A Fine Day To Rye

What you’ll need for ingredients:

  • 2 1/3 Cup Rye Flour (I use Fairhaven Organic Rye Flour…affordable, high quality, and from my neighbor’s up north in Washington)
  • 1 Cup Warm Water
  • 1 Teaspoon Sea Salt (Alessi is the salt I use. Italian and tasty)
  • 1 Teaspoon Yeast (Fleischmann’s…the standard since 1868!)

What you’ll need for Tools:

  • Spatula
  • Large Bowl
  • Baking Pan (greased. I use Crisco.)
  • An Oven

Oh, and an album to accompany your endeavors. I chose Enslaved’s, Below the Lights for this round. Rye grain and Norway do go hand in hand after all.rye_post_music

Pour the water into the bowl and then mix in the yeast. It should go from looking like a galaxy to a soup. Next, pour in the flour and salt. It will start start to become a nice dough. Keep mixing and stirring with your spatula until a nice and dense dough is formed. This usually takes 8-10 minutes of mixing. Not much kneading is necessary. Your mixing you did in the bowl works plenty fine and once it’s all together, make a ball.

Get out your baking pan and grease it. I choose to use thin layer of butter where my bread will go (for taste I use non-salted Tillamook Butter). Place your dough ball onto the sheet and flatten it to form your loaf. Then cover with a kitchen towell and let proof (rise) for two hours.

About an hour and a half into your proofing, set your oven to 400 ºF. Timing it this way allows your proofing to be done and your oven ready to go around the same time.

When your dough is proofed (you may not notice much size increase, don’t worry), place it in the oven and let bake for 40 to 45 minutes. Once the time is up, pull out the loaf and let cool on a wire rack. And guess what, you’ve just baked an easy Rye Loaf!

This Rye Bread goes great with Brie, Jam, Meat, and other Dips/Cheeses. While it is not your typical sliced bread, it tastes great, has less gluten in it (Rye is naturally less glutenous if you care), and is perfect for soups, picnics, and sharing. Remember, this bread can exist in an air tight container for around a week or so, but it more than likely won’t last that long due to it’s deliciousness!


Please share with me your experience(s) with this recipe, or if you have your own to share, please comment below or email me at: breadfiredeath@gmail.com and I will post it up!

I adapted this recipe from The Virtuous Bread. Visit their site, it rules!

All pictures by me (©Justin Kaye).

“The vast gates to hall up high,
Shall stand open wide and welcome you with all its within.
And Oden shall hail us bearers of a pounding Hammerheart.”





What you see before you is the beginning of a project I have thought about for ages (ok, a few years). I, Justin Kaye, am a rabid Metalhead who also happens to be an avid Baker. I have been called, “The Convexicutioner”, the “Martha Stewart of Metal” and a, “Defender of the Rye.” While I do enjoy these titles, I really just want to spread the knowledge, joy, and overall awesomeness that is baking. From breads, to cakes, to cookies…and hopefully a lot of things in between, I will be sharing with you all easy to follow recipes.


Now, what is the connection? Metal is fast, heavy, slow, aggressive, melancholic, satanic, evil, dark, light…you get it (and you should KNOW IT…Dio is watching). Baking is all of these things as well. Kneading bread is like a heavy riff forming before you. Whisking together sugar and butter is a blast beat waiting to happen. And we cannot forget FIRE. Heat causes numerous ingredients to meld together and form a delicious concoction.

I, Justin Kaye, the Defender of the Rye, hereby invite you to experiment with your oven. Join my Metal-Baking revolution.


All sorrows are less with bread. ” ― Miguel de Cervantes Saavedra

“There is a serpent in every Eden
Slick as grease and cold as ice
There is a lie in every meaning
Rest assured to fool you twice”