Homemade Rye Bread

Homemade Rye Bread

Its been a rough start to the new year for our family. Two weeks back I lost my grandmother to cancer. A few days back my grandfather (my nanaji)  took his last breath after suffering from dementia. My mom lost both her parents in a span of two weeks and my heart goes out to her, my uncle and aunt.

The quick succession in which I lost two grandparents shook all of us but we are all finding solace in the fact that both their sufferings have come to an end. It is kind of sweet how they lived and left together. Hope they are both resting in peace together wherever they are.

I don’t have many memories with my nanaji. Since he lived in Canada with my uncle and would not visit India as often I did not get to spend too much time with him. When I went to Canada for my course two years back, his dementia had started to kick in, so I missed an opportunity to get to know him better. He mostly kept to himself, reading the Granth sahib and praying. Occasionally we would talk, but the next day he wouldn’t remember our conversations and ask the same questions again. And while I never got to know him too well, he was very close to my mom. And I am glad she was able to make it to Canada in time to spend his last moments with him.

This recipe was supposed to go up during the weekend, but with all that was happening I was not able to post. Even though its Tuesday and I generally share an indian recipe, I am sharing the recipe for this rye bread today.

2016 introduced me to homemade rye breads. I first experimented with a spelt and rye bread (and will be sharing that recipe as well soon) and loved the taste. I then tried my hand at this light caraway studded rye bread. I did substitute the caraway seeds for carom seeds. Even though the two seeds don’t have similar tastes and are not substitutes, I have enjoyed eating breads in India that add carom seeds and since thats all what I had in my pantry the day I was making this bread, I experimented with carom seeds in the recipe. I did not mind the substitution at all.

The recipe that I used is from the second issue of the magazine Bake from Scratch. While the recipe called for light rye flour I used dark, and also as mentioned I used carom seeds instead of the caraway seeds, though traditional rye bread uses caraway seeds.

Working with rye you should know that rye dough is not as elastic as wheat-based dough. The more percentage of rye flour you use in your dough, the more slowly it will rise. So patience is the key to success for rye breads.

There are certain health benefits associated with rye flour. Rye bread fills you up, suppressing your desire to eat. It also doesn’t spike your blood sugar levels (source : livestrong.com). Of course it doesn’t mean you are allowed to eat it as much as you want- anything in excess is never good. But, rye bread is better than a 100% white flour bread. Plus, the rye flour takes your regular flour bread and gives it a distinct flavor, which I really enjoyed.

5.0 from 1 reviews

Homemade Rye Bread

 

Print

Ingredients

• 2 cups (287 gms) all purpose flour
• 1 cup (169 gms) light rye flour ( I used dark rye flour)
• 1 cup warm whole milk
• ¼ cup molasses
• 2 tbsp (30 gms ) butter
• 1 tbsp caraway seeds ( I used carom, but for more traditional use caraway seeds)
• 2 tsp kosher salt
• 2 tsp active dry yeast

egg wash:

• 1 egg
• 1 tbsp water (I used milk - so that I could make scrambled eggs with the leftover from the wash)

Instructions

1. In a stand mixer bowl, weigh the flours. Add in the milk,yeast, molasses, butter, seeds, salt. With the paddle attachment, combine all ingredients until moistened.
2. Let stand 20 minutes. This rest allows the rye flour to absorb the liquid and begin to relax a bit.
3. With the dough hook attachment knead the dough for 8 minutes.
4. Transfer dough to a greased clean bowl (or I just use the same bowl and make sure its clean and then grease it). Let rise, covered till double in size in a warm place. This rise can take between 1-2 hours. It took me almost 2 hours.
5. Turn risen dough onto clean surface and deflate the air out.
6. Pull the corners of the dough to the centre and form a loaf shape with your hands.
7. Place the loaf in a 9 by 5 inch greased loaf pan. Cover with a greased cling film loosely wrapped over the tin and let proof for 1 hour to 1.5 till it rises above the bread tin.
8. Preheat oven 375F. Prepare egg wash. Brush the over risen loaf and sprinkle top with some caraway (or carom) seeds.
9. Using a sharp knife make four slashes running at a slant across the top of the loaf. Slashing the bread keeps it from tearing (often along the side) as it bakes, and ensuring an even upward rise.
10. Bake until golden brown or till an instant read thermometer reads 190, for about 35-40 minutes.
11. Let cool in pan for 20 minutes.
12. Remove from pan and let cool completely on a wire rack before serving.

Wordpress Recipe Plugin by EasyRecipe

3.5.3208