Classic Rye Bread
Ingredients:
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1 cup warm water (about 110°F/43°C)
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2 teaspoons sugar
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2 teaspoons active dry yeast
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1 cup rye flour (dark rye flour if you want a more robust flavor)
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2 cups all-purpose flour (you can substitute some with whole wheat flour for more texture)
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1 tablespoon caraway seeds (optional, but classic for rye)
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1 1/2 teaspoons salt
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1 tablespoon vegetable oil or melted butter
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1 tablespoon apple cider vinegar (helps with the flavor and texture)
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1 tablespoon molasses (optional, for a slightly sweeter depth of flavor)
Instructions:
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Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy.
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Mix the dry ingredients: In a large mixing bowl, whisk together the rye flour, all-purpose flour, caraway seeds (if using), and salt.
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Add the wet ingredients: Make a well in the center of the dry ingredients and pour in the activated yeast mixture, oil (or melted butter), apple cider vinegar, and molasses (if using). Stir the mixture together until it forms a sticky dough.
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Knead the dough: Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, you can add a little more all-purpose flour, but be careful not to add too much – rye dough is naturally stickier than regular bread dough.
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First rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
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Shape the dough: Punch down the dough and turn it out onto a lightly floured surface. Shape it into a loaf by folding the edges inward and rolling it up. Tuck the ends under, then place the shaped dough into a greased loaf pan (9×5 inches works well).
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Second rise: Cover the loaf with a towel again and let it rise for about 45 minutes, or until it has risen about an inch above the top of the loaf pan.
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Preheat the oven: While the dough is rising, preheat your oven to 375°F (190°C).
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Bake: Once the dough has risen, place it in the oven and bake for 35-40 minutes, or until the loaf is golden brown on top and sounds hollow when you tap the bottom. If you have a thermometer, it should read around 190°F (88°C) when done.
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Cool: Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips:
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Texture: Rye bread can sometimes be denser than wheat bread due to the properties of rye flour. If you prefer a lighter loaf, you can use a mixture of white flour and rye flour, adjusting the ratio as per your preference.
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Caraway Seeds: Caraway seeds are classic in rye bread, but if you’re not a fan, feel free to skip them. Alternatively, you could try fennel seeds or even mustard seeds for a unique twist.
Enjoy your homemade rye bread! It’s perfect for making sandwiches, toasting, or just enjoying with a little butter. Let me know if you need any variations or more detailed tips!
