Скачать или смотреть I don’t buy bread anymore! Easy wholegrain rye bread recipe

Learn how to make wholesome wholegrain rye bread at home with this easy-to-follow recipe. Packed with the goodness of whole grain rye flour, this bread is perfect for those seeking a hearty and healthy sandwich loaf. Don’t forget to turn on the CC/SUBTITLES for step by step instructions, and read the recipe below.

Ingredients:
250g (approx. 2 cups) whole grain rye flour
250g (approx. 2 cups) all-purpose flour or bread flour
7g (2 1/4 tsp) instant yeast (or active dry yeast)
1 1/2 teaspoons salt
1 tablespoon honey or molasses
350ml (approx. 1 1/2 cups) warm water (about 110°F / 43°C)
45g (3 tablespoons) unsalted butter, softened
Optional: 1 tablespoon caraway seeds or flaxseeds
Optional oat topping: 1 beaten egg white + 1 tablespoon whole oats

Instructions:
1. In a large bowl, combine warm water and honey/molasses. Stir until dissolved. Sprinkle yeast over the water mixture and let it sit for about 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates that the yeast is active.
2. Add the softened butter and salt, and mix with a spatula or a wooden spoon. Add in the caraway seeds if using.
3. Start adding in both the flours gradually, one cup at a time. Stir well to ensure even distribution of ingredients, scraping down the sides of the bowl.
4. Mix until a shaggy dough forms.Turn the dough out onto a lightly floured surface. Knead the dough for about 10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead on low to medium speed for the same duration. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
6. After the first rise, gently punch down the dough and turn it out onto a floured surface. Flour your hands and your rolling pin. Shape it into a rectangle and then roll it up tightly from one end to form a loaf.
7. Place the shaped dough into a greased 9x5-inch loaf pan. Cover it again and let it rise for an additional 1 hour, or until it reaches just above the edges of the pan.
8. Optional step: With a pastry brush, brush the risen loaf with egg white, then sprinkle the oats on top.
9. Preheat your oven to 350°F (180°C) during the last 15 minutes of the second rise. Bake the bread in the preheated oven for 35-40 minutes or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
10. Allow the bread to cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely.

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