Rye bread recipe king arthur - Uncategorized

Author: Andrea Anderson  

This seeded light-colored, soft rye bread is delicious for deli sandwiches — corned beef on rye, anyone? This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss.

Caraway Rye Bread

Caraway Rye Bread
This seeded light-colored, soft rye bread is delicious for deli sandwiches — corned beef on rye, anyone? Take it up a notch by replacing the water in the recipe with a secret, flavorful ingredient. (See the baker's tips, below, for details.)
Provided by: King Arthur Flour
Total time: 205 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 18 servings
Number of ingredients: 9
Ingredients:
  • 1 cup (227g) water lukewarm
  • 1 cup (106g) King Arthur White Rye Flour King Arthur Organic Medium Rye Flour or King Arthur Organic Pumpernickel Flour*
  • 4 teaspoons (14g) granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 cup (113g) sour cream (low-fat is fine; please don't use nonfat)
  • 1 to 2 tablespoons (7g to 14g) caraway seeds to taste
  • 1 1/2 teaspoons (9g) salt
  • 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour or 2 1/3 cups (247g) First Clear Flour
  • 3 tablespoons (25g) vital wheat gluten or King Arthur Rye Bread Improver optional for best rise
Nutrition:
  • Serving Size: 44g
  • Calories: 100 calories
  • Carbohydrate: 18g
  • Cholesterol: 5mg
  • Fiber: 1g
  • Protein: 4g
  • Sodium: 200mg
  • Sugar: 1g
  • Fat: 1.5g
  • Saturated Fat: .5g
  • Trans Fat: 0g
How to cook:
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter. Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead.
  2. Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it's fairly smooth. The nature of rye dough is to be sticky, so don't be tempted to add too much flour.
  3. Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes.
  4. Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf. Place them on a lightly greased or parchment-lined baking sheet.
  5. Cover the loaves, and let them rise until they're noticeably puffy, about 90 minutes. Towards the end of the rise, preheat the oven to 350°F.
  6. Just before they go into the oven, spritz the loaves with water, and slash them about 1/2" deep. The oval loaves look good with one long, vertical slash; the rounds, with two or three shorter slashes across the top.
  7. Bake the loaves for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 205°F to 210°F. The single, larger loaf will bake for 45 to 50 minutes. If the bread appears to be browning too quickly, tent it lightly with foil after 25 minutes of baking.
  8. Remove the loaves from the oven, and transfer them to a rack. While still warm, brush them with melted butter, if desired; this will keep their crust soft.
Notes: Sandwich Rye Bread | King Arthur Baking, Ingredients · 2 1/2 teaspoons instant yeast or active dry yeast · 2/3 to 7/8 cup (152g to 198g) water, lukewarm* · 1/4 cup (50g) vegetable oil · 3/4 cup (170g) dill

The Easiest Rye Bread Ever

The Easiest Rye Bread Ever
This no-knead rye dough bakes up in a crock to make a wonderful, moist sandwich rye bread.
Provided by: King Arthur Baking
Total time: 1260 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 1 serving
Number of ingredients: 9
Ingredients:
  • 1 1/2 cups (340g) lukewarm water
  • 2 1/3 cups (280g) King Arthur Unbleached Bread Flour
  • 1 1/2 cups (163g) King Arthur Organic Pumpernickel Flour King Arthur Organic Medium Rye Flour or King Arthur White Rye Flour*
  • 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk
  • 1 1/2 teaspoons salt (table salt not kosher)
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 teaspoons King Arthur Deli Rye Flavor optional
  • 2 tablespoons (25g) vegetable oil or 2 tablespoons (28g) soft butter
  • 1 1/2 teaspoons minced dried onions optional
How to cook:
  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients in a medium bowl or the bowl of a stand mixer.
  2. Mix until there are no dry spots; a plastic bowl scraper is your best tool if you're mixing by hand. Using a stand mixer, mix at low speed until all of the flour is moistened. The texture of the dough will be soft and sticky due to the pumpernickel flour.
  3. Cover the bowl and let the dough rise at room temperature for 2 hours. Then refrigerate overnight, or for up to 48 hours.
  4. To bake bread: Grease your hands, and scoop the dough out onto a lightly greased or floured work surface. Shape it into a ball and place it, smooth side down, in a floured brotform; or in a bowl lined with a floured smooth cotton dish towel. Cover the dough and let it rise until it's very puffy, about 2 to 3 hours.
  5. About 45 minutes before the end of the rising time, start preheating the oven to 450°F with a 4- to 4 1/2-quart baking pot or casserole with a lid inside. Note: Make sure the manufacturer's directions for the baking pot or casserole you use say it's OK to preheat both the empty pot and lid in the oven before using.
  6. When the loaf is fully risen, remove the hot casserole from the oven, carefully grease it, and tip the risen ball of dough into it. Make several slashes in the dough. Cover the pot with the lid, and place it on a middle rack in the oven.
  7. Bake the bread for 25 minutes. Remove the lid and bake for an additional 5 to 10 minutes; the loaf should be lightly browned, and the interior should register at least 195°F on a digital thermometer.
  8. Remove the bread from the oven and turn it out of the crock onto a rack. Cool for several hours before slicing.
Notes: Pumpernickel Boule - King Arthur Baking, 4 cups (480g) King Arthur Unbleached All-Purpose Flour · 1 cup (96g) King Arthur Organic Pumpernickel Flour* · 3 tablespoons (21g) King Arthur Rye Bread Improver,

Sandwich Rye Bread

Sandwich Rye Bread
This easy-to-slice rye bread (no crumbling!) is perfect for sandwiches: pastrami, corned beef, a Reuben, or just plain grilled Swiss. It also makes tasty toast, a nice accompaniment to scrambled eggs. Its secret ingredient is dill pickle juice, which gives the bread delightful tang and contributes to its moist texture.
Provided by: King Arthur Flour
Total time: 305 minutes
Cook time: 40 minutes
Prep time: 25 minutes
Yields: 16 servings
Number of ingredients: 12
Ingredients:
  • 2 1/2 teaspoons instant yeast or active dry yeast
  • 2/3 to 7/8 cup (152g to 198g) water lukewarm*
  • 1/4 cup (50g) vegetable oil
  • 3/4 cup (170g) dill pickle juice
  • 1 1/2 teaspoons (9g) salt
  • 1 tablespoon granulated sugar
  • 1 1/4 teaspoons caraway seeds
  • 1 1/4 teaspoons dill seeds
  • 1 tablespoon mustard seeds or Dijon mustard
  • 3/4 cup (46g) dried potato flakes (instant mashed potatoes) or 1/4 cup (46g) potato flour
  • 2 1/2 cups (300g) King Arthur Unbleached Bread Flour
  • 1 1/3 cups (138g) King Arthur Organic Medium Rye Flour or King Arthur Organic Pumpernickel Flour*
Nutrition:
  • Serving Size: 1 slice (50g)
  • Calories: 150 calories
  • Carbohydrate: 24g
  • Cholesterol: 0mg
  • Fiber: 2g
  • Protein: 4g
  • Sodium: 260mg
  • Sugar: 1g
  • Fat: 4g
  • Saturated Fat: 0g
  • Trans Fat: 0g
How to cook:
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, and mix until clumps form; the dough may seem dry at this point. Let it rest for 20 minutes, for the flour to start to absorb the liquid.
  2. Knead the dough — by mixer or bread machine set on the dough cycle — to make a stiff, but fairly smooth dough. It'll take about 7 minutes in a stand mixer at second speed, using the dough hook. The dough should clean the sides of the bowl; if it doesn't sprinkle in a bit more all-purpose flour. We don't recommend kneading this dough by hand, as it's hard to develop the gluten sufficiently. If you DO knead by hand, realize that the dough will take longer to rise, and won't rise as high.
  3. Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise till it's puffy, about 1 to 2 hours. It may or may not have doubled in bulk, but it definitely will have expanded.
  4. Gently deflate the dough, and shape it into a log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan (for a stiffer dough), or 9" x 5" loaf pan (for a slacker dough). Press it to the edges of the pan, and flatten the top.
  5. Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 350°F.
  6. Bake the bread for 20 minutes. Tent it lightly with foil, and bake for an additional 20 minutes. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer.
  7. Remove the bread from the oven, wait 5 minutes, remove it from the pan, and allow it to cool completely on a rack before slicing. Store for up to a week at cool room temperature.
Notes: Double Light Rye Bread, Ingredients · 4 cups (480g) King Arthur Unbleached All-Purpose Flour · 2 cups (213g) King Arthur White Rye Flour, King Arthur Organic Medium Rye Flour, or King

Double Light Rye Bread

Double Light Rye Bread
This sandwich rye bread is super-light and moist; and the recipe makes two loaves, thus the "double." Our thanks to the cooks on the classic Maine schooner Sylvina W. Beal, launched in 1911 in East Boothbay. They shared a version of this recipe with one of their passengers nearly 20 years ago, on a cruise he took out of Belfast; and he kindly passed it along to us. We've modernized it a bit, and are happy to share this bit of Maine nautical/culinary history with you.
Provided by: King Arthur Baking
Total time: 210 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 10
Ingredients:
  • 4 cups (480g) King Arthur Unbleached All-Purpose Flour
  • 2 cups (213g) King Arthur White Rye Flour King Arthur Organic Medium Rye Flour or King Arthur Organic Pumpernickel Flour*
  • 2 1/2 teaspoons instant yeast
  • 2 tablespoons (28g) light brown sugar or dark brown sugar packed
  • 2 1/2 teaspoons (15g) salt
  • 3 tablespoons (43g) butter
  • 1/4 cup (85g) molasses
  • 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk
  • 1 tablespoon caraway seeds
  • 1 3/4 to 2 cups (397g to 454g) lukewarm water*
How to cook:
  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients together just until everything is moistened. Cover the bowl, and let the dough rest for 15 minutes; this gives the flour a chance to start absorbing the liquid, which will make the dough a bit less sticky to knead.
  2. Knead the dough for about 7 minutes in a stand mixer, or 10 minutes by hand. It'll be quite sticky; rye flour does have that propensity. But it should also be smooth, and feel elastic.
  3. Place the dough in a lightly greased bowl, cover it, and let the dough rise for 60 to 90 minutes, until it's nicely puffy, though not necessarily doubled in bulk.
  4. Gently deflate the dough, and divide it in half. Shape each half into a log.
  5. Lightly grease two 9" x 5" loaf pans; two 8 1/2" x 4 1/2" loaf pans, or one of each. The smaller pan will make a loaf that "mushrooms" a bit; we prefer 9" x 5" pans here.
  6. Settle the shaped dough into the pans. Cover the pans, and let the dough rise for 60 to 90 minutes, until it's crowned about 1" over the rim of the smaller pan, and is about even or slightly over the rim of the larger pan.
  7. Towards the end of the rising time, preheat the oven to 350°F.
  8. Bake the loaves for 35 to 45 minutes, until an instant-read thermometer inserted into the center of one registers at least 190°F. If the loaves seem to be browning too quickly, tent them loosely with aluminum foil.
  9. Remove the bread from the oven, and after 10 minutes turn it out of the pans onto a rack to cool.
  10. Cool completely before slicing. Store airtight at room temperature for 5 days or so; for longer storage, wrap and freeze.
Notes: Rye Sourdough Made Five Ways, Martin and Arlo are back! To introduce our new Organic Medium Rye Flour, Martin makes Duration: 21:17
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