|Nutritional Guidelines (per serving)|
|Servings: 2 large loaves (20 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rye bread, with its slight tang, has a flavor profile all its own. Whereas "white bread" has become a term synonymous with "ordinary" or "plain," "rye bread" promises all the complexities of a heartier grain.
Rye breads would be too heavy if made entirely of rye flour, so the addition of whole-wheat flour lightens the loaf. Sometimes rye breads are made with a sourdough starter, but this simple recipe foregoes a starter, which can take weeks to produce. If you don't like caraway seeds, omit them from the recipe without any loss in flavor.
- 2 cups milk (scalded)
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 (1/4-ounce) package active dry yeast
- 1/2 cup water (lukewarm)
- 4 cups rye flour
- 2 1/2 cups whole-wheat flour
- Optional: 2 tablespoons caraway seeds
- 1 egg white (beaten, for egg wash)
In a heatproof large bowl or the bowl of a stand mixer, pour scalded milk over butter, sugar, and salt. Stir and cool.
Dissolve yeast in lukewarm water.
Add softened yeast and 3 cups rye flour to the milk mixture. Using the paddle attachment of your stand mixer, or by hand, beat thoroughly. Add the remaining rye flour and beat again until flour is thoroughly combined.
Scrape dough out into a clean, greased bowl, cover, and let rise in warm place until doubled in bulk, about 1 hour, or follow this quick tip to cut the rise time.
Scrape dough back into clean stand mixer bowl and, using the dough hook, knead in the whole-wheat flour and caraway seed, if using, until dough is smooth. (Alternatively, the kneading can be done by hand on a well-floured surface.)
Divide the dough in half and shape into 2 oblong or round loaves. Place loaves on parchment-lined or greased baking sheets. (Bread can also be placed in greased 9-inch-by-5-inch loaf pans or 9-inch round pans.)
Cover and let rise in warm place until doubled in bulk, about 1 hour.
Meanwhile, heat oven to 450 F. Brush the loaves with beaten egg white.
Bake for 15 minutes.
Reduce heat to 350 F and bake 35 to 40 minutes longer or until an instant-read thermometer inserted in the center of the loaves registers 190 F.
Remove from the oven and cool on wire racks.
- Store in an airtight container or slice loaves and freeze.
- If a more tender crust is desired, brush loaves with melted butter 5 minutes before removing from the oven.