Rye flour has got its own health benefits. Rye is a good source of fiber, promotes weight loss, lowers diabetic risk, promotes gastrointestinal health and has many more benefits. The taste of rye bread is something you hate totally or love with all your heart. Adding rye flour to your bread dough gives it a a sourdough kinda taste in the end product, a taste which you will fall for or you will run away from. Luckily, the huss and me and even pappu have taken a liking for the bread right from first bite. The first time I made rye bread, I didn't know what went wrong but the bread was dense, and hard, there was no significant oven spring and the bread was a total disaster. I have been experimenting ever since and this recipe from King Arthur bread is a keeper. Perfect crust, fluffy crumb and not an overpowering rye flavor. Since this was a trial, I halved the recipe but feel free to try the original recipe, you can never go wrong.
Serve with spread of choice!!!
Warm water - 1/2cup
Rye flour - 1/2 cup
Sugar - 2 tsp
Instant yeast - 1 1/8 tsp
Yogurt - 1/4 cup
Salt - 3/4 tsp
Unbleached all purpose four - 1 cup + 6 tbsp
Vital wheat gluten - 1 1/2 tbsp
How I Made it:
In the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter. Let the mixture rest for 20 minutes. Add the remaining ingredients, mix and knead the dough until smooth.
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