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Easy Homemade Rye Bread Recipe

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  • Author: admin
  • Prep Time: 14h 15m
  • Cook Time: 50m
  • Total Time: 15h 5m
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: European

Description

This easy homemade rye bread recipe yields a wonderfully dense and flavorful loaf with a dark golden crust and soft, moist interior. Using a combination of bread flour and dark rye flour, the dough requires a long, slow fermentation overnight to develop its characteristic tang and depth of flavor. Baked in a preheated Dutch oven, this rustic artisanal bread is perfect for sandwiches, toasting, or simply enjoying with butter.

Ingredients

Scale

Dry Ingredients

  • 3 cups bread flour
  • 1 cup dark rye flour
  • 2 teaspoons fine sea salt
  • 1/2 teaspoon instant dried yeast

Wet Ingredients

  • 1-1/2 cups water

Instructions

  1. Mix Dry Ingredients. In a large mixing bowl, stir together the bread flour, dark rye flour, sea salt, and instant dried yeast until well combined.
  2. Add Water and Combine. Pour in the 1-1/2 cups of water and mix thoroughly until there are no dry patches of flour. Expect the dough to be very sticky and shaggy.
  3. First Rise. Cover the bowl tightly with plastic wrap and leave the dough to rise at room temperature for 12 to 18 hours, or until it has doubled in size. This long fermentation develops flavor and texture.
  4. Shape the Dough. Generously flour a clean work surface. Carefully tip the dough out of the bowl using a spatula or your fingers, trying not to tear it. Lightly flour your hands and gently fold the dough over itself to form a ball shape.
  5. Second Rise. Flour a clean tea towel liberally and place the dough seam side down on the towel. Loosely fold the towel over the dough and place it into a small bowl. Let it rise again for about 1 to 2 hours until nearly doubled.
  6. Preheat Oven and Dutch Oven. About 30 minutes before the second rise ends, place a rack in the lower third of your oven and set a Dutch oven on it. Preheat the oven to 475°F to ensure the pot is very hot for baking.
  7. Bake the Bread: First Stage. Using oven mitts, carefully remove the hot Dutch oven and take off the lid. Invert the dough from the towel into the pot, keeping the seam side up. Cover the pot and bake for 30 minutes. This traps steam and gives the bread a crusty exterior.
  8. Bake the Bread: Second Stage. Remove the lid from the Dutch oven and continue baking for an additional 15 to 20 minutes, until the crust is a deep golden brown.
  9. Cool the Bread. Take the bread out carefully and place it on a wire rack. Allow it to cool for at least 20 minutes before slicing to let the crumb set properly.

Notes

  • For best flavor, use bread flour with higher protein content to develop gluten structure.
  • The long fermentation time allows natural flavors to develop—do not rush this step.
  • Use a well-floured surface and your hands to handle the sticky dough gently without tearing.
  • Preheating the Dutch oven produces steam inside, which is critical for a crispy crust.
  • Letting the bread cool completely before slicing prevents a gummy texture.
  • You can store the bread wrapped in a cloth or bread bag at room temperature for up to 3 days.

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Find it online: https://internetfamousfood.com/easy-homemade-rye-bread-recipe/