Rye is the grain of the month for August, and what better way to celebrate the tasty grain that with some delicious homemade rye bread. Rye adds a wonderful district flavor to your bread and is a wonderful addition to your tuna, pastrami, or corned beef sandwich. This recipe is a great version if you are new to rye bread baking.
- 2¼ teaspoons active dry yeast
- 1 cup + 2 tablespoons warm water (about 110-115 degrees F)
- 1½ tablespoons honey
- 2 tablespoons unsalted butter, melted
- 1 tablespoon caraway seeds, plus more for topping
- 2¼ teaspoons kosher salt
- 2 cups Swany White All Purpose Flour plus more for dusting
- 1¼ cup Swany White rye flour
- 1 egg white, for brushing
- In the bowl of an electric stand mixer, or a large bowl if you prefer to make bread by hand, sprinkle your yeast over ¼ cup of your warm water, then add ½ tablespoon honey and whisk until the yeast dissolves completely. Let this mixture stand for about 5 minutes. A nice foam should form.
- Next, add the remaining water and honey, butter, caraway seeds, and salt. Mix to combine.
- Gradually add in both flours, about one cup at a time, until the dough comes away from the sides of the bowl and forms a sticky ball.
- Knead the dough on surface that has been sprayed lightly with olive oil or you can use your dough hook for about 5 minutes, then shape into a ball.
- To allow the dough to rise, transfer ball to a large buttered bowl and cover tightly with plastic wrap. Set in a warm place to rise for about 1 hour, or until doubled in size. If you have more time, you can let it rise in a room temperature room as well.
- Next, butter a 4-1/2 x 8-1/2 inch loaf pan and set aside until needed.
- Once the dough has risen, punch it down and on a lightly oiled surface, roll it out to a 7 x 7-inch square, fold it into thirds and pinch the ends to seal. Place the dough seam-side-down in the buttered loaf pan and brush with your egg white and sprinkle with extra caraway seeds.
- Spray a piece of plastic wrap with cooking spray and place it on top of the dough. Let stand for 45 minutes to 1 hour, until the dough touches the plastic wrap.
- Preheat your oven to 450 degrees, then when ready to bake, lower it to 400 degrees.
- Remove the plastic wrap and bake for 45-55 minutes or so, rotating the pan halfway through baking, until the top is a nice, golden brown.
- Let the bread cool in the pan for at least 30 minutes before removing and slicing.