Homemade Rye Bread
I have been playing around with baking rye bread for awhile now. Tried a few different recipes recently. I found this recipe online, but I did change it a little. I ended up with a rye bread with lovely flavor and texture.
Rye bread can be tricky. Rye flour needs to be paired with wheat flour to have the necessary type of gluten to rise. Rye flour does contain gluten, but not the type of gluten that gets stretchy. Rye flour also rises better when some acid is added to the dough. Molasses adds some acid. In this dough, sour pickle juice is added. Vinegar also works.
Rye flour is higher in the enzymes that break down starch into sugars. Starch is needed to form the structure of the crumb, and if too much starch is split up, the texture of the bread suffers and becomes gummy. Traditionally, this is prevented by acidifying the rye dough. This is why breads with a high percentage of rye flour are made with rye sour (rye-based sourdough starter), even if commercial yeast is added, to preserve the structure of the bread.
So here is the most recent rye bread I made.
Deli Rye Bread
2 c. bread flour
1 c. rye flour
3 T. potato flakes
2 T. caraway seeds
2 T. brown sugar
1 packet active dry yeast- scant tablespoon
2 t. salt
1 c. warm water
¼ c. olive or avocado oil
¼ c. sour pickle juice
2 T. molasses
Place bread flour, rye flour, potato flakes, caraway seeds, brown sugar, yeast, and salt in the bowl of a large stand mixer. Stir dry ingredients to combine. Add warm water, oil, pickle juice and molasses into dry ingredients. Fit dough hook onto mixer and beat until dough is just coming together. It will look rough. Cover bowl with plastic wrap and let rest for about 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes. Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. Grease a 9×5-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a linen kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake loaf until golden brown and cooked through, about 35 minutes. If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Bread should sound hollow when tapped lightly. Remove from pan and cool on wire rack. Makes 1 loaf.
online, but I did change it a little. I ended up with a rye bread with lovely flavor and texture.
Rye bread can be tricky. Rye flour needs to be paired with wheat flour to have the necessary type of gluten to rise. Rye flour does contain gluten, but not the type of gluten that gets stretchy. Rye flour also rises better when some acid is added to the dough. Molasses adds some acid. In this dough, sour pickle juice is added. Vinegar also works.
Rye flour is higher in the enzymes that break down starch into sugars. Starch is needed to form the structure of the crumb, and if too much starch is split up, the texture of the bread suffers and becomes gummy. Traditionally, this is prevented by acidifying the rye dough. This is why breads with a high percentage of rye flour are made with rye sour (rye-based sourdough starter), even if commercial yeast is added, to preserve the structure of the bread.
So here is the most recent rye bread I made. More variations are coming.
Deli Rye Bread
2 c. bread flour
1 c. rye flour
3 T. potato flakes
2 T. caraway seeds
2 T. brown sugar
1 packet active dry yeast- scant tablespoon
2 t. salt
1 c. warm water
¼ c. olive or avocado oil
¼ c. sour pickle juice
2 T. molasses
Place bread flour, rye flour, potato flakes, caraway seeds, brown sugar, yeast, and salt in the bowl of a large stand mixer. Stir dry ingredients to combine. Add warm water, oil, pickle juice and molasses into dry ingredients. Fit dough hook onto mixer and beat until dough is just coming together. It will look rough. Cover bowl with plastic wrap and let rest for about 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes. Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. Grease a 9×5-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a linen kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake loaf until golden brown and cooked through, about 35 minutes. If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Bread should sound hollow when tapped lightly. Remove from pan and cool on wire rack. Makes 1 loaf.
Homemade Rye Bread
I have been playing around with baking rye bread for awhile now. Tried a few different recipes recently. I found this recipe online, but I did change it a little. I ended up with a rye bread with lovely flavor and texture.
Rye bread can be tricky. Rye flour needs to be paired with wheat flour to have the necessary type of gluten to rise. Rye flour does contain gluten, but not the type of gluten that gets stretchy. Rye flour also rises better when some acid is added to the dough. Molasses adds some acid. In this dough, sour pickle juice is added. Vinegar also works.
Rye flour is higher in the enzymes that break down starch into sugars. Starch is needed to form the structure of the crumb, and if too much starch is split up, the texture of the bread suffers and becomes gummy. Traditionally, this is prevented by acidifying the rye dough. This is why breads with a high percentage of rye flour are made with rye sour (rye-based sourdough starter), even if commercial yeast is added, to preserve the structure of the bread.
So here is the most recent rye bread I made. More variations are coming.
Deli Rye Bread
2 c. bread flour
1 c. rye flour
3 T. potato flakes
2 T. caraway seeds
2 T. brown sugar
1 packet active dry yeast- scant tablespoon
2 t. salt
1 c. warm water
¼ c. olive or avocado oil
¼ c. sour pickle juice
2 T. molasses
Place bread flour, rye flour, potato flakes, caraway seeds, brown sugar, yeast, and salt in the bowl of a large stand mixer. Stir dry ingredients to combine. Add warm water, oil, pickle juice and molasses into dry ingredients. Fit dough hook onto mixer and beat until dough is just coming together. It will look rough. Cover bowl with plastic wrap and let rest for about 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes. Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. Grease a 9×5-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a linen kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake loaf until golden brown and cooked through, about 35 minutes. If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Bread should sound hollow when tapped lightly. Remove from pan and cool on wire rack. Makes 1 loaf.
Swedish Limpa Bread
There is nothing better than the smell of fresh baked bread. This Swedish rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. It also makes the house smell wonderful as it bakes.
The flavor in enhanced by a combination of caraway seeds and a little orange zest. It even makes wonderful French toast. My brother-in-law always said it was just like the bread his Swedish mother made.
It is not like rye breads you might traditionally think of. Limpa is lighter in color and texture. It makes really great French toast, too.
I shape mine in two round loaves, but you can also bake this bread in loaf pans, if you prefer. If you want to use it for sandwiches, the loaf pans are probably a good idea. You can also shape the dough into dinner rolls, if you like. You will get 2-3 dozen rolls out of this recipe, depending on how big you make your rolls.
Swedish Limpa
6 ½ c. flour
2 c. rye flour
¼ c. brown sugar
2 t. salt
2-t. caraway seeds
2 t. grated orange peel
2 pkt. Active dry yeast
2 T. butter, softened
2 2/3 c. hot water (125-130 degrees)
Set aside 1-cup flour. Mix remaining flours and other dry ingredients in a large bowl. Add butter and water to flour mixture and stir to blend. Mix in enough additional flour to make a soft dough. Knead on a floured surface until smooth about 8-10 minutes. Place dough in oiled bowl turning to oil top. Cover and let rest in a draft free area until doubled, about 30 –40 minutes. Punch down. Divide dough in half and form into 2 balls. Place on greased baking sheet and cover until doubled in bulk, about 30 –40 minutes. Bake in a preheated 400-degree oven for 30 minutes or until bread sounds hollow when tapped lightly. Makes 2 loaves.
Note: you can also divide the dough and place in 2 (9×5-inch) greased loaf pans.
Homemade Rye Bread
I have been playing around with baking rye bread for awhile now. Tried a few different recipes recently. I found this recipe online, but I did change it a little. I ended up with a rye bread with lovely flavor and texture.
Rye bread can be tricky. Rye flour needs to be paired with wheat flour to have the necessary type of gluten to rise. Rye flour does contain gluten, but not the type of gluten that gets stretchy. Rye flour also rises better when some acid is added to the dough. Molasses adds some acid. In this dough, sour pickle juice is added. Vinegar also works.
Rye flour is higher in the enzymes that break down starch into sugars. Starch is needed to form the structure of the crumb, and if too much starch is split up, the texture of the bread suffers and becomes gummy. Traditionally, this is prevented by acidifying the rye dough. This is why breads with a high percentage of rye flour are made with rye sour (rye-based sourdough starter), even if commercial yeast is added, to preserve the structure of the bread.
So here is the most recent rye bread I made. More variations are coming.
Deli Rye Bread
2 c. bread flour
1 c. rye flour
3 T. potato flakes
2 T. caraway seeds
2 T. brown sugar
1 packet active dry yeast- scant tablespoon
2 t. salt
1 c. warm water
¼ c. olive or avocado oil
¼ c. sour pickle juice
2 T. molasses
Place bread flour, rye flour, potato flakes, caraway seeds, brown sugar, yeast, and salt in the bowl of a large stand mixer. Stir dry ingredients to combine. Add warm water, oil, pickle juice and molasses into dry ingredients. Fit dough hook onto mixer and beat until dough is just coming together. It will look rough. Cover bowl with plastic wrap and let rest for about 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes. Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. Grease a 9×5-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a linen kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake loaf until golden brown and cooked through, about 35 minutes. If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Bread should sound hollow when tapped lightly. Remove from pan and cool on wire rack. Makes 1 loaf.
Deli Rye Bread
I have been playing around with baking rye bread for awhile now. Tried a few different recipes recently. I found this recipe online, but I did change it a little. I ended up with a rye bread with lovely flavor and texture.
Rye bread can be tricky. Rye flour needs to be paired with wheat flour to have the necessary type of gluten to rise. Rye flour does contain gluten, but not the type of gluten that gets stretchy. Rye flour also rises better when some acid is added to the dough. Molasses adds acid. In this dough, sour pickle juice added. Vinegar also works.
Rye flour is higher in the enzymes that break down starch into sugars. Starch is needed to form the structure of the crumb, and if too much starch is split up, the texture of the bread suffers and becomes gummy. Traditionally, this is prevented by acidifying the rye dough. This is why breads with a high percentage of rye flour are made with rye sour (rye-based sourdough starter), even if commercial yeast is added, to preserve the structure of the bread.
So here is the most recent rye bread I made. More variations are coming.
Deli Rye Bread
2 c. bread flour
1 c. rye flour
3 T. potato flakes
2 T. caraway seeds
2 T. brown sugar
1 packet active dry yeast- scant tablespoon
2 t. salt
1 c. warm water
¼ c. olive or avocado oil
¼ c. sour pickle juice
2 T. molasses
Place bread flour, rye flour, potato flakes, caraway seeds, brown sugar, yeast, and salt in the bowl of a large stand mixer. Stir dry ingredients to combine. Add warm water, oil, pickle juice and molasses into dry ingredients. Fit dough hook onto mixer and beat until dough is just coming together. It will look rough. Cover bowl with plastic wrap and let rest for about 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes. Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. Grease a 9×5-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a linen kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake loaf until golden brown and cooked through, about 35 minutes. If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Bread should sound hollow when tapped lightly. Remove from pan and cool on wire rack. Makes 1 loaf.
Swedish Limpa Bread
There is nothing better than the smell of fresh baked bread. This Swedish rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. It also makes the house smell wonderful as it bakes.
The flavor in enhanced by a combination of caraway seeds and a little orange zest. It even makes wonderful French toast. My brother-in-law says it is just like the bread his Swedish mother made.
It is not like rye breads you might traditionally think of. Limpa is lighter in color and texture. It makes really great French toast, too.
I shape mine in two round loaves, but you can also bake this bread in loaf pans, if you prefer. If you want to use it for sandwiches, the loaf pans are probably a good idea. You can also shape the dough into dinner rolls, if you like. You will get 2-3 dozen rolls out of this recipe, depending on how big you make your rolls.
Swedish Limpa
6 ½ c. flour
2 c. rye flour
¼ c. brown sugar
2 t. salt
2-t. caraway seeds
2 t. grated orange peel
2 pkt. Active dry yeast
2 T. butter, softened
2 2/3 c. hot water (125-130 degrees)
Set aside 1-cup flour. Mix remaining flours and other dry ingredients in a large bowl. Add butter and water to flour mixture and stir to blend. Mix in enough additional flour to make a soft dough. Knead on a floured surface until smooth about 8-10 minutes. Place dough in oiled bowl turning to oil top. Cover and let rest in a draft free area until doubled, about 30 –40 minutes. Punch down. Divide dough in half and form into 2 balls. Place on greased baking sheet and cover until doubled in bulk, about 30 –40 minutes. Bake in a preheated 400-degree oven for 30 minutes or until bread sounds hollow when tapped lightly. Makes 2 loaves.
Note: you can also divide the dough and place in 2 (9×5-inch) greased loaf pans.
Swedish Limpa Bread
Swedish Limpa Bread
There is nothing better than the smell of fresh baked bread. This rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. It also makes the house smell wonderful as it bakes.
The flavor in enhanced by a combination of caraway seeds and a little orange zest. It even makes wonderful French toast. My brother-in-law says it is just like the bread his Swedish mother made.
It is not like rye breads you might traditionally think of. Limpa is lighter in color and texture. I baked mine in two round loaves, but you can also bake this bread in loaf pans, if you prefer. You can also shape the dough into dinner rolls, if you like.
Swedish Limpa
6 ½ c. flour
2 c. rye flour
¼ c. brown sugar
2 t. salt
2-t. caraway seeds
2 t. grated orange peel
2 pkt. Active dry yeast
2 T. butter, softened
2 2/3 c. hot water (125-130 degrees)
Set aside 1-cup flour. Mix remaining flours and other dry ingredients in a large bowl. Add butter and water to flour mixture and stir to blend. Mix in enough additional flour to make a soft dough. Knead on a floured surface until smooth about 8-10 minutes. Place dough in oiled bowl turning to oil top. Cover and let rest in a draft free area until doubled, about 30 –40 minutes. Punch down. Divide dough in half and form into 2 balls. Place on greased baking sheet and cover until doubled in bulk, about 30 –40 minutes. Bake in a preheated 400-degree oven for 30 minutes or until bread sounds hollow when tapped lightly. Makes 2 loaves.
Note: you can also divide the dough and place in 2 (9×5-inch) greased loaf pans.
Swedish Limpa Bread
Swedish Limpa Bread
This rye bread is a favorite of mine. It has a soft texture and makes great sandwiches. The flavor in enhanced by a combination of caraway seeds and a little orange zest. It even makes wonderful French toast. My brother-in-law says it is just like the bread his Swedish mother made.
It is not like rye breads you might traditionally think of. Limpa is lighter in color and texture. I baked mine in two round loaves, but you can also bake this bread in loaf pans, if you prefer. You can also shape the dough into dinner rolls, if you like.
Swedish Limpa
6 ½ c. flour
2 c. rye flour
¼ c. brown sugar
2 t. salt
2-t. caraway seeds
2 t. grated orange peel
2 pkt. Active dry yeast
2 T. butter, softened
2 2/3 c. hot water (125-130 degrees)
Set aside 1-cup flour. Mix remaining flours and other dry ingredients in a large bowl. Add butter and water to flour mixture and stir to blend. Mix in enough additional flour to make a soft dough. Knead on a floured surface until smooth about 8-10 minutes. Place dough in oiled bowl turning to oil top. Cover and let rest in a draft free area until doubled, about 30 –40 minutes. Punch down. Divide dough in half and form into 2 balls. Place on greased baking sheet and cover until doubled in bulk, about 30 –40 minutes. Bake in a preheated 400-degree oven for 30 minutes or until bread sounds hollow when tapped lightly. Makes 2 loaves.
Note: you can also divide the dough and place in 2 (9×5-inch) greased loaf pans.
Pumpernickel Bread
Pumpernickel Bread
If you never made your own Pumpernickel bread you might be surprised at some of the ingredients. Besides the rye flour the dark color and unique flavor are from the addition of molasses, cocoa powder and coffee. The sad fact is that much of the Pumpernickel bread you see in stores doesn’t have most of these ingredients, but artificial color and flavor. Real pumpernickel bread is a little dense, chewy and very flavorful. Well worth the effort to make it.
Pumpernickel Bread
2 Packages active dry yeast
½ c. warm water
2 c. lukewarm strong coffee
¼ c. each molasses and unsweetened cocoa
2T. Caraway seeds
2 t. salt
5-6 c. flour
2 c. rye flour
Cornmeal
1 egg white, slightly beaten
In large bowl dissolve yeast in warm water. Stir in coffee, molasses, cocoa, seeds, salt and 3 cups of flour. Beat with wooden spoon about 2 minutes. Stir in rye flour and enough of the remaining regular flour to make soft dough. Turn onto floured surface and knead until dough is smooth, about 10 minutes. Place in greased bowl, turning to grease top, cover and let rest until doubled, about 1 hour. Grease large baking sheet and sprinkle with cornmeal. Set aside.
Punch down dough, divide in 2, and form into balls. Place on baking sheet and cover. Let rise until double, brush with egg whites, slash tops and bake at 375 for 35-40 minutes. Makes 2 loaves.
