Best 3 Rustic Rye Bread Recipes
**Rustic Rye Bread: A Symphony of Flavor and Texture**
Embark on a culinary journey with our exquisite Rustic Rye Bread, a masterpiece that harmonizes the robust flavors of rye flour with the warmth of molasses and the tangy zest of sourdough. This bread is a symphony of textures, boasting a crusty exterior that yields to a soft, slightly chewy crumb. Its rich, earthy notes are perfectly complemented by a hint of sweetness, making it an ideal accompaniment to hearty soups, stews, and cheese platters. Whether you're a seasoned baker or just starting out, our detailed recipes will guide you through the process of creating this artisanal bread, ensuring a perfect loaf every time. Discover the joy of baking with our comprehensive guide to Rustic Rye Bread and savor the taste of tradition.
RUSTIC RYE BREAD
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. -Holly Wade, Harrisonburg, Virginia
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
RUSTIC RYE BREAD
Whilst this loaf isn't as dense as some rye breads, its definitely not as light as normal bread. It goes well with soups, but is equally good for sandwiches!
Provided by Kitzy
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Mix the flours, salt and yeast in a large bowl. Make a well in the middle and add the treacle and enough milk to form a soft dough.
- Turn the dough out onto the surface and knead well for about 10 minutes.
- Put the dough back into the bowl, cover and leave to rise until doubled in size (1-2 hours).
- Knock back the dough onto the surface and knead again briefly. Shape and place in a greased loaf tin. Cover and leave to rise again for an hour.
- Preheat the oven to 200C/400F and bake for about 35 minutes, or until the bread is risen, lightly browned and sounds hollow when tapped on the bottom. Leave to cool on a wire rack.
Nutrition Facts : Calories 2333.5, Fat 18.1, SaturatedFat 7.7, Cholesterol 41, Sodium 4822.7, Carbohydrate 469.7, Fiber 38, Sugar 1.8, Protein 70.4
RUSTIC SWEDISH RYE BREAD
My great grandmother gets all the credit for this dense and hearty loaf that she brought over from Sweden when she came to live in America. It's one of those all-purpose breads that goes well with almost any meal. -Heather Cook, Malta, Montana
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (8 slices each).
Number Of Ingredients 17
Steps:
- In a small saucepan, combine orange peel strips and 1/2 cup water. Bring to a boil. Reduce heat to medium-low, cook, uncovered, for 10 minutes or until softened. Drain; set strips aside., In the same saucepan, combine honey and remaining water. Bring to a boil; return strips to pan. Reduce heat to medium-low; cook, uncovered, for 3-5 minutes or until almost all of the syrup is absorbed, stirring occasionally (watch carefully to prevent scorching). Cool strips on waxed paper coated with cooking spray., In a large bowl, dissolve yeast in warm water. Add the milk, brown sugar, egg, corn syrup, molasses, shortening, salt, aniseed, fennel seed, rye flour and 2 cups all-purpose flour. Beat on medium speed for 3 minutes. , Chop candied orange strips; add to dough. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Divide dough in half. Shape each into a 6-inch round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. , Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 213 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 247mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Use a sturdy rye flour for the best flavor and texture.
- Make sure your starter is active and bubbly before using it.
- Knead the dough just until it is smooth and elastic.
- Let the dough rise in a warm place until it has doubled in size.
- Shape the dough into a loaf and place it in a greased loaf pan.
- Let the dough rise again until it has doubled in size.
- Bake the bread in a preheated oven until it is golden brown and crusty.
- Let the bread cool completely before slicing and serving.
Conclusion:
This rustic rye bread is a delicious and hearty bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are a beginner or an experienced baker, this recipe is sure to please.
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