Light and Easy Recipes and Meal Ideas

Rye Bread

Calories: 78 • SmartPoints
2
2
2
Nutrition
Rye Bread

This is a simple recipe you can make on the weekend to enjoy all week long. You will need a dutch oven for this loaf. I use a relatively inexpensive cast iron dutch oven (5 quart) that you can probably find at Target. Otherwise Amazon has it for about $40 - Lodge 5 Qt Cast Iron Dutch Oven (commission earned). I use this dutch oven only for bread. I've had it for a number of years, and it makes an incredible loaf.

 

The total prep/cook time with rest is about 3 hours. To calculate the SmartPoints and calories, I took the total value for the entire recipe, then divided by 20. If you get 20 equally sized slices, each slice is 2 Points. But your slices will likely be uneven in size since this is a round loaf. I give it my very best guess and move on. 

 

To cut the loaf, use a bread knife if possible. Slice it directly down the center. Place each half, crumb side down (crust facing up). Slice each half of the loaf into 10 slices - as evenly sized as you can.

 

If you freeze the loaf, be sure to slice it first so it's easy to grab one slice at a time (you won't be able to cut the loaf unless it's defrosted). Store it in a ziplock bag, then toast each slice when you're ready to eat it.

 

Yield/Servings: 20 Serving Size: 1 slice Total Cook/Prep time: 3.5 hours

Ingredients

  • 2 1/2 cups bread flour (300 grams)
  • 1 cup dark rye flour (120 grams)
  • 1 1/2 cups very warm water
  • 2 1/4 tsp active dry yeast
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tbsp caraway seeds (found in the spice section of most grocery stores)
  • 1 scrambled egg used as a wash just before baking

Directions

See video demonstration 

Mix the bread flour, rye flour and salt in a large bowl

In a separate small bowl, add 1/4 cup of the water, sugar and yeast

Allow the yeast to foam up in the bowl for about 10 minutes

Add the remaining water and yeast mixture to the flour

Mix to form a sticky ball of dough.

Wash hands

Add caraway seeds and fold the dough for about 30 seconds - 1 minute. Wet hands to prevent sticking.

Wipe the rim of the bowl clean with a wet paper towel or dish cloth. Cover the bowl tightly with plastic wrap and allow it to rest on the counter for about 1 hour, or until double in size

Remove the plastic wrap and fold the dough again (about 8 - 12 folds)

Recover the bowl with the plastic wrap and let the dough rest another hour 

Preheat oven to 450 with a dutch oven inside

Lightly sprinkle work surface with flour

Place the dough on the work surface and form the dough into a round shape (see video demonstration)

Place it on a small sheet of parchment paper and let it rest about 20 minutes

Brush with egg wash and sprinkle with a few more caraway seeds

Remove the dutch oven from the oven

Remove lid

Place dough with parchment paper in the dutch oven

Cover with lid

Place it in the oven and bake covered for 25 minutes

Remove lid and continue to bake another 20 minutes

When the bread is ready, remove it from the dutch oven with a spatula and allow it to cool on a rack for 1 hour before slicing

Try not to eat the whole loaf at once. :-)

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