New recipes

Light rye bread recipe

Light rye bread recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Bread
  • Brown bread
  • Rye bread

Rye flour is lower in gluten than wheat, so it produces a close-textured, moist loaf. Caraway seeds are a traditional seasoning, complementing the nutty flavour of rye to make an excellent bread that goes well with fish – particularly smoked mackerel, grilled kippers and pickled herrings – and soft cheeses.

13 people made this

IngredientsServes: 24

  • 300 g (10½ oz) rye flour
  • 100 g (3½ oz) strong white (bread) flour
  • ½ tsp salt
  • 1 tsp caster sugar
  • 1 sachet easy-blend dried yeast, about 7 g
  • 2 tsp caraway seeds
  • 2 tbsp extra virgin olive oil
  • 200 ml (7 fl oz) tepid water

MethodPrep:1hr20min ›Cook:45min ›Ready in:2hr5min

  1. Sift the rye flour, white flour, salt and sugar into a bowl, and stir in the yeast and caraway seeds. Stir the olive oil into the tepid water, then pour this over the flour mixture. Mix the ingredients together with a wooden spoon at first, then with your hand, to make a stiff, but sticky and slightly grainy dough.
  2. Turn the dough out onto a floured work surface and knead for about 10 minutes or until smooth. The dough should be very firm. Shape it into an oval loaf about 18 cm (7 in) long, and place it on a greased baking sheet. Cover loosely with cling film and leave to rise in a warm place for about 1 hour or until almost doubled in size. It will be slightly cracked on top.
  3. Towards the end of the rising time, preheat the oven to 200ºC (400ºF, gas mark 6). Uncover the loaf and bake for 40–45 minutes or until it is lightly browned and sounds hollow when tapped on the base.
  4. Transfer to a wire rack and leave to cool. Once cold, place the loaf in a polythene bag and leave overnight (this allows the crust to soften). After this, the loaf can be kept for up to 2 days.

Some more ideas

To make dark rye bread, stir 2 tbsp molasses or black treacle into the water with the oil. * Substitute wholemeal flour for the white flour. * For a lighter loaf, use 200 g (7 oz) rye flour and 200 g (7 oz) strong white (bread) flour. * Cumin or fennel seeds also taste good in rye bread. Toast 1 tbsp of the seeds in a small, heavy-based frying pan over a moderate heat for 1–2 minutes or until they are aromatic. Remove from the heat, then leave to cool. Add to the flour instead of the caraway seeds. * For orange and caraway rye bread, add the grated zest of 1 large orange and 2 tbsp light muscovado sugar to the flour with the seeds, and substitute sunflower oil for the olive oil.

Plus points

Making a variety of breads from different types of flour means that there is always an interesting loaf to complement a meal. This will help to increase the intake of starchy carbohydrates. * Caraway seeds are said to stimulate the production of saliva and aid digestion.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


Recipe Summary

  • 2 cups boiling water
  • 2 cups crushed shredded wheat cereal
  • 1 teaspoon salt
  • ¼ cup molasses
  • 3 tablespoons butter
  • 2 tablespoons active dry yeast
  • ½ cup warm water
  • 1 cup whole wheat flour
  • 1 cup rye flour
  • ½ cup flax seed
  • 3 cups all-purpose flour, or as needed

Pour boiling water over shredded wheat cereal in a large mixing bowl. Stir in the salt, molasses, and butter let cool to about 100 degrees F (40 degrees C), about 15 minutes. Grease two 9x5 inch loaf pans.

Sprinkle the yeast over the 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

Stir the yeast mixture into the cooled cereal mixture. Beat in the whole wheat flour, rye flour, and flax seed. Beat in the all-purpose flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.

Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces. Form the dough into 2 loaves, and place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

Meanwhile, preheat oven to 325 degrees F (165 degrees C).

Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.


On Easter Sunday my friend Grant and I drove through to Edinburgh to have a day of breadmaking with Colin Lindsay from Bread In Fife .

Now Colin holds classes in the gorgeous new apartment, he and his wife live in overlooking the beach and boats on the Granton waterfront.


Best Way to Learn to Bake Bread? Hands on!

I don't think one can easily learn to make bread by reading about it.

It really helps to get your hands in it and learn directly from someone who can say, "See? This is the right consistency for the dough." Bread making is something that you just have to practice. The more bread you make, the better you get at it.

That said, if you are interested in learning more about bread making, here are a few links that you may find useful:

    - bread making notes from Smitten Kitchen - more useful tips from Smitten Kitchen - from Girl vs Dough - from Our Best Bites - a forum for "Amateur Bakers and Artisan Bread Enthusiasts"


Recipe: A “Lighter” Rye Bread

One of the huge bounses of the arrival of Fifi La Firecracker K-Mix is the dramatic increase in the amount of bread that we are baking and eating, and an unexpected side effect is that I now need (knead?) to weigh my ingredients, rather than add the amount that makes the dough “feel right” as I did before, which in turn means that I have bread recipes to blog.

I am sure that some “purist” bakers would argue that there is no substitute for kneading by hand, but for me the Fuss Free ease of weighing everything directly into the K-Mix bowl – then letting the machine do its stuff, whilst I put flour away or load (or unload) the dishwasher – makes making bread a breeze. I do still knead by hand, but increasingly my wrists hurt, and I hate scraping dough off the worktop.

Personally I love rye bread, but those that are not used to it can sometimes find it a little dark and heavy going this loaf is made of about 20% rye, making it lighter, and it is a perfect all round bread – delicious warm from the oven, in sandwiches or toasted.

Usually I make the dough last thing in the evening before bed and give it a slow overnight rise in the fridge. This gives the loaf some sourdough characteristics (without the necessity to keep a sourdough starter alive) and gives the perfect timing for fresh bread at breakfast. The addition of vitamin C or ascorbic acid strengthens the gluten, and gives a little more “oomph” to a brown loaf, I usually grind one vitamin C tablet with a tablespoon of flour in my coffee grinder – beware that many vitamin C tablets for sale are orange flavoured!


How to make Bakery Style Rye Bread:

The key to making great bakery-style bread at home is all in the method. Bakeries use steam ovens to get that wonderful chewy crust. You can create your own steam oven by placing a shallow pan of water in the oven with your bread. The water will evaporate in the heat, filling your oven with steam.

Using a baking stone or pizza stone is vital to creating both the perfect crust and the perfect crumb. Bakeries use fancy ovens of the masonry variety. See, the oven in your house cooks using radiated (the flame or the electrical elements) and convected heat (the air moving around the oven. A convection oven has fans to assist in the circulation of the air). A masonry oven is able to use conduction on top of convection and radiated heat. Masonry ovens utilize stone, just as their name suggests. Stone retain heat really well. When you put a loaf of bread directly on a hot stone, the stone transfers its heat to the bread through conduction. So when you use a pizza/baking stone, you are literally adding a third heating method into your oven. Isn’t that awesome? There’s your science lesson for the day!

Don’t have a mixer? No problem! Watch the video below where I show you how to make this bread by hand! No machines required. It’s THAT simple!


No-Knead Lightly Rye Bread

Ready to try your hand at bread baking? This simple, no-knead bread is the perfect recipe to start with. The easy-to-follow recipe yields a delightfully chewy, crisp-crusted, bakery-style boule and is an excellent yeasted bread for a novice bread maker to build confidence (and impress guests) with. Small additions of whole-wheat and rye flours give the loaf a great depth of flavor and chew without affecting the bread&rsquos ability to rise. Beyond being simple to make, this no-knead loaf is ready to enjoy in a fraction of the time required to make many traditional yeasted breads. A touch of molasses not only adds a little flavor, but it speeds up the yeast growth, as does using warm water in the dough. Allowing a 4-hour proof time gives the yeast enough opportunity to grow and time to develop flavor. This bread is fantastic warm from the oven, would be marvelous served alongside soup, and absolutely sings when lightly toasted and served at breakfast. We love it with a simple smear of butter, as well as with slightly more dynamic spreads like this savory Pear, Olive, and Walnut Chutney.


Combine lukewarm water, sugar and yeast and let proof for 10 minutes.

In mixing bowl, combine buttermilk, melted butter, brown sugar, salt and yeast mixture. Add rye flour and mix well. Add white flour until dough is stiff enough to be turned onto floured board.

Knead for 10 minutes, place in a lightly oiled bowl, cover and let rise until doubled in size. Punch dough down.

Form into 1 round or oblong loaf on a baking sheet cover and let rise until doubled in size. Heat an oven to 400° degrees.


Making Rye Bread in a Bread Machine

Just add all of the ingredients to your machine and run it on the dough cycle.

I always just run the dough cycle for bread because I don&rsquot like a square bread with a hole in one end from the paddle.

It&rsquos just a personal preference, but I like mine in a bread pan. More crispy crust to be had!!

If you have a newer bread machine, and you like the shape of the bread, by all means, go ahead and cook it in your bread machine, as well!

Alternately, you can do this rye bread by hand, or in your mixer, as well.

The mixer with a dough hook will do all of the work that the bread machine will do, except rise and bake the bread.

To make the bread by hand, mix all of the ingredeints together, then knead the dough until it is smooth and silky.


Recipe Summary

  • 2 tablespoons vegetable oil
  • ¾ cup chopped onion
  • ¼ teaspoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 2 tablespoons warm water (100° to 110°)
  • 1 ¼ cups plain low-fat yogurt
  • 1 tablespoon caraway seeds
  • 1 ½ teaspoons salt
  • ¾ teaspoon white pepper
  • 1 large egg, lightly beaten
  • 2 ¼ cups bread flour, divided
  • 1 ¼ cups stone-ground rye flour (such as Bob's Red Mill)
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg yolk, lightly beaten
  • ½ teaspoon kosher salt

Heat vegetable oil in a large skillet over medium heat. Add onion cover and cook 10 minutes or until golden brown, stirring frequently. Remove from heat cool completely.

Dissolve sugar and yeast in warm water in large bowl let stand 5 minutes. Stir in yogurt, caraway seeds, salt, and pepper. Add egg stir well with a whisk.

Lightly spoon flours into dry measuring cups, and level with a knife. Add 2 cups bread flour and rye flour to yeast mixture, 1 cup at a time, stirring until a soft dough forms. Stir in chopped onion. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes) add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down cover and let rest 5 minutes.

With floured hands, knead dough 5 times. Shape into a round 7-inch loaf. Place loaf on a large baking sheet covered with parchment paper. Cover and let rise 30 minutes or until doubled in size. Make 3 diagonal cuts 1/4-inch deep across top of loaf using a sharp knife.

Combine 1 tablespoon water and egg yolk gently brush over dough. Sprinkle with 1/2 teaspoon kosher salt. Bake at 350° for 35 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.