BakesJanuary 10, 2025 · vegetarian
Rye bread
Dark rye with a hit of cumin. Salted buttered toast with coffee, then croutons from the ends.
- Prep
- 20 min
- plus 2–3 hours rising
- Cook
- 45 min
- Total
- 4 hr 45 min
- Serves
- 1 loaf
I've been obsessed with toasted rye chips in Chex Mix, so making rye bread was a must. I kept mixing up rye and pumpernickel, so I figured I'd bake them to learn the difference (pumpernickel next).
Tag a bread lover. What would you add: spices, seeds, or something creative?
How it came together
Rye bread
What you'll need
To mix
Equipment
How to make it
- 1
Activate the yeast: warm water (90–100°F) and dissolve honey or maple syrup. Sprinkle yeast over, stir gently, and let sit 5–10 minutes until foamy.
- 2
Mix the dough: in the stand mixer bowl, combine flours, salt and cumin. Add the yeast mixture and 1 tbsp olive oil. Mix with the dough hook on low until a sticky dough forms, about 3–5 minutes.
- 3
First proof: scrape down the bowl, drizzle olive oil over the dough, and cover with a damp cloth or wrap. Let rise in the same bowl for 2–3 hours on proof mode or in a warm oven (preheat to 100°F, then turn off).
- 4
Shape the dough: grease the loaf pan. Drizzle the remaining olive oil over the dough, coat with your hands, and shape into a loaf. Place seam side down in the pan.
- 5
Second proof: cover and let rise for 45–60 minutes until the dough domes 1 inch above the pan.
- 6
Bake: preheat oven to 375°F. Bake for 45 minutes, until golden brown and hollow-sounding.
- 7
Cool and slice: remove from the pan and cool on a wire rack (I use my stove grill) for at least 30 minutes before slicing.
Sean's tweaks
- Ground cumin in the dough is the move. Try caraway or seeds next.
Good to know
- Perfect for cold weather as salted buttered toast with coffee.
- Leftovers become croutons. Nothing goes to waste.
- Pumpernickel is next, to finally learn the difference.
More to cook
Made it? Tag @betterthantakeout.food so we can see.