wholesome homemade rye bread

How To Make wholesome homemade rye bread

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  1

  Gather your ingredients.
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  2

  Combine the two flours and the salt in a large bowl, and set aside.
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  3

  Whisk the honey and warm water together in a bowl.
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  4

  Add the yeast.
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  5

  Chef’s Note: This is what is called proofing the yeast. After about 5 or 10 minutes, the water should develop foam on its surface (called blooming). If it doesn’t your yeast is dead. Give it a nice funeral and get some good yeast.
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  6

  Add the flour to the bowl of a stand mixer, fitted with a dough hook.
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  7

  Chef’s Tip: If you are going to use a stand mixer, and not do this by hand, you can combine the flours into the mixing bowl, at the start. That will save you having to clean an additional bowl.
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  8

  Add the liquid with the proofed yeast, to the flour.
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  9

  Knead for about 10 minutes.
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  10

  Chef’s Note: If you are going to knead the dough by hand, then lightly dust your surface with some rye flour and go for it. When I’m working out a problem, or I’m just plain frustrated, I always knead my dough by hand.
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  11

  Chef’s Tip: Rye flour can be dry and absorb a lot of moisture. If the dough is still dry, just add a bit more warm water.
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  12

  I had trouble finishing this dough in the stand mixer, so I removed it and finished it by hand.
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  13

  Put the dough into an oiled bowl.
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  14

  Cover, place in a warm, non-drafty spot in the kitchen and allow it to rise until doubled in size, about 1 or 2 hours.
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  15

  While the dough is rising, take a baking pan, and lightly oil and then dust with rye flour.
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  16

  When the dough has risen, remove it from the bowl, and place on a lightly floured surface (rye flour).
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  17

  Chef's Note: Add the caraway seeds if using, and combine them with the dough. If not using, you still want to knead the dough for about 2 minutes.
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  18

  Shape the dough into a loaf and add to the baking dish.
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  19

  Chef's Note: Cover and allow the dough to rise in the pan until doubled in size, about 1 to 2 hours.
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  20

  Place a rack in the middle position and preheat the oven to 425f (220c).
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  21

  Dust the surface of the loaf with some rye flour.
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  22

  Use a Lame to cut the top of the loaf.
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  23

  Place in the preheated oven, and bake for 30 minutes.
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  24

  Chef’s Tip: When finished, the loaf will be dark brown in color, and should sound hollow, when tapped.
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  25

  Cool on a wire rack, for about 20 minutes. Then slice and enjoy.
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  26

  Keep the faith, and keep cooking.
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