How to Make Bread -
Rye Bread Recipe

If you want your bread to remain fresh for a long time - try this rye bread recipe.

Rye seed has many benefits. It is an excellent source of fiber, which helps to regulate body weight and lower cholesterol.

Wheat and Rye

Rye flour is a very good addition to wheat flour for the preparation of this delicious bread.

Rye bread, unlike white wheat bread, is much heavier and harder, and has no ability to rise.

Ingredients:

  • 450 g/1 lb rye bread flour
  • 250 g/8.8 oz strong white bread flour 
  • 40 g/1.4 oz fresh yeast
  • 1 tbsp salt
  • 1 teaspoon sugar
  • 1 tbsp oil
  • 2 cups warm water

    For brushing:

  • 1 egg, beaten
  • 2 tbsp milk

Instructions:

Dissolve the yeast in ½ cup warm water and add 1 teaspoon white flour and sugar. Mix the ingredients, then leave for 10 minutes.

Mix together rye and white flour. Make a well in the center, and add the yeast mixture, salt and oil. Mix in the flour and add water to make a dough.

Turn out onto a floured surface and knead the dough until smooth and elastic.

Return into lightly oiled bowl, cover with a cloth and leave to rise in a warm place for 2 hours.

Knead the dough again for a few minutes, then leave to rise again for 30 minutes.

Preheat the oven to 200° C/400° F and bake for one hour.

During baking brush the bread with egg and milk every 20 minutes.

Rye Flour

Rye is obtained from the rye berries and rye grass grains. It is slightly sour to taste and it is used to make sour dough bread and rye bread.

The loaves are much compact and come in different colors like light, medium and dark.

The taste is somewhat different and is enjoyed by many people around the world.

Corned beef goes very well with rye bread and it is a perfect substitute for the original bread.

Its color and density depends on how much of rye is present in the rye bread recipe. If more is retained in the flour the nutrient value increases and it becomes more dense and dark.

The medium colored one is very common and is found in nearly every supermarket. The light and dark colored ones are available in health food stores. For baking bread, grainy ones are preferred.

Light flour is used if more of a powdery stuff is preferred. There are certain ways of baking as it allows the bread to raise little since it has not much of gluten but more of bran and soluble fiber.  It is better to use a little of white flower to allow the dough to rise to the required limit.   




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