Week 34: Rye Bread (Northern Europe)
In my opinion, rye bread is an underrated bread that deserves more recognition. Its earthy flavors complement any side you decide to eat it with.
First off, rye bread has an incredible amount of health benefits, not to mention the high levels of fiber.
I also love to eat this bread as the base for avocado toast, but also with cheese. If you eat meat, pairing it with that would also elevate the taste of the bread.
Homemade bread always tastes better and fresh, so I definitely recommend trying this recipe to complement your other meals!
2 1/2 all-purpose flour
2 cups rye flour
4 teaspoons instant dry yeast
1 tablespoon sugar
1/2 tablespoon salt
1 1/3 cups warm water
1/2 cup molasses
2 tablespoons vegetable oil
In a large bowl, whisk the two kinds of flour, yeast, sugar, and salt together. Then, slowly knead in the water, molasses, and oil. Cover, and set aside for an hour.
Then divide the dough into two loaves and place them on a parchment paper-lined baking sheet. Cover, and proof again for two hours.
Preheat your oven to 375 degrees F, and bake the bread for 40 minutes.
- The Bored Baker 👩🏽🍳