This rye bread is so tasty that you will certainly want to share it with family, friends and even neighbors! Living in the northwestern Connecticut for over 35 years, close to New York, where you can find wonderful Jewish delicatessen, I had the opportunity to bake a lot of delicious rye breads. I have won this recipe from a friend and I hope you like it!
Ingredients for rye bread:
- 2 cups of black bread flour
- 1 cup of dark rye flour
- 3 tablespoons of dried potato flakes
- 2 tablespoons of cumin seeds
- 1 ½ tablespoons of Demerara sugar
- 2 ½ teaspoon of instant yeast
- 1 ½ teaspoon of sea salt
- 1 cup of warm water
- ¼ cup of rapeseed oil
- ¼ cup of pickled cucumbers juice
Rye bread instructions:
Prepare all ingredients.
In a large bowl of the mixer, combine bread flour, rye flour, potato flakes, cumin seeds, Demerara sugar, yeast and sea salt. Set the mixer to low speed and mix the dry ingredients thoroughly. Then add warm water, rapeseed oil and pickled cucumbers.
Replace the mixer tip with a dough hook and mix until the dough becomes uniform and elastic. Cover the bowl with cling film and set aside for 30 minutes.
After time, knead the dough for about 6-8 minutes, until it is smooth, flexible and slightly adhesive. Then transfer the dough to the flour-covered working surface and knead for another 1-2 minutes.
Form the cake in a ball. Lightly grease a large bowl, put the dough in it and turn it so that it is covered with fat. Cover the bowl with foil and leave in a warm place for about 1 hour until the dough doubles its volume.
Lubricate the 5 × 9 inches baking mold. Transfer the dough to a slightly greased surface, form a log in the shape and place in the prepared form. Cover with a kitchen cloth and leave for 60-90 minutes, until the dough slightly grows above the edge of the mold.
Set the oven to 175 ° C (350 ° F) and heat it. Bake bread for about 35 minutes until golden and baked inside. The internal bread temperature should be 90 ° C (190 ° F). If the loaf begins to brown too quickly, cover it loosely with aluminum foil, shiny side on top.
Take the bread out of the mold and leave to cool on the grid. Enjoy your meal!
