Homemade Rye Bread is a nutritious, fiber-rich baked good, characterized by a thin, crispy crust and a soft, slightly moist crumb. Typically dark in color, it can be made with whole-wheat rye flour alone or, as in our recipe, mixed with other flours that promote the development of the gluten network.
Here, the rye flour is sifted into a bowl with the Manitoba flour and then mixed with the fresh brewer's yeast, previously dissolved in warm water, and the salt. The resulting dough, once doubled in volume, is then placed, after a series of strengthening folds, into a loaf mold, left to rise a second time, and finally baked in a preheated oven at 220°C (428°F) for about 35 minutes.
The result will be a tasty and fragrant loaf, to be enjoyed in the morning with a fruit jam or a drizzle of almond butter, or brought to the table at mealtimes alongside poached eggs, slices of smoked salmon, caramelized onions, speck, and much more.
If you like, you can cut the bread into slices, toast it for a few moments on a grill and use it as a base for delicious croutons or the famous avocado toast : it will be excellent for Sunday brunch or for a savory breakfast.
If you like, you can enrich the dough with flax, chia or sunflower seeds, you can add a handful of chopped walnuts for a pleasantly crunchy note or, if you don't have a mold, you can shape the rye bread into a classic loaf.
Ingredients
How to Make Homemade Rye Bread
Mix the sifted rye flour with the Manitoba flour in a large bowl.
Mix the sifted rye flour with the Manitoba flour in a large bowl.
Dissolve the crumbled brewer's yeast in the lukewarm water and pour the prepared mixture into the bowl with the powders.
Dissolve the crumbled brewer's yeast in the lukewarm water and pour the prepared mixture into the bowl with the powders.
Mix the ingredients with a fork, then add the salt and continue kneading until you obtain a soft and homogeneous mixture.
Mix the ingredients with a fork, then add the salt and continue kneading until you obtain a soft and homogeneous mixture.
Cover with cling film and let rise at room temperature for at least 1 hour, or until doubled in volume.
Cover with cling film and let rise at room temperature for at least 1 hour, or until doubled in volume.
Then turn the dough out onto a floured work surface.
Then turn the dough out onto a floured work surface.
Make a series of reinforcement folds and form a small loaf.
Make a series of reinforcement folds and form a small loaf.
Place the dough in a loaf mold, lined with parchment paper, cover with cling film and let it rise at room temperature for about 3 hours; then place the bread in a static oven at 428°F/220°C and bake for 30-35 minutes.
Place the dough in a loaf mold, lined with parchment paper, cover with cling film and let it rise at room temperature for about 3 hours; then place the bread in a static oven at 428°F/220°C and bake for 30-35 minutes.
Once the cooking time is up, take the rye bread out of the oven, unmold it and let it cool completely; then cut it into slices. Enjoy as you please!
Once the cooking time is up, take the rye bread out of the oven, unmold it and let it cool completely; then cut it into slices. Enjoy as you please!
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