Light Whole Grain Rye Bread

There’s something so deliciously earthy about a really good rye bread. Especially with a smattering of fragrant caraway seeds. Especially made with 100% whole grains, freshly-ground.


However, rye bread can be a rather strong flavor and some people prefer a milder (kinder and gentler) rye bread that lends itself to sandwiches where the rye does not overpower or compete with the other flavors. Rye bread can also be dense and hearty and some people prefer a softer texture.

Enter this lovely, light and mild, yet definitely rye flavor, bread made from 100% freshly-ground whole grains. Give this recipe a try for a change or for a really great Reuben sandwich!

Light Rye Bread with Caraway
Makes 2 -3 loaves

Mill hard white wheat berries into flour in WonderMill    
Mill rye berries into flour in WonderMill

Ingredients
5 cups hard white whole wheat flour, freshly-ground
1 cup rye flour, freshly-ground
1 Tablespoon whole caraway seeds
2 Tablespoons vital wheat gluten flour
1 Tablespoon instant yeast
2 teaspoons salt
1 1/2 cups warm water (110 degrees)
3 Tablespoons organic apple cider vinegar
1 1/4 cup warm milk (110 degrees)  I use my homemade almond-chia milk
3 Tablespoons honey
3 Tablespoons extra virgin olive oil

Directions
In a large mixing bowl or stand mixer bowl, add all the dry ingredients EXCEPT the salt. Stir to mix.

In a measuring cup, place the warm water, vinegar and yeast. Let stand for 15 minutes, or until bubbly. Pour the milk / yeast mixture into the dry ingredients. Add water, honey and oil.  Mix well. Cover and let stand for 30 minutes. Add salt and stir to incorporate.

Stir and mix until dough cleans the sides of the bowl. If using a stand mixer, knead for 5 minutes or until smooth. * Add flour if dough is too wet and add water if dough is too dry.

If using hand method, stir with a large spoon until all dry ingredients are mixed with the wet. Turn dough out on an oiled surface and knead 8-10 minutes or until smooth and supple. Place in an oiled bowl, cover and let rise about an hour.

Punch down dough and divide into 2-3 equal portions. Work with one portion at a time, leaving the other portions covered to avoid drying out.

Roll each portion into a ball and place on an oiled baking sheet. Slash top of loaves. Cover with clean towel and let loaves rise until doubled.

Bake in a preheated 350 degree oven for 35 (for 3 smaller loaves) to 45 minutes (for 2 larger loaves) or until browned. Remove to a cooling rack and cover with a clean towel to soften crust as it cools.

 

Slice and enjoy!

 

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.