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Strong Rye Bread

10min.chef's picture
  Milk 1 Tablespoon
  Water 3 Tablespoon
  Oil 1⁄2 Teaspoon
  Active dry yeast 1⁄2 Teaspoon
  Warm water 1 Tablespoon (110°F, 43°C)
  Sugar 1⁄2 Teaspoon
  White bread flour 50 Gram (1/2 Cup)
  Salt 1 Teaspoon
  Warm water 750 Milliliter (3 Cups Plus 2 Tablespoons, 110°F, 43°C)
  Coarse rye flour 750 Gram (5 Cups)
  Whole wheat flour 250 Gram (1 2/3 Cups)
  Salt 2 Teaspoon
  Lukewarm water 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)

To make starter dough, put milk, 3 tablespoons water and oil in a small saucepan; bring to a boil.
Cool until lukewarm.
Blend yeast, 1 tablespoon warm water and sugar in a small bowl; let stand 5 minutes or until the surface is frothy.
Sift flour and salt into a medium bowl.
Add lukewarm milk mixture to yeast liquid.
Stir into flour; mix until blended.
Cover and let stand 12 to 18 hours.
To make rye bread dough, combine starter dough and 2 cups plus 2 tablespoons (500 ml) warm water.
Warm a large bowl.
Mix rye flour and whole-wheat flour in warmed bowl.
Make a well in the center of flour mixture; pour in starter dough.
Stir half the flour mixture into starter dough until a thick flowing dough is formed.
Cover bowl with a cloth towel and let rise in a warm place overnight.
The next day, add 1 cup (250 ml) warm water and salt to dough.
Mix remaining flour into dough.
On a floured surface, knead dough until firm.
Warm a large bowl and sprinkle lightly with flour.
Shape dough into a ball; place in prepared bowl.
Cover with a cloth towel and let rise in a warm place 3 hours.
Line a large baking sheet with foil.
With floured hands, shape dough into a flat round loaf.
Place on prepared baking sheet and let rise at room temperature 1-1/2 to 2 hours.
During this time brush top of loaf 3 or 4 times with lukewarm water so no crust forms.
Cut crisscross patterns on top of risen loaf with a sharp knife.
Preheat oven to 400°F (205°C).
Bake 2 hours or until loaf sounds hollow when tapped on underside.
Turn off oven.
Remove bread; brush with cold water and return to oven for a few minutes to dry.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3498 Calories from Fat 241

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 3.8 g19.2%

Trans Fat 0 g

Cholesterol 1.5 mg0.5%

Sodium 5884.4 mg245.2%

Total Carbohydrates 737 g245.5%

Dietary Fiber 201.2 g804.8%

Sugars 12.3 g

Protein 146 g291.9%

Vitamin A 2.4% Vitamin C

Calcium 56% Iron 325.4%

*Based on a 2000 Calorie diet

Strong Rye Bread Recipe