I grew up eating Rye Bread, lots of it! It’s hard to find good Rye Bread these days unless you’re lucky enough to live near a Central European bakery. Homemade tastes better anyway, so here is a straightforward recipe that’s actually pretty easy. Serve it with jams, as sandwich bread, or cut into little triangles for a holiday platter. The possibilities are endless.
- Prep Time
- Cook Time
- 2 Small Loaves
- (5 /5)
- 26 ratings
- 1 Cup Water
- 1/4 Cup Brown Sugar
- 1 Teaspoon Caraway Seeds
- 1/2 Teaspoon Anise Seeds
- 1 Tablespoon Butter
- 1 Package Active Dry Yeast
- 1/4 Cup Lukewarm Water
- 1 Teaspoon Kosher Salt
- 2 Cups Unbleached Flour
- 1 Cup Rye Flour
- In medium-size saucepan combine 1 cup water, brown sugar, butter, caraway seeds, and anise seeds. Boil 5 minutes. Remove from heat and cool to lukewarm.
- Soften yeast in 1/4 cup lukewarm water. Add kosher salt to yeast and water mixture.
- In large-size bowl sift unbleached flour and rye flour. Add yeast mixture and brown sugar mixture. Mix to combine. Add a bit more flour if needed. Knead until smooth and elastic
- Place dough in large-size greased bowl. Grease dough and cover with clean cloth and place in warm area for 1 1/2 to 2 hours until dough doubles in size.
- Punch dough down and let rise again for about 1 hour. Punch down and divide dough in half and form two small loaves. Place on greased baking sheet. Let rise to double in size.
- Preheat oven to 350 degrees.
- Place in oven for 35 to 40 minutes.
- Remove from oven and transfer to wire racks to cool.
- Makes 2 small loaves
- Prep Time: 260 Minutes Cook Time: 40 Minutes Total Time: 300 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved