In the Triticeae family of plants, rye (Secale cereale) is related to both wheat (Triticum) and barley (Hordeum). Rye grain is used to make crispbread, rye bread, rye beer, and flour. The whole thing can also be consumed, either as boiled rye berries or rolled like rolled oats.
Rye berries are the full-grain products of the rye plant. To prepare and consume them for cooking and baking, they can be chopped into smaller pieces, cooked whole, rolled into flakes (much like rolled oats), ground into flour, or baked whole. Additionally, rye can be used to make beer, vodka, and whiskey, as well as to feed animals.
Rye bread is simply bread that is baked with rye flour. Rye has an earthy flavor, and using more or less of it in a loaf of bread will increase or decrease that flavor. Molasses and cocoa powder, which add flavor and color to rye bread, are frequently used as ingredients. You can also add caraway seeds for an even stronger flavor. Although a loaf made entirely of rye is possible, they are usually very heavy and dense. By combining rye flour with bread flour, which improves the gluten structure in the dough, you can produce a lighter loaf with a good rye flavor.
It was wonderful, the taste is light, the inside is soft and the skin is crispy. My dad does not like cumin so he left it out. I love them so next time I make this bread they will be included.
Reading about how to make bread seems like a difficult thing to learn. Getting your hands dirty and learning from someone. This is the right consistency for the dough, a huge help. You just need to practice making bread. You get better at baking bread as you produce more of it.
If kept in a paper bag, rye bread can be kept at room temperature for several days. Instead, wrap it in a plastic bag to give it an extra few days of life. Rye bread freezes exceptionally well as well. It should be wrapped in foil and plastic wrap and kept in a freezer bag for up to three months. Reheat if necessary in the oven after room temperature thawing.
It is okay to chill the loaf for a few hours before baking when using the sourdough method. For best results, I suggest allowing it to rise at room temperature for about an hour before chilling.