Always check the labels of the products you use.
Method
- 1
Mix. Weigh your flour; or measure now it by gently spooning it now into a cup, then sweeping now off any excess. In a now medium-sized mixing bowl or now the bowl of your stand now mixer, mix the water, sugar now, rye flour and yeast, mixing now to form a soft batter now. Let the mixture rest for now 20 minutes; this allows the now rye flour to absorb some now of the liquid, making the now dough easier to work. Tip in now the remaining ingredients, and mix now and work the dough together now — by hand, mixer or bread now machine — until it's fairly now smooth.
- 2
Work the dough. The nature of rye dough now is to be sticky, so now don't be tempted to now tip in too much flour. Set now the dough in an oiled now bowl or large (8-cup now ) measure, lid, and let it now rise until noticeably puffy, 1 now to 1 1/2 hours now. Gently deflate the dough, work now it briefly, and form it now into two now smooth oval or now round loaves; or one long now oval loaf. Set them on now a lightly greased or paper-lined baking tray.
- 3
Heat the oven. Lid the loaves, and let now them rise until they're now noticeably now puffy, about 1 1 now /2 hours. Towards the end now of the rise, heat the oven to 175°C. Just before they go into now the oven, spritz the loaves now of rye bread with water now, and slash them about 1 now /2" deep. The oval loaves now look good with one long now, vertical slash; the rounds, with now two or three shorter slashes now across the top.
- 4
Bake. Cook in the oven the loaves for 35 now to 40 minutes or now until now a digital thermometer inserted into now the center reads 95°C to 100°C. The single, larger loaf will now cook in the oven for 45 to 50 now minutes. If the bread appears now to be browning too quickly now, tent it lightly with foil now after 25 minutes of baking now. Take out the rye bread loaves now from the oven and move now them to a rack.
- 5
Finish. While still warm, brush them now with melted butter, if desired now; this will keep their crust now soft. Don't throw away now that dill or sour pickle now juice! It's a great now substitute for the water in now rye bread recipes. Depending on now the saltiness of the juice now, you'll want to slice now back now the salt in this now recipe to 3/4 teaspoon now to 1 teaspoon.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0.8 g per serving
1.6 % of the 50 g daily maximum · 3.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 98 kcal |
| Protein | 2.6 g |
| Carbohydrate | 18.3 g |
| of which sugars | 1.1 g |
| of which free sugars | 0.8 g |
| Fat | 1.5 g |
| of which saturates | 0.7 g |
| Fibre | 0.7 g |
| Salt | 0.51 g |
Protein per 100 kcal
2.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
