Simple Rye Bread
A fantastically simple but flavorful loaf of bread. Also a perfect recipe to use up sourdough starter, which makes me a lot happier than throwing it away (see note).
Servings: 1 loaf
Ingredients
- 1 ½ cups 360 ml warm water (110 F / 44 C)
- 2 ¼ teaspoons (1 package) active dry yeast
- 1 tablespoon honey
- 1 scant cup (125 g) all-purpose flour
- 1 cup (140 g) rye flour
- 1 cup (100 g) rolled oats (not instant)
- 1 ½ teaspoons sea salt
- 2 tablespoons unsalted butter melted
Instructions
- Put the warm water in a small bowl, then sprinkle the yeast over the top. Stir until the yeast dissolves into the water.
- Stir in the honey. Let rest 5-10 minutes, until yeast blooms.
- In a large bowl, combine the flours, oats, and salt.
- Add the wet mixture to the dry, stir to combine until dough is uniform (but try not to overmix).
- Brush a 9-by-5 inch loaf pan with some of the melted butter. Place the dough in the pan, cover with a damp, clean cloth. Let rise 30 minutes in a warm place.
- Meanwhile, preheat the oven to 350 F. Once risen, bake the bread for 30-35 minutes, until golden. The sides should be pulling away from the pan.
- Brush with the remaining butter, then place under the broiler for just one minute to give the loaf a darker color.
- Remove pan from oven and immediately turn loaf out onto a cooling rack (otherwise it will steam in the pan).
- Serve warm, with butter and salt sprinkled on top.
Notes
Sourdough starter variation (Use rye and regular sourdough starter culture in place of some of the flour in this recipe):
1. In a small bowl, add 55 g warm water. Add the yeast, stir to dissolve, then the honey. Let rest until yeast blooms.
2. In a large bowl, add 300 g rye sourdough culture (120 g rye + 180 g water).
Add 250 g all-purpose flour sourdough culture (125 g water + 125 g flour).
Add another 20 g rye flour. Add 100 g rolled oats and 1 ½ teaspoons sea salt. Stir to combine.
3. Mix the wet and dry ingredients together to form a dough.
4. Proceed with recipe.
1. In a small bowl, add 55 g warm water. Add the yeast, stir to dissolve, then the honey. Let rest until yeast blooms.
2. In a large bowl, add 300 g rye sourdough culture (120 g rye + 180 g water).
Add 250 g all-purpose flour sourdough culture (125 g water + 125 g flour).
Add another 20 g rye flour. Add 100 g rolled oats and 1 ½ teaspoons sea salt. Stir to combine.
3. Mix the wet and dry ingredients together to form a dough.
4. Proceed with recipe.