I love rye, a wonder grain known for its many nutritional properties and health benefits. The high-quality fiber found in whole-grain rye promotes heart health, fights diabetes, and does everything good short of achieving world peace. 😉
But seriously, I love rye because it gives me a chance to incorporate another grain into mealtime, and also because I do enjoy rye bread. In fact, although rye bread tends to be more dense than breads made with wheat flours, I love the flavor and texture it has.
This bread needs a sponge starter which didn't take as long as a sourdough starter, but helps immensely in giving this bread its unique taste and texture. It does take a six-hour rise for the starter, though, so be prepared. The trade-off in flavor is totally worth the time.
I'm feeling very Friday-ish right now, as you can no doubt tell, because there are two wonderful days of leisure (sort of) to look forward to. I'm also really thrilled because as I write this, I'm listening to the amazing Gore Vidal make a lot of sense on the Bill Maher Show. I love hearing people who make sense, don't you?
With that, I'll leave you with the recipe for a delicious loaf-- or rather two-- of rye bread, and wishes for a great weekend. Enjoy, everyone!
Related recipes
Rye Bread
(Adapted from the Joy of Cooking)
For the sponge starter:
Mix together--
½ teaspoon active dry yeast
½ cup lukewarm water
Add ¾ cup o bread flour. Stir rapidly with a wooden spoon until the batter starts pulling away from the sides of the bowl in elastic strands, about 1-2 minutes.
Cover the bowl, and allow it to sit at room temperature for about 6 hours. The sponge will triple in volume.
To make the bread:
In a large bowl or in the bowl of a stand mixer, place:
3 ½ cups rye flour
3 ½ cups bread flour
2 ½ cups water
Sponge starter
Mix together and then knead by hand for about 7-8 minutes, or on medium low-speed for the same time. The dough will be smooth.
Transfer it to an oiled bowl and turn over once to coat with the oil.
Cover and let the bread rise in a warm place for exactly 1 ½ hours. Don't let it stand any longer because the loaf will get too dense and heavy.
Divide the dough into two, and shape each ball into an oval by pulling on the sides and tucking them under. Place the loaves next to each other, but with a few inches between them, on a large, oiled baking sheet sprinkled with cornmeal.
Cover loosely with a napkin and let the loaves rise in a warm place for 1 ½ hours.
Half an hour before the loaves are ready for the oven, preheat the oven to 450 degrees.
A minute before you put the loaves into the oven, spritz the walls of the oven with water using a spray bottle.
Quickly score a cross into the top of each loaf using a very sharp blade. It's important to use a quick, single motion so as to not deflate the loaves.
Bake the loaves in the oven for 45 minutes or until such time as the bottom of each loaf sounds hollow when rapped.
Allow the loaves to cool on a rack.
You might also want to check out some other bread recipes on Holy Cow! like this Vegan Whole Wheat Challah Bread, and this Easy French Bread.
Check out more vegan bread recipes on Holy Cow!
Colleen
Can I add Caraway seeds to this rye bread recipe? Will it affect the recipe at all? Also, can I bake it in a loaf pan?
Thanks!!!!
Vaishali
Yes and yes!
deepa sahoo
when to add sponge to dough
Vaishali
When you make the dough-- along with the flour.
Mihl
Rye bread is definitely one of my favourites. I love the colour of yours.
Alka
This is soooo perfect...loved the colour of the bread...i am damn sure we don't get this bread here anywhere around the radius of 50 kms or so 🙂
Urs has come out very nicely....enjoy the little pleasures of life dear.....
Divya Vikram
They look perfectly baked Vaishali. Lovely.
TBC
Oh my! Fantastic loaves of bread you've baked there, Vaishali! 🙂
"The high-quality fiber...does everything short of achieving world peace"- LOL.:D
mona
Looks perfect!
Uma
perfect bread! Looks gorgeous!
Priya
Healthy Bread looks very prefect!
jodye
What a beautiful loaf of bread!
Trupti
rye bread looks perfect and delicioua
Srivalli
thats a great looking loaf Vaishali..
Aparna
Beutiful bread, Vaishali. I have seen so many East European breads made with rye. Unfortunately for me, it isn't available here. 🙁
Indhu
yummy yummy bread... I have started baking with yeast... am too scared to try this one... but I love the look of the loaves 🙂
FoodyGuru (Srimathi)
I have been looking into the science of bread dough making and now I understand the language. The rye bread looks very good. I am trying to make basic white bread and educate myself into making other types of bread. Will refer this recipe once I cross the whole wheat bread making.The photos are amazing.
Cham
What a perfectly baked loaf Vaishu, I like the thin slice u made it!