lightly floured surface, remove the sticky dough and roll it on the floured worktop. ( I use 2 pastry spatulas to move the dough until the dough is smooth ) 

  7. Transfer the dough to the pullman.

  8. Let it rise for 90 minutes.

  9. Preheat the oven 10 minutes before timeout.

  10. Mist the bread with a water mister.

  11. Stick the pullman into the preheated oven.

  12. Bake at 180C for 40 minutes.

  13. Cool the cooked bread for 10-15 minutes.

  14. Remove the bread on a rack and continue cooling until it is no longer warm to the touch.

  15. Slice and freeze extras.

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