This rye bread is one of the easiest and most flavorful of all the rye breads I have baked. It has a soft texture and makes a perfect sandwich bread. Even when toasted and slathered with butter, it’s delicious. The intense, but not overpowering flavor comes from molasses, powdered cocoa, caraway seeds and just enough rye flour to realize it is it a rye bread. The original recipe comes from Simply Recipes which I have halved and adapted to process on the dough cycle of my bread machine. My bread machine does a great job of kneading and is a great time saver when preparing dough. That being said, I never use the bake cycle on the machine as I like to form the loaves and bake them in a conventional oven.
Rye flour is dense and while high in bran and soluble fiber, it is low in gluten so is often mixed with a wheat flour to ensure a good rise. It has a slightly sour taste so works well for dark breads and sourdough breads. There are light, medium and dark rye flours, the color dependent upon how much of the bran has been removed in the milling process. Rye flour is usually healthier than wheat flour as the bran and the germ have been preserved in the milling process.
The culinary journey through Estonia continues with this homemade rye bread as a contribution. Rye bread is a basic fundamental food in Estonia as well as Lithuania and Latvia. It is eaten at nearly every meal. Traditionally in Lithuania, if a piece should fall to the ground, it is picked up and kissed before being eaten.
Homemade Light Rye Bread
1 package bread machine yeast
1-1/2 cups warm water
1/3 cup molasses
3 cups bread flour
1 cup light rye flour
1/2 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons cocoa powder
1 tablespoon caraway seed
Add the ingredients to your bread pan according to the manufacturer’s instructions for your machine. Process on the dough cycle. When the cycle has completed, remove dough from the machine to a lightly floured surface. Punch down and let rest 5 minutes. Preheat oven to 350°F. Shape into a loaf and place in a lightly greased loaf pan. Let rise about 45 minutes or until dough has risen just above the surface of the loaf pan.
Bake 35-40 minutes or until bread sounds hollow when tapped. Let cool 5 minutes, then remove to a wire rack to cool completely. Makes one large loaf.
The above black and white image is my contribution to BWW #104 hosted this week by Simona of Briciole. Black and White Wednesday was created by Susan of The Well-Seasoned Cook and is now managed by Cinzia of Cindy Star Blog.
I am also submitting this recipe to Yeastspotting.
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