Making homemade rye bread is easier than you think, with this recipe from Bubbe and Me in the Kitchen!
Y’all know I’ve made challah a ton. Classic Challah, Everything Bagel Challah. Even Rainbow Challah. But would you believe I’ve never made my beloved rye bread?? (I’ll pause for a moment to allow the shock to wear off.)
And I love rye bread too. Perfect for Reuben sandwiches. Why have I never made my own?? Why????
If you read my Sweet Noshings Book Tour Part I recap, you know I have been extra busy. Throw in Halloween, Wurstfest, the busy season for ModernTribe and a few secret projects I’ll tell you about soon, and I needed some matzah ball soup and a hug like whoa. (Do people still say that?)
Making bread is like an edible hug. You can quote me on that. I was feeling stressed, and making bread made it all better. It’s better than Ativan. This rye bread from Bubbe and Me in the Kitchen by Miri Rothkovitz is hearty and a little sweet and a lot delicious. Bubbe and Me is full of twists on classics like Apricot Pistachio Babka and Oven Fries with Za’atar Aioli (you know how much I like that), stories, and some guest posts from popular kosher chefs like Paula Shoyer and Kim Kushner.
The molasses really gives this rye a sweet but bitter flavor. In a good way.
Miri says it’s somewhere between a light and dark rye. Next time I may try it with pumpernickel flour because I’m crazy like that! I totally forgot to score the top. Was too excited about bread!!!
Oh baby. I ate a piece right out of the oven. It didn’t even need a schmear!
- 1 packet active dry yeast (2¼ teaspoons)
- 1 ¼ cups warm water
- 2 cups all-purpose flour
- 1 cup white whole-wheat flour
- 1 cup rye flour
- 1 ½ teaspoons kosher salt or sea salt
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 2 tablespoons canola or grapeseed oil
- 1 tablespoon caraway seeds
- In a large bowl, or the mixing bowl of a stand mixer fitted with a dough hook, combine
- the yeast and water. Let sit until foamy, 5 to 10 minutes. If the yeast doesn’t react, discard the mixture and start again with fresh yeast.
- In another large bowl, whisk together the flours and salt.
- Add the brown sugar, molasses, oil, and caraway seeds to the yeast mixture. Add 2 cups of the flour mixture, and stir with a wooden spoon or mix on low speed for 1 to 2 minutes, until well blended. Then add the remaining flour.
- Stir the dough well with a wooden spoon, then turn it out onto a lightly floured surface and knead for 5 to 10 minutes, until the dough is smooth, elastic and slightly tacky. Or mix it with the dough hook for 1 minute on low speed, then 3 to 5 minutes on medium speed, until
- the dough pulls into a ball and is smooth and slightly tacky but not sticky. Remove the dough hook.
- Spread a little oil in the bowl (you don’t need to clean it first), and place the dough ball back in the bowl. Cover with a tea towel or plastic wrap and set aside to rise until doubled in bulk, about 1 hour.
- Punch down the dough, place on a lightly floured surface, and knead a few times. Shape the dough into a roundish oval, smoothing the
- top with your hands as you work. Place on a parchment-lined baking pan, cover, and set aside to rise 45 minutes to 1 hour.
- Preheat the oven to 350°F. Use a sharp knife to make three or four shallow, diagonal slashes in the top of the loaf. Bake until the loaf is firm, golden on the bottom, and sounds hollow when tapped, about 30 to 35 minutes. Transfer to a rack to cool.
Rye bread is my jam. Get it??