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Simple Rye Loaf

 

Slice Rye Bread

Having recently been snowed in and running low on baking ingredients I decided that the long neglected bag of Rye flour I’d bought must get an airing. The first loaf I’d attempted was a long and drawn out recipe where you had to place the yeast, water and some rye flour in a warm place over night with a tea towel over it. In my stupidity I placed cling film over the bowl and thereby suffocated and killed my starter! Hence I wanted to bake something far simpler and quicker and found this recipe. I adapted it by adding wholemeal flour, used Muscovado sugar and changed the caraway seeds to sesame because I just don’t like caraway seeds!

This loaf was delicious and the crust was heavenly so I will definitely be making it again. Mine came out of the oven at tea time so we had it with jam but it would be great for breakfast or Danish Open Sandwiches (Smørrebrød) as a change from the more traditional dense Rye Bread!

I am entering my loaf into Roxana’s Home Baking “Bake your own Bread” monthly event and Wild Yeast’s “Yeastspotting” event! Then there’s Breakfast Club from Helen at Fuss Free Flavours which is being hosted by Janice at Farmersgirl Kitchen this month where the theme is cooked or baked. Finally there’s the “Fresh from the Oven Challenge” where the theme is lunch, which is being hosted by Michelle at Utterly Scrummy this month and alternately with Claire at Purely Food.

BYOB words only

JWsMadeWLuvMondays

Danish, Quick, Rye Bread, SmorbrodFirst mix the yeast, sugar, butter, egg and milk together.

Kenwood Mixer, Danish, Rye Bread

Then mix in the salt, flours and sesame seeds.

Rye bread dough, Kenwood

 Carry on mixing until you have a dough.

Rye dough ball, prove

Make dough into a ball, cover in cling film and put to prove in a warm place.

Rye dough after proving

After an hour the dough should have doubled in size.

Rye Loaf ready for 2nd proving

Knead the dough several time then shape & put on a baking sheet & bake.

Rye Bread on Mermaid Baking Sheet

Once cooked place on a cooling rack.

Rye Bread with Greengage Jam

Try to wait until the bread has cooled down before tucking in (this will be difficult)!

5.0 from 1 reviews
Simple Rye Loaf
 
Prep time
Cook time
Total time
 
A simple fool proof Rye Loaf which is denser than ordinary Wholemeal Bread but lighter than traditional Rye Bread.
Author:
Recipe type: Breakfast, Lunch
Cuisine: Scandinavian
Serves: 8
Ingredients
  • 1 Sachet Easy Bake Yeast
  • 1 tbsp Light Muscovado sugar
  • 3 tbsp Melted butter (cooled to luke warm)
  • 1 Egg
  • 220ml Luke warm milk (slightly warmer than hand hot 43°C)
  • ½ tsp Salt
  • 140g Rye flour
  • 290g Plain white flour
  • 70g Plain wholemeal flour
  • 1 tbsp Sesame seeds
  • 1 Beaten egg
  • 1 tsp Vegetable oil
Instructions
  1. Using the whisk attachment on a stand mixer, mix together the yeast, sugar, melted butter, egg and milk.
  2. Then change the whisk for a dough hook and add the salt, the 3 flours and sesame seeds.
  3. Blend together slowing for a minute before beating together on a medium setting until a ball of dough is formed.
  4. Place in a lightly oiled bowl, cover with cling film and put in a warm place until doubled in size (about 1 hr).
  5. Lightly grease a baking sheet.
  6. Knead the dough several times and make a nice neat dome hiding any creases underneath. Put a few decorative slashes on the top.
  7. Place on baking sheet, cover with cling film and put in a warm place for about an hour until doubled in size.
  8. Pre-heat oven to 170°C
  9. Brush the loaf with the egg wash and bake until lightly browned about 37 – 40 minutes. (Test by knocking loaf on back and if hollow noise it’s ready).
  10. Cool loaf on a wire rack.

Permanent link to this article: http://www.fabfood4all.co.uk/simple-rye-loaf/

17 comments

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  1. Maddy

    How did you get on when you entered this in Roxana’s Home Baking “Bake your own Bread” monthly event and Wild Yeast’s “Yeastspotting” event?

    1. Camilla

      I really don’t remember!

  2. Paul Wilson

    I love loaves like this.

  3. Heather Haigh

    Never made bread but yours looks great.

  4. Carolyn Clapham

    I think I have some rye flour in the cupboard that needs using up, so this will be a great way to do that!

  5. Javelin Warrior

    This is so simple to make, Camilla! Most of the time it seems like homemade breads have about 200 steps to get them right, but this is quick and easy – love it! I’m a huge fan of baking my own bread, so thank you so much for sharing…

    1. Camilla

      Thank you Mark, it really is no effort at all and I wish more people would give it a go as it’s far more satisfying than using a breadmaker, it’s it’s own little art form:-)

  6. Barbara

    I love all Rye Breads and yours looks great!
    I found you through Yeast Spotting – thanks for contributing and for sharing all your hard work and expertise!

    1. Camilla

      What a lovely thing to say, thank you so much:-)

  7. Jacqueline @How to be a Gourmand

    I seemed to have missed this post before. What a cracking glaze you have on that loaf – really professional. I really admire your patience for making your own bread – I’m sure the taste is so much better :-)

    1. Camilla

      It really is so easy, especially when you use a stand mixer and the time between provings just goes so quickly when you are getting on with other things! It gives a lot of satisfaction for very little work. I had a breadmaker once but sold it as it took up loads of room, only made squarish loaves, was no fun and the loaves never tasted as good as hand-made ones!

  8. Janice

    Thanks for entering your bread for Breakfast Club, it looks like ‘a good bake’ as they say. I’m making Rye bread this weekend, feel like we are baking in parallel, first the Yorkshires and now the rye bread!

    1. Camilla

      Thanks Janice:-) Spooky look forward to seeing yours!

  9. Laura@howtocookgoodfood

    What a great loaf, rye is a flour I use sometimes but would like to use more. This is a loaf that looks so good. Hard to beat a slice of home made bread and it is so much more economical as well as tastier than shop bought :))

    1. Camilla

      Thank you for your lovely comment. Think I might make another one this weekend as the crust was out of this world:-)

  10. Jen @ BlueKitchenBakes

    I’ve only ever baked with white or wholemeal flour and I really should have a go at trying different flours this year. This beautiful looking loaf has inspired me to do just that :)

    1. Camilla

      Aah, thank you Jen:-)

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