Rye Bread Recipe
Rye Bread: Recipe time! I LOVE a good Reuben sandwich!
What makes a GREAT REUBEN? Learn how to make great rye break with this easy recipe .
Ingredients:
- 2 cups unbleached flour
- 1 cup dark rye flour
- 3 tablespoons dry potato flakes
- 2 tablespoons caraway seeds
- 1 1/2 tablespoons demerara sugar (you can sub brown sugar)
- 2 1/2 teaspoons instant yeast
- 1 1/2 teaspoons sea salt
- 1 cup warm water
- 1/4 cup canola oil ( you can sub vegetable oil)
- 1/4 cup sour pickle juice
Directions:
- Place bread flour, rye, potato flakes, caraway seeds, sugar yeast and sea salt in the bowl of your stand mixer, turn on low and thoroughly mix.
- Beat warm water, oil, and pickle juice into dry ingredients.
- Put dough hook on mixer and beat until dough is rough.
- Cover bowl with plastic and let rest for 30 minutes.
- Remove plastic and knead with dough hook until smooth firm and still sticky, about 6 to 8 minutes.
- Turn onto floured work surface and knead until smooth, about 1 or 2 minutes.
- Oil a large bowl. Form dough into a ball. Place in bowl, making sure all sides are covered with oil.
- Cover with plastic wrap, set in a warm place and let rise for 1 hour. Dough should have doubled in size.
- Grease loaf pan, turn dough out onto lightly oiled surface, form into a loaf, place in loaf pan, cover with towel and let rise until over the top of the pan about 60 to 90 minutes.
- Preheat oven to 350 degrees.
- Place rack in middle of oven, remove towel, and place loaf on rack.
- Cook for about 35 minutes until golden brown on top. It it starts to brown too quickly, cover the top with aluminum, shiny side facing up.
- Remove from oven and let cool on wire rack.
- This is SOO good, trust me! That pickle juice gives it just the right amount of twang!
- ENJOY this yummy Rye Bread Recipe!
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