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You are here: Home / Bread / Simple Rye Loaf

Simple Rye Loaf

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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 rye loaf I 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 set about creating this Simple Rye Loaf. 

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!

Simple Rye Loaf with Greengage Jam

I am entering my Simple Rye 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.

 

 

 

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.

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5 from 2 votes
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Simple Rye Loaf

A simple fool proof Rye Loaf which is denser than ordinary Wholemeal Bread but lighter than traditional Rye Bread.
Course Breakfast, Lunch
Cuisine Scandinavian
Keyword bread, Rye, Wholemeal
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Author Camilla

Ingredients

  • 1 Sachet Easy Bake Yeast
  • 1 tbsp Light Muscovado sugar
  • 3 tbsp Melted butter cooled to luke warm
  • 1 Egg
  • 220 ml Luke warm milk slightly warmer than hand hot 43°C
  • ½ tsp Salt
  • 140 g Rye flour
  • 290 g Plain white flour
  • 70 g Plain wholemeal flour
  • 1 tbsp Sesame seeds
  • 1 Beaten egg
  • 1 tsp Vegetable oil

Instructions

  • Using the whisk attachment on a stand mixer, mix together the yeast, sugar, melted butter, egg and milk.
  • Then change the whisk for a dough hook and add the salt, the 3 flours and sesame seeds.
  • Blend together slowing for a minute before beating together on a medium setting until a ball of dough is formed.
  • Place in a lightly oiled bowl, cover with cling film and put in a warm place until doubled in size (about 1 hr).
  • Lightly grease a baking sheet.
  • Knead the dough several times and make a nice neat dome hiding any creases underneath. Put a few decorative slashes on the top.
  • Place on baking sheet, cover with cling film and put in a warm place for about an hour until doubled in size.
  • Pre-heat oven to 170°C
  • 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).
  • Cool loaf on a wire rack.

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Reader Interactions

Comments

  1. Gaynor

    01/03/2017 at 10:46 am

    Made this and really enjoyed it, thank you for a great recipe.

    Reply
    • Camilla

      02/03/2017 at 12:09 am

      Great Gaynor, I must make it again soon myself! Thanks for your lovely feedback:-)

      Reply
  2. Eb Gargano

    10/07/2015 at 11:53 am

    This looks so yummy! And so simple. My kind of recipe!

    Reply
    • Camilla

      10/07/2015 at 1:48 pm

      Thanks, hope you manage to give it a go:-)

      Reply
  3. CompetiTom

    02/01/2015 at 12:15 am

    Sounds delicious!

    Reply
  4. Ursula Hunt

    23/11/2014 at 11:11 am

    Great easier recipe

    Reply
  5. Paul Wilson

    12/11/2014 at 12:04 am

    Must try and use more of these alternative types of flour. They are tasty and add an extra dimension of flavour.

    Reply
    • Camilla

      12/11/2014 at 10:07 am

      They really do:)

      Reply
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