Light Rye Bread
Recipe by Nicole Thom-Arens
Makes 2 loaves
A loaf of fresh-baked bread makes any meal extra special. This is a variation of my pizza crust recipe, which bakes up beautifully into two small loaves. It’s perfect as a side to soup or salad and makes a delicious grilled cheese to accompany my creamy tomato soup.
Ingredients:
1 package active dry yeast (2 1/4 teaspoons)1 tablespoon granulated sugar1 1/3 cups warm water2 tablespoons olive oil1 cup deli rye or any variety of rye flour2 1/2 cups all-purpose flour2 1/4 teaspoon kosher salt (reduce to 1 1/2 teaspoons if not using Diamond)
Instructions:
1. In a mixing bowl, combine yeast, sugar, and water. Stir and allow to bloom for 5 minutes.2. Once the yeast has bloomed, add rye flour, 1 cup of the all-purpose flour, and olive oil. 3. Fit the mixer with a dough hook and mix on low for one minute. 4. Scrape the sides and bottom of the bowl. 5. Mix on medium for 2 to 3 minutes.6. Add the additional flour. Mix to combine.7. Add the kosher salt. Mix on medium for 3 minutes.8. Remove the dough to a work surface and continue kneading until the dough passes the windowpane test, about 5 minutes. (The dough will be a little sticky at this point. Resist the urge to add too much additional flour to make it dry. The dough should become less sticky as you knead.)9. Transfer the dough to a large bowl coated with olive oil. 10. Allow the dough to rise until doubled, about 1 hour. 11. Line a baking sheet with parchment paper.12. Divide the dough in half to make two loafs. Shape each loaf into an oval by flattening the dough into, pinching up the sides toward the middle, flipping it over, and rolling into an oval shape that is slightly tapered on the ends. 13. Place the loaves onto the pan. 14. Make three diagonal slices down the middle of each loaf. 15. Cover with the tea towel and allow to rise until doubled, about 1 hour. 16. Preheat the oven to 425 degrees. 17. Arrange the racks so they are on the lowest and second lowest levels. 18. Place an empty baking sheet on the bottom rack. 19. When the loaves have risen, place the bread on the top rack and place 3 to 4 ice cubes in the pan on the bottom rack. This steam will help form a nice crust on the loaves. 20. Bake the loaves at 425 degrees for 20 minutes.21. Once the internal temperature reaches 190 degrees, remove the loaves from the oven and transfer them to a wire rack to cool.
Ingredients:
1 package active dry yeast (2 1/4 teaspoons)1 tablespoon granulated sugar1 1/3 cups warm water2 tablespoons olive oil1 cup deli rye or any variety of rye flour2 1/2 cups all-purpose flour2 1/4 teaspoon kosher salt (reduce to 1 1/2 teaspoons if not using Diamond)
Instructions:
1. In a mixing bowl, combine yeast, sugar, and water. Stir and allow to bloom for 5 minutes.2. Once the yeast has bloomed, add rye flour, 1 cup of the all-purpose flour, and olive oil. 3. Fit the mixer with a dough hook and mix on low for one minute. 4. Scrape the sides and bottom of the bowl. 5. Mix on medium for 2 to 3 minutes.6. Add the additional flour. Mix to combine.7. Add the kosher salt. Mix on medium for 3 minutes.8. Remove the dough to a work surface and continue kneading until the dough passes the windowpane test, about 5 minutes. (The dough will be a little sticky at this point. Resist the urge to add too much additional flour to make it dry. The dough should become less sticky as you knead.)9. Transfer the dough to a large bowl coated with olive oil. 10. Allow the dough to rise until doubled, about 1 hour. 11. Line a baking sheet with parchment paper.12. Divide the dough in half to make two loafs. Shape each loaf into an oval by flattening the dough into, pinching up the sides toward the middle, flipping it over, and rolling into an oval shape that is slightly tapered on the ends. 13. Place the loaves onto the pan. 14. Make three diagonal slices down the middle of each loaf. 15. Cover with the tea towel and allow to rise until doubled, about 1 hour. 16. Preheat the oven to 425 degrees. 17. Arrange the racks so they are on the lowest and second lowest levels. 18. Place an empty baking sheet on the bottom rack. 19. When the loaves have risen, place the bread on the top rack and place 3 to 4 ice cubes in the pan on the bottom rack. This steam will help form a nice crust on the loaves. 20. Bake the loaves at 425 degrees for 20 minutes.21. Once the internal temperature reaches 190 degrees, remove the loaves from the oven and transfer them to a wire rack to cool.