Quick Rye Bread Recipes

QUICK RYE BREAD

Steps:

• Preheat oven to 350 degrees. Place a baking sheet on center rack. Butter four 6-by-3-by-2-inch loaf pans, line with parchment, and butter parchment.
• Mix flours, salt, baking powder, baking soda, and seeds. Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until the mixture resembles coarse crumbs.
• Whisk together yogurt, milk, honey, and eggs. Make a well in center of flour mixture, and pour in yogurt mixture. Stir well to combine (batter will be sticky). Spoon batter into pans, smoothing the tops. Scatter mixed seeds on top of batter.
• Transfer pans to baking sheet, and bake until loaves are slightly cracked and golden brown, about 1 hour. (A skewer inserted into centers should come out clean.) Let cool in pans for 15 minutes. Turn out onto wire racks, and let stand for 2 hours.

QUICK RYE BREAD

Steps:

• Put the rye flour, salt, rye flakes, yeast and honey in the bowl of a stand mixer fitted with the dough hook. Slowly pour in 350ml of water and knead for 5 minutes on medium speed until the dough comes together.
• Tip out the dough onto a lightly floured surface and shape it into a ball. Put the dough in a bowl, cover with cling film and leave to rise for 1 hour or until doubled in size.
• Lightly flour your work surface, then tip out the dough and use your hands to knock out the air. Shape it into a rectangle and place it in the lined loaf tin. Sprinkle with a few extra rye flakes, if you wish. Cover with cling film and leave to prove for 45 minutes. Heat the oven to 200°C/180°C fan/400°F/Gas 6.
• Bake the loaf for 35-40 minutes until risen and golden. Run a knife around the sides of the tin to loosen the loaf, and leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before slicing and serving.

RUSTIC RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

QUICK RYE IRISH SODA BREAD RECIPE VIDEO

Steps:

• Preheat the oven to 200°C/400°F. In a large bowl, mix together the two types of flours, salt, baking soda, and salt.
• Add the buttermilk and gradually stir into flour mixture mix until sticky dough forms.
• Lightly flour a work surface and transfer the dough.
• Gently roll and fold the dough to form a ball. Do not knead well.
• Flatten the ball gently with your hand.
• Dust the bread with flour and cut a deep cross dividing it into quarters.
• Line a baking tray with a parchment paper.
• Place the dough ball onto a baking tray lined tray and bake for 30-35 minutes. The loaf should be golden brown.
• Leave to cool on a wire rack for about 2 hours before slicing.
• This is best eaten on the day of baking. Smear some butter or homemade jam, and enjoy.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

A QUICK NO KNEAD CRUSTY RYE BREAD

Steps:

• In a large bowl stir together the flour, salt and yeast. Add the caraway seeds, if using. Make a well in the center then add the water into the well. Mix, incorporating the water into the flour until you have a very sticky shaggy dough (if the dough seems to dry, add a little more water). Cover with plastic wrap and allow to sit in a warm place for 3 hours.
• Heat the oven to 450º F. Place your enamel Dutch oven and its cover (I used the oval oven, as long as it's enamel, the bread will NOT stick) in the oven and heat for 30 minutes.
• While the "oven" is heating in the oven; scrape the very sticky dough out onto a well-floured counter with your very well-floured fingers (did I mention the dough is sticky?, well it is). Fold over a few times then form into a ball, sealing the bottom into a seam as best you can. Cover with plastic while you wait for the pot to get hot. Once the pot AND its cover have been in for 30 minutes, CAREFULLY remove, open and drop your ball of dough into the center; cover and return to the oven. Cook for 30 minutes; uncover and cook 10 - 15 minutes more, or until the internal temperature reaches 200 degrees when read with an instant-read thermometer. Or you can use the old knock on the crust and see if it sounds hollow, not exactly the most scientific way, but works most of the time.
• Again, carefully remove the bread from the hot hot pot, and transfer to a cooling rack to cool

HOMEMADE RYE BREAD

Steps:

• Let the loaves rise: Let the bread rise again, this time not doubling in volume, but rising by about half of its volume, about 30 to 45 minutes, half as long as the first rising. The dough should be peeking over the top of the loaf pan if using a loaf pan.
• Heat the oven: If you are using a baking stone, place the stone in the oven. Preheat oven to 350°F for at least half an hour before baking.

RYE BREAD

Steps:

• Preheat the oven to 400, and ensure a wire rack is in the middle position. Line a small baking sheet with parchment paper.
• Sift the flours, baking soda and salt into a large bowl.
• Make a well in the center of the flours and pour in all of the buttermilk at once. Stir just until a dough forms.
• Scoop the dough out onto a lightly floured surface. Knead for about 30 seconds to bring it together.
• Using your hands, press the dough into an even flat disk.
• Sprinkle the top of the dough disk with about 2 tablespoons of all-purpose flour.
• Next, make 4 deep slashes into the dough, about two-thirds of the way through. Be careful not to cut all the way through.
• Bake for 30 minutes, and then move the dough to the top rack of the oven. Bake for another 20 minutes to crisp up the surface.
• Let cool on a wire rack completely before serving with salted butter.

EASY HOMEMADE RYE BREAD

Steps:

• In the bowl of an electric stand mixer fitted with a hook attachment, combine the warm water and honey, then sprinkle the yeast on top of the water and let it proof for 5 minutes.
• Add the milk, salt, oil, bread flour, whole wheat flour, rye flour, and caraway seeds to the yeast mixture and knead on medium-low speed until the dough starts to come together. I always start with the lower amount of bread and whole wheat flours listed, then add more as needed.
• Increase the speed to medium-high and knead for 8-10 minutes until the dough is smooth and no longer sticking to the sides of the bowl.
• Place the dough in a large, lightly oiled bowl and cover with a towel. Let the dough rise in a warm place until doubled in size, about 1 1/2 hours.
• When the dough has risen, punch it down and transfer to a clean work surface. Let it rest for 5 minutes, then shape it into a loaf and transfer to a baking sheet lined with parchment paper. Cover with a towel and let rise for another hour until doubled in size again.
• When the dough is close to being doubled in size, preheat the oven to 425 degrees F. Slash the dough with a sharp knife to create gashes on top. Open the oven and throw a few ice cubes on the bottom when you place the bread in to bake. This will create steam that will make for a great crust to the bread. Bake for 30 minutes until crusty and golden brown.

QUICK RYE FLOUR AND OATS BREAD

Steps:

• Dissolve the yeast and apple cider syrup in the water, and let it sit aside for 10 minutes to become bubbly.
• Grease loaf tin (10 x 27 cm / 4 x 10") with butter or oil, and coat the inside with ¼ cup of oats (leave some for topping).
• Combine rye flour and ½ cup of oats with salt in the mixing bowl. Add yeast mixture and mix until you get smooth dough.
• Transfer the dough to the prepared loaf tin and top with the remaining oats. Leave at warm place for 10-15 minutes to rest.
• Turn the oven on to 180°C (350°F) and place the loaf in straight away (no preheating needed).
• Bake your bread loaf for 90 minutes. Don't open the oven! If you do, the heat will escape, so you will need to add 10 more minutes to the baking time. When done, the crust should be golden brown.
• Let the loaf cool in the tin for 5-10 minutes, then remove it to the cooling rack to cool down completely.
• Slice it with the serrated knife and use for toasts, french toasts (my favorite!) or any way you like.** Enjoy!

QUICK SOURDOUGH RYE BREAD

Steps:

• In a large bowl, dissolve liquid malt extract in warm water. Add the rest of the ingredients and mix until combined. The dough will be very sticky (but not wet) and that's to be expected. If too wet, add more flour. Scrape the dough off your hands. Wash your hands, this will make it much easier to knead the sticky dough. Knead for about 7 minutes inside the bowl. You can also use a stand mixer with a dough hook attachment. In a stand mixer, knead for 3 minutes on low and 4 minutes on medium speed.
• Cover the bowl and let the dough rest in a warm place for about 30-40 minutes. During this time, give the dough 3 stretch and folds, where each time you would pull each corner of the dough and fold onto itself. If it's easier, just knead the dough briefly, about 5-10 seconds each time. This will help it develop gluten and build strength.
• On a lightly floured work surface, shape the dough into a ball and flatten slightly. Place on a piece of parchment paper. Using a serrated knife, make scores as shown in the picture.
• Cover the dough and let rest for 45-60 minutes. It should rise by at least 30%.
• Meanwhile, preheat the oven to 475F with a heavy-duty baking sheet and a bread pan filled about 1/2" with hot water.
• Once the oven is preheated, slide the dough with the parchment paper onto the hot baking sheet. Spray a little bit of water on the walls of the oven and close it quickly. Bake at 475F for 10 minutes. Remove the water pan, drop the temperature to 425F, and continue baking for another 35 minutes.
• Remove the bread from the oven, transfer to a cooling rack and let cool for at least 1 hour at room temperature before slicing.

QUICK SWEDISH RYE BREAD

Steps:

• Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
• In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
• In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
• Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
• Stir vigorously for several minutes.
• Divide dough evenly among prepared pans, smoothing tops with wet spatula.
• Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
• Turn loaves out of pans onto rack. (The loaves will be about 2" high.).
• Allow bread to cool for at least two hours before slicing to give loaves time to firm up.

RIESKA (FINNISH QUICK FLAT RYE BREAD)

Steps:

• Combine all ingredients, as if you were mixing for a pie crust.
• Dough will be soft.
• Roll out to about 1/2 inch thickness.
• Bake for 10 minutes at 475 degrees.

BEER RYE BREAD (QUICK AND EASY)

Steps:

• 1. In large mixing bowl, add yeast and warm water, stir and allow to foam, 10 minutes. While yeast is working, in a small saucepan, add butter, honey, beer and heat until butter is melted. Remove from heat, allow to cool to 105-120 degrees, then add to yeast mixture.
• 2. Add rye flour, AP flour, salt, garlic and caraway seeds, if desired. Mix well and knead with dough hook 4-5 minutes, adding 1/4 c flour as needed to make a soft but firm dough. It will completely pull away from the sides of the bowl forming a ball.
• 3. Form dough into a round disk shape and place into a greased 8" round pan. Or as I did, you can place into a greased loaf pan. Cover with plastic wrap then a towel and allow to rise in warm place until doubled, about 45 minutes. Preheat oven to 375 and bake 30 minutes, or when thermometer reads 165-175. Brush top with melted butter if desired. Cool on racks 10 minutes then remove from pan to racks
• 4. ***This bread only rises once in the pans. ***I made a double batch as to use up the full bottle of beer. (hence the 2 loaves in the photo) ***I used an amber beer, but any beer should work