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Rye Bread

Updated February 23, 2016

Breads made with rye flour are very popular in central and eastern Europe. Good with smoked salmon.

Prepare ahead: Make the starter the day before making the loaf.

Makes1 large loaf

Preparation Time25 min

Preparation Time - Text25 mins, plus rising

Cooking Time50 min

Cooking Time - Text50

Cooking Methodbaking

CostInexpensive

Easy

Total Timea day or more

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Five Ingredients or LessYes

Mealbreakfast, brunch, snack, tea

Moodadventurous

Taste and Texturechewy, savory

Type of Dishyeast bread

Ingredients

  • 1 cup tepid water
  • 1 cup rye flour
  • ¾ cup plain yogurt
  • 1 tbsp unsulfured molasses
  • 1 tsp instant yeast
  • 1 tsp caraway seeds, lightly crushed
  • 1 cup rye flour
  • 2 tsp salt
  • 1¾ cups bread flour, as needed
  • 1 large egg, beaten, to glaze
  • 1 tsp caraway seeds, for the crust

Instructions

  1. Whisk the starter ingredients together in a medium bowl. Cover with plastic wrap and let stand for 8–12 hours, until bubbly.

  2. Transfer to a large bowl. Stir in the rye flour and salt. Stir in enough of the bread flour to make a stiff dough. Knead on a lightly floured work surface, adding more flour as needed, about 8 minutes, until the dough is smooth and elastic, but slightly sticky'do not add too much flour. Shape the dough into a ball, and turn in an oiled bowl. Cover with plastic wrap and let stand in a warm place until the dough doubles, about 1 hour.

  3. Punch down the dough and form into a 9in (23cm) long football shape. Transfer to a floured baking sheet, cover with plastic wrap, and let stand until almost doubled, about 30 minutes.

  4. Preheat the oven to 425°F (220°C). Brush the loaf with beaten egg and sprinkle with caraway seeds. Cut a shallow slash down the center of the loaf. Bake for 20 minutes. Reduce the oven temperature to 400°F (200°C) and continue baking until the dough sounds hollow when tapped on the bottom. Cool on a wire rack.

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