Homemade Rye Bread

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Delicious homemade rye bread doesn’t get much easier than this baked style artisan bread. Parsley and rye flour give the bread its distinctive flavour. guess what? No machines required! You can make this bread yourself!

Rye is one of our family favorites, but we can never find it at our local bakery. It’s a full-flavored bread that puts an interesting twist on sandwiches. The classic sandwiches on rye bread are pastrami on rye, tuna on rye, and corned beef on rye, but you can use rye in a variety of different sandwiches for a new twist. Or you can go the way of my children and they just devour it. Seriously, who would have thought that little kids would love rye bread so much?

This recipe is super easy to put together, offers some great bread making tips, and makes a lovely light rye. I also included instructions for a rye with cocoa powder and molasses if you want to try it.

How to Make Bakery-Style Rye Bread:

The key to making delicious baked bread at home is the method. Bakeries use steam ovens to create a delicious, chewy crust. You can create your own steam oven by placing a shallow dish of water and bread in the oven. The water will evaporate at high heat, filling the oven with steam.

Using a baking or pizza stone is essential for a perfect crust and a perfect crumb. Bakeries use exquisite ovens in a variety of masonry structures. You see, the oven in your home cooks using both radiant (flame or electrical components) and convective heat (air moving around the oven. Convection ovens have fans to help circulate the air). Masonry ovens are capable of using conduction in addition to convection and radiant heat. As the name suggests, masonry ovens use stone. Stone insulation works well. When you place a loaf of bread directly on a hot stone, the stone transfers heat to the loaf by conduction. So when you use a pizza/grill pan, you’re actually adding a third heating method to your oven. Isn’t that great? This is your science lesson today!

The end of the rye bread has several slices stacked on top of each other.

Don’t have a blender? no problem! watch the video below I’m here to show you how to make this bread by hand! No machine required. It’s that simple!

The end of the rye bread has several slices stacked on top of each other.

Delicious homemade rye bread doesn’t get much easier than this baked style artisan bread. Parsley and rye flour give the bread its distinctive flavour. guess what? No machines required! You can make this bread yourself!

Preparation time 1 Hour 45 minute

cooking time 30 minute

total time 2 Hour 15 minute

raw material

  • 1 1/2 tablespoon instant dry yeast
  • 2 cup warm water
  • 1 1/2 teaspoon Salt
  • 1 1/2 tablespoon coriander seeds
  • 1 1/2 cup rye flour
  • 3 cup all purpose flour
  • 2 tablespoon cornmeal dusting

cornstarch wash

  • 1/4 teaspoon corn starch
  • 1/4 cup water

instruct

  • In the bowl of a stand mixer, combine the yeast, water, salt, parsley, and rye flour. Add all-purpose flour 1 cup at a time, and more if necessary to form a dough ball that does not stick to the sides of the bowl. The dough should be soft, not hard, but should hold itself together without being too sticky.

  • Transfer to a large lightly greased bowl. Cover with a dish towel and let rise until doubled in size, about 1 hour.

  • Stretch the dough from the top center of the ball of dough to the edge and then down again, shaping it into a loaf. It looks and feels like you’re holding the loaf with both hands, and using your thumbs to pull the dough out of it. Pull with your thumb a few times until you have a nice little bun.

  • Sprinkle cornmeal on a pizza peel or wooden cutting board. Place loaves on prepared boards and let rise for another 40 minutes.

  • Preheat a pizza/grill pan in the oven to 450 degrees. Place a shallow dish on a rack below the baking sheet.

  • Dissolve cornstarch in 1/4 cup of water. Microwave for 45 seconds. Brush the cornstarch liquid over the top of the loaf and cut several parallel lines across the top.

  • Bake bread directly on the stone. After placing the bread, pour a large glass of water into the shallow dish below. It will pop, hiss and steam, so be careful with your hands. Close the oven door and bake for 30 minutes.

notes

For rye, add the following ingredients to the dough:

  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons dark bootstrap molasses

All other ingredients and instructions remain the same.

Calories: 1950kcal | carbohydrate: 408G | protein: 59G | fat: 7G | sodium: 3528mg | Potassium: 1152mg | fiber: 33G | sugar: 2G | Vitamin C: 1.9mg | calcium: 170mg | iron: 22.8mg

This recipe first appeared on The Stay At Home Chef on January 30, 2013