How Is Rye Bread Made?

Rye bread is denser than bread made from wheat flour. It has a stronger flavour, is darker in colour and higher in fibre.

Rye bread is made by dissolving yeast in warm water. Milk, sugar and salt are mixed together in a bowl. Molasses, butter, yeast mixture and rye flour are then mixed together (using a mixer) and any remaining rye flour is mixed in with a wooden spoon. White flour is then added and stirred until the dough is stiff enough to knead. The dough is kneaded for 5-10 minutes, adding more flour if  it is sticky. The dough is then covered and left to rise for 1 to 1 1/2 hours or until double. After this, the dough is punched down and divided to form two round loaves. They are then left to rise on a greased baking sheet until double for about 1 1/2 hours. The oven should be preheated to 375 degrees F and the bread is baked for 30-35 minutes.

The above method is for German rye bread and the ingredients are as follows: 2 (.25 ounce) packages of active dry yeast, 1/2 cup of warm water ( 110 degrees F), 2 tablespoons of white sugar, 1 teaspoon of salt, 1/2 cup of molasses, 2 tablespoons butter, 3 1/4 cups of rye flour and 2 1/2 cups bread flour.