Rye bread recipe
This rye bread recipe has, next to the rye flour, also spelt flour in it. It is a dense bread made with dry yeast. If you have a stand mixer at hand it would be handy but if not you can always knead your dough by hand. I’m still saving up for one so until then I will have a small work-out on my Saturdays.
I’m trying to bake this rye bread with my sourdough starter, but until I figure out the right amounts I will bake a few batches of this bread every Saturday. This way I don’t have to bake during the weekdays because these are busy enough as they are.
Supplies
- Kitchen scale
- Stand mixer (optional)
- A big bowl (or pan) and a small bowl
- Kitchen towel
- Bread pan (optional)
- Oven (180 °C/356 °F)
- Baking tray with baking paper
- Lame
Ingredients
- 7 gram dry yeast (or 21 gram fresh yeast)
- 20 gram sugar
- 250 ml lukewarm water
- 150 gram rye flour
- 350 gram spelt flour
- 10 gram salt
How to bake
- Take your small bowl and add the yeast, 100 ml lukewarm water and the sugar. Stir lightly and set aside for a few minutes.
- Take your big bowl and add the rye- and spelt flour and the salt. Mix together.
- When your yeast mixture is bubbly you can add it to the big bowl. Add the rest of the lukewarm water to the little bowl (so you don’t let anything go to waste) and add it to the flour mixture.
- Start mixing everything together, when you have a, sort of a, dough ball you can take it out of the bowl and start kneading it on your workbench.
- Knead until the dough gets elastic and smooth (for about 15 minutes) and place it back in the big bowl.
- Cover the bowl with a damp kitchen towel (or place a good fitting lit on your pan) and set aside in a warm environment for about an hour.
- After an hour your dough should be doubled in size, otherwise let it rise a little longer.
- Place the dough on your working bench and knead it for 1 minute.
- Shape the dough the way you like it and place it on the baking tray or in a bread pan.
- Cover the dough again and set aside for half an hour.
- After half an hour you can score your bread with the lame or a really sharp kitchen knife, however this is optional, I forgot to score the dough and it turned out great!
- Put it in the pre-heated oven for 50 minutes until you have a crusty and brown bread.
- Enjoy!
Rye bread
This rye bread recipe has, next to the rye flour, also spelt flour in it. It is a dense bread made with dry yeast. If you have a stand mixer at hand it would be handy but if not you can always knead your dough by hand. I'm still saving up for one so until then I will have a small work-out on my Saturdays.
Ingredients
- 7 gram dry yeast (or 21 gram fresh yeast)
- 20 gram sugar
- 250 ml luke warm water
- 150 gram rye flour
- 350 gram spelt flour
- 10 gram salt
Instructions
- Take your small bowl and add the yeast, 100 ml lukewarm water and the sugar. Stir lightly and set aside for a few minutes.
- Take your big bowl and add the rye- and spelt flour and the salt. Mix together.
- When your yeast mixture is bubbly you can add it to the big bowl. Add the rest of the lukewarm water to the little bowl (so you don't let anything go to waste) and add it to the flour mixture.
- Start mixing everything together, when you have a, sort of a, dough ball you can take it out of the bowl and start kneading it on your workbench.
- Knead until the dough gets elastic and smooth (for about 15 minutes) and place it back in the big bowl.
- Cover the bowl with a damp kitchen towel (or place a good fitting lit on your pan) and set aside in a warm environment for about an hour.
- After an hour your dough should be doubled in size, otherwise let it rise a little longer.
- Place the dough on your working bench and knead it for 1 minute.
- Shape the dough the way you like it and place it on the baking tray or in a bread pan.
- Cover the dough again and set aside for half an hour.
- After half an hour you can score your bread with the lame or a really sharp kitchen knife, however this is optional, I forgot to score the dough and it turned out great!
- Put it in the pre-heated oven for 50 minutes until you have a crusty and brown bread.
- Enjoy!
Nutrition Information
Yield 20 Serving Size 1Amount Per Serving Calories 90Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 196mgCarbohydrates 19gFiber 3gSugar 2gProtein 4g
This nutrition information is an estimation and isn't always accurate.
If you enjoyed this recipe you might also like these other bread recipes!
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