There’s something so deliciously earthy about a really good rye bread. Especially with a smattering of fragrant caraway seeds. Especially made with 100% whole grains, freshly-ground.
However, rye bread can be a rather strong flavor and some people prefer a milder (kinder and gentler) rye bread that lends itself to sandwiches where the rye does not overpower or compete with the other flavors. Rye bread can also be dense and hearty and some people prefer a softer texture.
Light Rye Bread with Caraway
Makes 2 -3 loaves
Mill hard white wheat berries into flour in WonderMill
Mill rye berries into flour in WonderMill
5 cups hard white whole wheat flour, freshly-ground
1 cup rye flour, freshly-ground
1 Tablespoon whole caraway seeds
2 Tablespoons vital wheat gluten flour
1 Tablespoon instant yeast
2 teaspoons salt
1 1/2 cups warm water (110 degrees)
3 Tablespoons organic apple cider vinegar
1 1/4 cup warm milk (110 degrees) I use my homemade almond-chia milk
3 Tablespoons honey
3 Tablespoons extra virgin olive oil
In a measuring cup, place the warm water, vinegar and yeast. Let stand for 15 minutes, or until bubbly. Pour the milk / yeast mixture into the dry ingredients. Add water, honey and oil. Mix well. Cover and let stand for 30 minutes. Add salt and stir to incorporate.
Stir and mix until dough cleans the sides of the bowl. If using a stand mixer, knead for 5 minutes or until smooth. * Add flour if dough is too wet and add water if dough is too dry.
If using hand method, stir with a large spoon until all dry ingredients are mixed with the wet. Turn dough out on an oiled surface and knead 8-10 minutes or until smooth and supple. Place in an oiled bowl, cover and let rise about an hour.
Punch down dough and divide into 2-3 equal portions. Work with one portion at a time, leaving the other portions covered to avoid drying out.
Roll each portion into a ball and place on an oiled baking sheet. Slash top of loaves. Cover with clean towel and let loaves rise until doubled.
Bake in a preheated 350 degree oven for 35 (for 3 smaller loaves) to 45 minutes (for 2 larger loaves) or until browned. Remove to a cooling rack and cover with a clean towel to soften crust as it cools.
Slice and enjoy!