It has been a while since I have made a bread. There is nothing better than fresh, homemade bread with the scent wafting through the kitchen. Generally, I choose a type of bread anticipating my Sunday sandwich. In this case, Rye Bread was on the docket. I had corned beef and Swiss cheese in the fridge (so I thought but more on that later). So it had to be a Rye Bread.
Do you want to know what happened? Not yet. The key to making good bread is the rise. You just have to be patient. That has not always been so easy for me. In this bread recipe, the bread has to rise twice. The additional rise really helps create a lighter inside. This bread also gets a good crust during baking.
Foreshadowing the problem that I had with another food item, I had a problem that we foodies run into from time to time. I did not check my ingredients well enough before I started to make my bread. I went to my spice cabinet to get my caraway seeds. Do you know what happened? I did not have any caraway seeds. I needed this bread for the aformentioned sandwich which has not be named yet. The challenge with that recipe will highlighted in a future post. So what do you do when you are missing an ingredient? Make it up. I made this recipe minus the caraway seeds. It still works well.
- 1 envelope (1/4-ounce) dry yeast
- 1 tablespoon sugar
- 3 tablespoons melted butter
- 1 egg
- 1 cup warm milk (about 110 degrees F)
- 1 1/2 teaspoons salt
- 1 cup rye flour
- 2 1/2 cups bleached all-purpose flour
- 1 teaspoon vegetable oil
- 1 large egg, beaten
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute.
- Add the salt, rye flour and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute.
- Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook.
- Remove the dough from the bowl.
- Using your hands, knead for a couple of more minutes.
- Roll into a large ball.
- Roll the dough in the oil and turn it to oil all sides.
- Place into a lightly bowl.
- Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Take the dough out of the bowl, knead it again for 5 – 10 minutes and place back in the bowl and cover for another hour.
- Preheat the oven to 350 degrees F and spray a baking sheet.
- Cook for 45 - 50 minutes.
- Serve and enjoy!
Mixing the bread ingredients.
Making the dough ball, and then, putting it in an oiled bowl to proof.
The final rye bread.