Homemade Light Rye Bread

Name: Homemade Light Rye Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 2 packages active dry yeast; 591 milliliters warm water (just barely warm to the touch); 158 milliliters molasses (regular unsulphured, not blackstrap); 1 liters bread flour; 473 milliliters rye flour; 1 Tbsp salt; 59 milliliters vegetable oil; 59 milliliters cocoa powder; 2 Tbsps caraway seeds (optional)

Homemade Light Rye Bread could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains roughly 7g of protein, 5g of fat, and From preparation to the plate, this recipe takes roughly roughly 45 minutes. If you have vegetable oil, salt, bread flour, and a few other ingredients on hand, you can make it.

Instructions

Dissolve the yeast in the warm water with the molasses. Put yeast mixture into a large metal bowl.

Ingredients you will need

Molasses

Water

Yeast

Equipment you will use

Bowl

Add caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye flour and then 2 cups of bread flour, mixing into the yeast mixture after each addition with a wooden spoon.

Ingredients you will need

Caraway Seeds

Vegetable Oil

Cocoa Powder

Rye Flour

Bread

All Purpose Flour

Yeast

Salt

Equipment you will use

Wooden Spoon

Add more bread flour, a cup at a time, until the dough is not so sticky and it is too hard to mix it with the wooden spoon. At that point, spread a half cupful of flour onto a large, clean, flat surface and put the dough onto the surface.

Ingredients you will need

All Purpose Flour

Spread

Dough

Equipment you will use

Wooden Spoon

Knead the dough by pressing down with the heel of your hand, stretching it, turning the dough a quarter-turn, pulling the dough back toward you and then pressing and stretching again. Knead additional bread flour into the dough until it reaches the right consistency. Knead for 5-7 minutes, or until the dough is smooth and elastic.

Ingredients you will need

Bread Flour

Dough

Spread some vegetable oil around a large bowl and place the dough in it, turning it so it gets coated in the oil.

Ingredients you will need

Cooking Oil

Spread

Dough

Equipment you will use

Bowl

Cover the bowl with plastic wrap or a damp cloth.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Let rise at room temperature until it has doubled in size, about an hour and a half.

Gently press down on the dough so some of its air is released.

Ingredients you will need

Dough

Knead the dough a few turns and then divide it by cutting it in half with a sharp knife.

Ingredients you will need

Dough

Equipment you will use

Knife

Shape each half into loaf.

Place dough loafs into either oiled bread loaf pans, or onto a flat baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the loaves in pans or directly on a baking stone. Cover with plastic or a damp cloth.

Ingredients you will need

Bread Loaf

Cornmeal

Dough

Equipment you will use

Baking Sheet

Loaf Pan

Let rise again, this time not doubling in volume, but rising by about half of its volume, about 45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf pan if using a loaf pan.

Ingredients you will need

Dough

Equipment you will use

Loaf Pan

If you are using a baking stone, place the stone in the oven. Preheat oven to 350°F for at least half an hour before baking.

Equipment you will use

Oven