RYE BREAD

RYE BREAD

WHAT IS RYE?

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.

What are the uses of rye?

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.

WHAT IS RYE BREAD?

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.

As for this particular bread from George? 

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.

Best Way to Learn to Bake Bread? Hands-on.

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.

Storing and Freezing Rye Bread

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.

Expert Tips

• Choose a good draft-free spot 
• For the initial proof, I typically leave my dough in the oven with the door closed and no light needed.
• Keep an eye on the dough the first time
• Depending on how active your starter is, you might need a little less time. The bulk proofing of the dough is complete once it has roughly doubled in size.
• Do not worry about overdoing it 
• Since the loaf is so dark, it is difficult to judge the color, but when the bread is done baking, the outer crust should be quite hard and crisp (it is hard to overbake this bread).
• Serve with strong toppings
• For instance, Mirabelle jam, which is quite tart, pairs well with this. Although sharp cheese is undoubtedly more traditional, we frequently eat it with peanut butter.
• Refrigerate after shaping 

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.