Easy German Rye Bread without Sourdough
This easy German rye bread tastes like rye sourdough bread but does not include all the hassle of sourdough.
Ingredients
- 2 cups water
- 1 tbsp. honey
- 1 ¾ cups bread flour
- 1 tbsp. coarse Kosher salt
- 2 ¼ tsp. dry yeast
- 4 ½ cups rye flour
- 1 tbsp. apple cider vinegar
- 1 tbsp. neutral vegetable oil
- ½ tsp. ground carraway seeds
Instructions
- Melt honey in warm water and set aside to cool to lukewarm.
- Add bread flour, yeast, and honey-water to a stand mixer bowl.
- Mix well, cover, and let sit for about 20 min.
- Add rye flour, apple cider vinegar, vegetable oil, caraway seeds, and salt.
- Knead on low speed for about 3-5 min. The dough just needs to come together to a ball.
- Cover and allow to raise in a warm space for about 2 hours.
- Knead again for about 5 min.
- Shape to a long loaf of about 11-12 inches or place the dough into a bread banneton or medium sized bowl.
- Cover again and allow to raise for about 90 minutes.
- Place the loaf onto a with parchment lined baking sheet.
- Sprinkle with flour and slash the bread 1–5 times with a sharp knife or in the pattern you prefer.
- Add a heatproof dish with water to the oven, and preheat the oven to 380 F.
- Bake for 60–70 minutes in the preheated oven.
- Allow to cool completely on a rack.
Nutrition
Yield: 1 sliceCalories: 170kcalCarbohydrates: 34gProtein: 5gFat: 2gFiber: 4gSugar: 1gNet Carbohydrates: 30g