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Light Rye Bread

One of the best breads to serve with soup or as part of a cold buffet which includes salad, fish, cold meat and cheese.

500 ml rye flour
250 ml  cake flour
2 x 8 g sachets instant yeast (less if time is unlimited)
15 ml brown sugar
10 ml salt
5 to 10 ml caraway seed (optional)
30 ml butter or oil
30 ml honey or treacle sugar or molasses (see note below)
375 ml lukewarm water
250 ml extra cake flour

Topping
a little plain yoghurt or buttermilk
rye flour

  1. Combine the dry ingredients and add the butter, margarine or oil and honey, treacle or molasses and water and mix well.
  2. Add sufficient of the remaining flour to form a dough that is still slightly sticky and soft but just firm enough for kneading.
  3. To knead by hand, turn out the dough on a floured surface, knead for 5 minutes, adding extra flour as necessary and return to the bowl.
  4. Or, to knead in an electric mixer, knead 3 to 4 minutes with the dough hook or until no longer sticky, adding a little extra flour as necessary.
  5. Cover and allow to stand for 15 minutes.
  6. Knead down well, cover and allow to stand for another 15 minutes.
  7. Grease a baking tray with butter or margarine. Divide the dough into two portions and shape into oval-shaped loaves.
  8. Place the loaves onto the baking tray lined with a Wizbake baking sheet and brush with yoghurt or buttermilk and sprinkle with rye flour.
  9. Slash the top of the loaves diagonally with a sharp knife or snip with a pair of scissors.
  10. Allow the loaves to rise until doubled and pre-heat the oven to 200°C while the loaves are rising.
  11. Place the well-risen loaves into the oven, lower the temperature to 190°C and bake for 20 minutes.
  12. Lower the temperature to 180°C and bake another 15 to 20 minutes or until the loaf is golden brown and sounds hollow when tapped on the top crust.
  13. Cool completely before storing in an airtight container.

Yields 2 medium loaves or about  16 to 20 slices

Recipe by Carolié de Koster from her Art of Cooking Recipe Book page 813.

Note

  • If a bread with a dark colour is preferred use treacle or molasses.
  • For a light bread use honey only or ½ honey and ½ molasses.

Variation:

Cranberry and nut rye bread

Add 250 to 500 ml cranberry and nut mix or mixed cranberries and pecans or walnuts to the dough after the initial kneading. Mix until evenly combined and continue as explained above.

LightRyeBread
Light Rye Bread
Cranberry and nut rye bread
Cranberry & Nut Rye Bread