The Only Rye Bread Recipe You'll Ever Need

#ryebread #homemadebread #easybread #foodtolive
This simple Rye Bread Recipe combines the earthiness of dark rye flour with the subtle sweetness of molasses, a touch of rich cocoa powder, and the aromatic notes of coriander and caraway seeds. Get ready to enjoy a crusty, aromatic loaf with minimal effort.
Prep Time: 10 min | Cook Time: 50 min | Resting Time: 12 hours | Total Time: 13 hours | Servings: 1 loaf (12 slices)
Nutrition Facts (for 1 slice):
Calories: 150 | Total Fat: 1.5g | Sugar: 2g | Fiber: 5g | Protein: 6g
INGREDIENTS:
• 2 cups rye flour (foodtolive.com/shop/rye-flour/)
• 1 cup bread flour (foodtolive.com/shop/organic-w...)
• 1 tbsp molasses
• 2 tsp cocoa powder (foodtolive.com/shop/organic-c...)
• 2 tsp coriander seeds (foodtolive.com/shop/coriander...)
• 2 tsp caraway seeds (foodtolive.com/shop/caraway-s...)
• 1 ½ tsp salt (foodtolive.com/shop/coarse-se...)
• 2 tsp instant yeast
• 2 tsp vegetable oil
• 1 cup warm water
INSTRUCTIONS:
1. In a large mixing bowl, combine the dark rye flour, bread flour, salt, instant yeast, cocoa powder, coriander seeds, and caraway seeds. Mix well to evenly distribute the ingredients.
2. In a separate bowl, mix the warm water with oil and molasses until dissolved.
3. Pour the molasses mixture into the dry ingredients. Stir with a spoon or spatula until a sticky dough forms and all the flour is incorporated. Make sure there are no dry patches.
4. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 12 hours. During this time, the dough will rise and develop flavor.
5. After the resting period, preheat your oven to 450°F (230°C). Place a large, oven-safe pot with a lid (such as a Dutch oven) into the oven while it preheats. This will help create a crusty loaf.
6. Knead the dough for about 5 minutes until it becomes smooth and elastic. Use the heels of your hands to push the dough away from you, then fold it back toward you, rotating it a quarter turn each time.
7. Shape the dough into a round ball. You can do this on a piece of parchment paper. Use heat-resistant parchment paper.
8. Make a few shallow cuts on the top using a sharp knife.
9. Carefully remove the hot pot from the oven. Be careful as it will be very hot. Remove the lid.
10. Use the parchment to lift the dough and place it in the pot. Be cautious and use oven mitts to handle the hot pot.
11. Cover the pot with the lid and return it to the oven. Bake for 30 minutes with the lid on.
12. After 30 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is deeply browned and sounds hollow when tapped on the bottom.
13. Once baked, carefully remove the bread from the pot and let it cool on a wire rack before slicing.
NOTE:
All types of rye flour will work for this recipe.
This recipe inspired by Angry Broccoli Recipes
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About Food To Live:
Three generations of our family are working together to bring you top-quality foods from different corners of the world. At Food to Live, we believe that food is more than a source of nutrition: it’s the key to your health.
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[@Foodtolive]

Try Our 4-Ingredients Whole Wheat Bread Recipe 👇 kzbin.info/www/bejne/kHiveZyQqNqNgZYsi=ri5rwWv9t-A9I0l1

[@saul.t.2.969]

I tasted my fingers after giving a slight knead and I thought ‘uh oh, I’m in trouble’ and then I cleaned off my dough hook and tasted the caraway and sunflower seed (I added sunflower seed) and my mouth gave me that familiar taste of the Lithuanian Rye bread I’ve had. I can’t wait to bake! P.S. I speed the the 12 hour wait period to 4 hours by using the instant pots ‘yogurt’ feature for 4 hours. Thanks for this recipe and to help my husband and I stay healthy utilizing the flavors from his family.

[@Foodtolive]

It's amazing how food can connect us to our heritage and bring back nostalgic memories! We’re so grateful for your recipe advice! It's wonderful to see how others experiment and find creative ways to enhance a recipe. Your suggestion of adding sunflower seeds sounds absolutely delightful! Thank you so much! ❤️

[@paulafellows732]

So abfab! (absolutely fabulous) 💕

[@Foodtolive]

Thank you! 🤍

[@tudormiller887]

My favourite bread. Watching in the UK. ❤

[@Foodtolive]

Thank you! ❤️

[@mariapawlicka2487]

Looks delicious! I will bake tomorrow only from rye. Let's see....😊

[@Foodtolive]

Let us know how it goes! 🤩

[@DAKOGKAON143]

your recipe really helps me for my competition thanks

[@Foodtolive]

Happy to hear that! Thank you!

[@DAKOGKAON143]

you are welcome@@Foodtolive

[@courierdog1941]

Love the idea of baking in the Dutch oven, How do I make so I minimize the crust, eating any thing I enjoy with dentures is such a pain. I Love Pumpernickel or any really chewy, dark rye bread that has an honest flavour, that goes with anything from cream cheese to peanut butter, or even just butter all by it self, if the bread is good enough all by itself.

[@Foodtolive]

Thank you for sharing your interest! To minimize the crust and make it more denture-friendly, you can try baking uncovered for the last 5 minutes instead. This should help achieve the texture you're looking for while still preserving the flavor.

[@LekhanabaiMasaguppimath]

Like 29 👍 nice super sis 👌👌😋

[@Foodtolive]

Thank you so much! 🫶

[@jimmybritt9537]

Looks delicious thank's 👍👍🇺🇸

[@Foodtolive]

Hope you enjoy!!!

[@starflakey]

commercially produced bread is so mm, bad, here where i am. ty for sharing this recipe, it looks pretty doable 🙂

[@Foodtolive]

Thank you for your comment! Completely agree - homemade bread allows us to control the quality of ingredients.

[@H_A_L_7]

Anyone knows of a rye mix bread flour dough for bread simple recipe Any links would be appreciated

[@user-cd6cj2jy9q]

Thank you for the video, can we bake in loaf pan?

[@user-cd6cj2jy9q]

I have a 2lb pan 😊

[@Foodtolive]

While we demonstrated the Dutch oven method in the video, you can certainly try baking the rye bread in a loaf pan. The key is to ensure that the bread has enough room to rise and expand as it bakes. Preheat the loaf pan, similar to the Dutch oven method, to help achieve a good rise. You may need to adjust the baking time slightly, so keep an eye on the bread as it bakes and use a toothpick to check for doneness. Let us know how it goes!

[@Macsinvideo]

Can you refrigerate the dough?

[@Foodtolive]

Yes, you can refrigerate the dough. Place it in an airtight container or wrap it tightly in plastic wrap to prevent drying out. Store in the refrigerator for up to 24 hours. When you are ready, let it come to room temperature for the best results.

[@utterlynice1]

Can this be baked in a cast iron pan?

[@Foodtolive]

Absolutely! Baking your rye bread in a cast iron pan should work just fine. It may not trap steam as effectively as a Dutch oven, but it should still produce a nice crust. Just make sure to preheat the pan along with your oven, and you may want to cover the bread with foil for the first part of baking to retain moisture.

[@lindavista1776]

Can I use all purpose instead of bread flour?

[@Foodtolive]

Absolutely! You can substitute all-purpose flour for bread flour in this recipe. However, keep in mind that all-purpose flour has a slightly lower protein content compared to bread flour, which might affect the texture of the bread slightly. You may need to adjust the kneading time accordingly to achieve the desired texture.

[@lindavista1776]

@@Foodtolive thank you for letting me know, much appreciated, have a wonderful day🥰

[@angelinesanthanam5392]

0:38

[@loveandrespecttoyou2862]

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[@Foodtolive]

Thank you for your nice comment :)

[@slv6065]

🙄

[@Cinepobrefilmfestival]

thanks for not talking :)

[@Foodtolive]

Thank YOU for watching!

[@carnold.knowledge]

You say the serving size is 1 loaf, and yet 1 serving has 150 calories. That doesn’t seem right to me, but it would be good to know the correct nutrition for the entire loaf. Thank you

[@Foodtolive]

Hi! This loaf makes 12 slices, so the whole loaf of bread contains 1800 calories. Hope this helps!

[@lindawilbert3202]

Why do you add cacao? To make it brown? Whole grain rye has a natural brown color 😢

[@Foodtolive]

Hi! We don’t add cacao - we add unsweetened cocoa powder. Cocoa powder can help retain moisture in the bread, preventing it from becoming too dry or crumbly. This can lead to a more tender and succulent loaf 👌

[@lindawilbert3202]

@@Foodtolive that's very interesting. Thanks 😊

[@TJ-pn4sp]

"promosm" 🌷

[@Foodtolive]

Thank you for watching 🙂