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:
- Large Bowl
- Baking Pan (greased. I use Crisco.)
- An Oven
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: firstname.lastname@example.org 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.”