Homemade Rye Bread Recipe

🧂 Ingredients

• ¼ cup water (lukewarm)

  (55 grams)
• ⅓ teaspoon active dry yeast
• ⅓ cup + 2 tablespoons all purpose or bread flour

  (55 grams)
• ¾ cup water (lukewarm)

  (175 grams)
• ¾ cup milk whole (lukewarm)

  (175 grams)
• ½ teaspoon active dry yeast
• 2¼ cups bread flour

  (290 grams)
• 1¼ cups rye flour (light)

  (135 grams)
• 1½ teaspoons salt

Instructions

• 1 In medium bowl add the water and sprinkle the yeast on top, let sit for 5-10
  minutes, then stir to combine. To the bowl add the flour, mix to combine, making
  sure all the flour has been incorporated. Cover and let rest at room temperature
  for 12 hours.
• 2 In large bowl add the water and milk, sprinkle the yeast on top, let sit 5-10
  minutes then stir to combine. Add the poolish and mix together, add the flours
  and salt, mix well, incorporating all the flour. Cover and let rest for 30
  minutes, then stretch & fold the dough a few times, let rest for 30 minutes,
  repeat the stretch and fold, let rest 30 minutes, repeat stretch and fold, rest
  for 30 minutes, stretch and fold for the last time. For a total of 2 hours.
• 3 Form the dough into a loaf or boule shape place in a lightly oiled pan, dust
  with flour, rice flour or semolina, cover and let rise in a warm draft free area
  for 1 hour or until doubled.
• 4 Pre-heat oven to 400F (200C).
• 5 Score the dough and bake for approximately 40 minutes. Move immediately to a
  wire rack to cool completely. Enjoy!

Nutrition Info