After my first successful attempt at making easy yeast bread with all-purpose flour, I got more ambitious and wanted to try to make rye bread which is my favorite. So I adapted the recipe from The Culinary Chronicles which I used before and made half the recipe (since I only have one loaf-pan).
Ingredients:
1 1/2 cup all-purpose flour
1 cup rye meal/flour
1 Tablespoon beown sugar
1/2Tablespoon kosher salt
1 Tablespoon quick rising yeast
1 cup water
1 cup rye meal/flour
1 Tablespoon beown sugar
1/2Tablespoon kosher salt
1 Tablespoon quick rising yeast
1 cup water
Mix the flour and rye flour together until well blended. Mix 1 1/2 cups of the flour mixture with the yeast, sugar, and salt. Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).
Stir in the remaining flour mixture until the dough loses its stickiness. Turn onto a floured surface. Knead for 8 minutes.
Place dough in a greased bowl and cover with a warm damp cloth. Let rise for 15 minutes in a warm spot (away from drafts).
Punch down and while trying not to over handle the dough, shape it roughly into a loaf and put in loaf pan that’s lined with parchment paper or greased.
Place the loaf pan in the middle of a COLD oven. Place a pan of hot water on the lowest shelf. Heat the oven to 400 degrees F and bake 40-50 minutes until golden brown. Let cool completely before wrapping and/or storage.
To check the bread’s doneness, tap the bottom of the bread and check for hollow sound. Read more at theKitchn.
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