Food & Drink Magazine

Easy Rye Bread

By Chelseajmartin

Rye Bread

The key to this recipe is to plan ahead. The dough should be made at least 1 day before it is to be baked.

3 cups  lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
2 cups rye flour
4 1/2 cups unbleached all-purpose flour
Cornmeal for the pizza peel
Mix the dough and allow to rise for about 4 hours. Place in the refrigerator, in a non air tight container, overnight.
The next day, preheat the oven to 400 degrees and place the baking stone while the oven comes up to temperature.
Cut off a chunk of dough. Cloak (sprinkle with flour) and gently shape the dough into the desired shape.

Rye Bread Dough

Allow to rest for about 40 min.
Slide the dough onto the hot baking stone in the oven and bake for 45 min to 1 hr.
Leave the bread on the stone until cool.

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