Brenden's Rye Bread

Brenden’s Rye Bread


  1. Combine water, sugar, caraway seed and dry active yeast in a bowl and allow to bloom (3-5 mins)
  2. Stir in all purpose flour, followed by remaining flour and salt. When it becomes to thick to stir, transfer to a counter and begin kneading (4-5 mins) until smooth and the dough has some bounce.
  3. Let proof in a lightly oiled bowl covered with a kitchen towel until doubled in size (35-45mins or up to an hour)
  4. Remove dough from the bowl and shape into a rough square. Fold the dough into thirds and pinch the ends to create a seal.
  5. Place your dough seam down in a greased loaf pan (4x9”) and lightly score 4-5 times width wise.
  6. Allow to rise in pan until double in size (45mins to an hour)
  7. Bake at 375F for 25-30mins until golden brown.
  8. Remove from pan immediately and cool on a rack (1 hour)
10g dry active yeast
20g sugar
10g caraway seed (optional)
300g  warm water (90F)
190g all purpose flour
200g bread flour
50g rye flour
50g whole wheat flour
10g salt