Dark Rye Bread

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Dark Rye BreadRye has low gluten and is high in fiber. Bread made from rye flour not only tastes great but is also good for your digestive system. I'll recommend using a combination of both rye and whole wheat flour instead of just using the former option. It'll give you much better texture and flavor. I also prefer to slightly crush the caraway seeds before adding to the dough base. This bread can easily last for up to a week provided it is not exposed to a damp and moist environment. This bread is a bit denser than regular whole wheat bread. If you do not like it, moderate the flour proportions to match with your needs. Let's bake this fulfilling, nutritious, and easy-to-make rye bread to make our daily breakfast, healthier.

Dark Rye Bread
Dark Rye Bread
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Dark Rye Bread

Relish this delicious and dense dark rye bread which also includes crushed caraway seeds and a proportion of whole wheat flour for better texture and flavor.

Preparation Time: 20 minutes
Cooking time: 40 minutes
Servings: 1 loaf

Ingredients:
  • 3 cups dark rye flour
  • 3 cups whole wheat flour
  • 1 cup milk (fat-free)
  • 1 tsp caraway seeds ( slightly crushed)
  • 1 tsp sugar
  • 1 tsp salt
  • 2 packets active dry yeast
  • 2-1/2 tbsp butter
  • 4 tsp dark molasses
  • 2 cups lukewarm water

Instructions:

  1. Preheat oven at 200 °C.
  2. Take a large bowl and add whole wheat flour, salt, and crushed caraway seeds in it.
  3. Sift and combine everything well.
  4. In a seperate smaller bowl, add dry yeast mixed in 3 tsp of lukewarm water, milk, butter, sugar, and dark molasses.
  5. Whip briskly for about 2 minutes and then transfer the mixture to the larger bowl.
  6. Combine everything well.
  7. Now, slowly start adding both rye flour and lukewarm water to the dough base.
  8. Finally, knead the dough on a flat and hard surface for about 5 minutes.
  9. Cover it with a cloth and let it rise to about double the volume.
  10. Grease the loaf baking tin and transfer risen dough in it.
  11. Bake for about 40 minutes.
  12. Let it cool down on a wire rack before serving.

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