You are here: Home / Tasty Treats / Breads / Rye Bread

Rye Bread

Rye Bread
Rye bread goes well with just butter, it is so flavorful and rich in taste.

We baked this bread with the kids, visiting here in Big Bear Lake, they had a lot of fun and the outcome was a mega hit.


{Note: we made the recipe with the double amount of ingredients}

for the starter

  • 2 tsp dry yeast
  • 2/3 cup water
  • 3/4 cup plus 2 tbsp. unbleached flower

for the dough

  • 1/2 cup unbleached flower
  • 2 cups rye flower
  • 2 tsp salt
  • 1 cup water



  1. bead-starterTo make starter: sprinkle the yeast into the water in a bowl. Leave for five minutes: stir to dissolve. add flower and mix to form a thick batter cover with a dish towel and leave for 2 hours.
  2. To make the dough: mix the flours and the salt together in a large bowl. Make a well in the center and pour in the starter and half of the water.
  3. Mix the flour. Stir in the remaining water and form a fairly moist, sticky dough.
  4. Turn the dough out onto a lightly floured work surface. Knead the dough until smooth and elastic, about 10 minutes.
  5. Put the dough in a bowl and cover it with a clean dish towel. Let rise until doubled in size, about 1 hour. Punch down, then let rest for 10 minutes.
  6. Divide the dough into two equal pieces and shape into long loafs, place them on a floured baking sheet and let rest for 5 minutes.
  7. Dust the loafs lightly with flour. Cut six or seven short slashes, 1/4 inch deep at 1/2 inch intervals. Cover with dish towel and proof until doubled in size, about 1 1/2 hours.
  8. Bake in the preheated oven for 45 minutes at 400ºF until hollow sounding when tapped underneath.
  9. Cool on a wire rack.



Document Actions

Filed under: ,
blog comments powered by Disqus
The Ultimate Bread Baking Book

Ultimate Bread brings bread-making to the home kitchen in an exquisitely illustrated primer.

Combine DK's gorgeous visuals with two authors skilled in the art of bread baking, and you have the perfect book for anyone who has ever been afraid to try baking bread.

The Ultimate Bread Book

Buy from Amazong
Dr. Lustig's Book

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

Ads by Google