Making bread at home is one of those traditions that seemed to have disappeared and is now coming back. I personally love to make homemade bread of all kinds, but the rye loaf is certainly one of my favorite bread. It is a rustic bread, denser than wheat bread and with a unique aroma.
The recipe I share is to make excellent and vegan 100% rye bread. It is a recipe that requires only a few ingredients and a pinch of patience to wait for the dough to rise. Below, I also leave you the video of the recipe.
This bread is especially nutritious and satisfying, making it ideal to start your day with energy. In addition, it can be frozen to always have fresh bread on any occasion.
I hope you like it as much as I do!
Homemade Rye Bread
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Ingredients
- 460 gr - 4 cup wholemeal rye flour + a little extra
- 5.5 gr of dry yeast
- 1 teaspoon salt
- 420 ml - 1 & 3/4 cup of water
- EVO oil
Instructions
- Make the poolish: put in a large bowl, 60 ml – 1/4 cup of water, 5.5 g of yeast and 2 tablespoons of the rye flour. Mix well until obtaining a homogeneous mixture, with a little thick consistency. Cover with a clean cloth and let stand in a warm place for 1 hour.
- After an hour, add the rest of the water, the rest of the flour and the salt, in the same bowl where you made the poolish.
- If you do it by hand: stir in a circular way with the stick of a wooden spoon, until the ingredients have been incorporated and you have a homogeneous dough. It will take 10-15 minutes.
- If you use a mixing machine: mix the ingredients with your dough hooks, at the minimum speed and increase the speed little by little, until the ingredients have been incorporated and you have a homogeneous dough.
- Wet your work surface with water and pour the dough. Knead a little the dough with wet hands (so that it does not stick), and give it a rounded shape. You don’t need to knead too much.
- Spread a wide bowl with a few drops of oil (so that it does not stick) and put the dough inside. Cover the dough with a piece of transparent paper and let stand about 2 and a half to 3 hours, until the dough has doubled or tripled in size.
- Create your loaf pan: Cover a small basket or large bowl with a clean, dry cloth. With your hands, adapt the cloth to the shape of the bowl and spread a little rye flour on the top.
- After three hours: Put a little rye flour on your work surface and pour the dough. Very delicately and without hitting it, give the dough a rounded and smooth shape. Put the dough into the mold, with the most beautiful part down and smooth the surface without pressing the dough. Cover with a cloth and let stand for half an hour in a warm place.
- Preheat the oven to 480 ºF (250 ºC), with heat only below, and put water in an oven-safe casserole, and let it boil.
- After half an hour: the dough will have puffed up a bit, put it very carefully on a baking sheet. You will see that some cracks will form on the surface, it is normal.
- Put the pan of boiling water into the oven to create steam and bake your loaf at 480 ºF (250 ºC) with heat only below, lasting 20 minutes. After 20 minutes: take out the saucepan and let the steam out, heat up and down and the temperature at 420 ºF (220 ºC), bake 35 minutes more.
- Let the bread cool on a rack before cutting it.
This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 y Phase 3.