Light rye bread is a beautifully soft sandwich bread, perfect for creating mouthwatering Rueben sandwiches. This particular recipe steers clear of caraway seeds, as I have some picky eaters at home who simply won’t touch them. While I’m generally able to introduce various flavors into our meals, caraway seeds are a mystery to their eyes and tastebuds. Therefore, I prefer to keep the peace at the dinner table. Although this traditional spice is not included in the recipe, the bread is still bursting with flavor.
Ingredients in Light Rye Bread
Prepared with all-natural ingredients, this light rye bread is a delightful blend of bread flour and rye flour. The combination is intentional. Using only rye flour would yield an overpoweringly intense flavor that might not appeal to everyone. Also, the addition of bread flour softens this intensity. This ensures a balanced and enjoyable taste. Moreover, bread flour contributes to a light and airy texture, making each slice wonderfully fluffy. To enhance the flavor further, a touch of honey adds a hint of sweetness. In addition, a dash of onion powder infuses the loaf with a subtle, savory note.
What exactly is rye flour and how is it different from white flour?
Rye flour, milled from rye kernels, stands in contrast to white flour, which is primarily made from wheat grains. In terms of nutrition, rye flour boasts superior qualities. It is rich in fiber, contains less gluten, and retains moisture more effectively. However, it’s important to note that using exclusively rye flour would create a dense loaf with a robust flavor that may not be suitable for everyone. For a deeper understanding of rye flour, I recommend exploring this excellent article by The Coconut Mama, Rye Flour vs All-Purpose Flour.
Preparation, Servings, and Storage
Preparing this light rye bread is a relatively quick process, taking less than three hours from start to finish. However, much of that time is dedicated to allowing the dough to rise. The recipe requires two distinct rising periods. The first occurs in the mixing bowl, and the second takes place after the dough is shaped and placed in the bread pan. The end result is a delightful loaf that can be sliced into 16 generous pieces.
When it comes to storage, this sumptuous bread can be kept at room temperature for up to five days, preserving its soft texture and fresh flavor. For longer-term storage, this bread can be frozen for up to three months. I find it particularly convenient to freeze the loaf pre-sliced. This way, when the need for a sandwich arises, I can simply take out the number of slices I desire, avoiding the hassle of thawing the entire loaf.
Light Rye Bread
Equipment
- stand mixer
- bread pan
Ingredients
- 2 tsp Instant yeast
- 1½ cups Water
- 2 cups Bread flour
- 1¼ cups Rye flour
- 1 tbsp Honey
- 1 tsp Sea salt
- 1/2 tps Onion powder
- 1 tbsp Butter, melted
Instructions
- Combine the instant yeast and water in a large stand mixer. Allow the yeast to foam before adding the rest of the ingredients.
- Add the bread flour, rye flour, honey, salt, onion powder and melted butter to the mixer.
- Using the dough hook attachment, knead the dough for about 5 minutes, or until a dough ball forms.
- Cover the bowl with a towel and allow to rise for one hour.
- Remove the dough from the mixer and spread to a 8x10 rectangle. Roll the dough, pinching the sides and the end to remove the seams.
- Place the rolled dough into a buttered loaf pan.
- Cover and allow to rise for one hour, or just above the rim of the bread pan.
- Preheat the oven to 350℉.
- Bake the bread for 35 minutes, or until the internal temperature reaches 200℉.
- Cool the loaf on a cooling rack for one hour before slicing.
Nutrition
