Soft Rye Sandwich Bread
Servings: 10 slices
Calories: 201kcal
This soft rye sandwich bread is fluffy, flavorful, and easy to make. They are perfect for sandwiches, toast, or just with butter.
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Ingredients
- 250 g bread flour (12.7% protein content)
- 110 g medium rye flour
- 1 ¼ tsp instant yeast
- 1 tsp salt
- 45 g oil
- 43 g molasses
- 17 g caraway seeds
- 198 g milk I use 2% milk, more as needed
Instructions
Prepare the dough:
- Put all the ingredients in a mixing bowl of a standmixer fitted with a dough hook attachment. Stir it a bit to roughly combined the wet and dry ingredients
- Start the machine on the low speed to mix everything until you don't see dry ingredients. Stop the machine, cover the bowl and let it sit for 20 minutes. This part is so that the flour has time to get hydrated and is easier to be kneaded
- Uncover the bowl and start the machine on a medium speed and knead for about 6-7 minutes or until the dough is smooth and elastic. The dough is sticky because rye flour can make the dough sticky. This is normal. Don't try to add more flour. As long as it is smooth and elastic, you are done kneading.
First proofing:
- Lightly oil your hands. Remove the dough from the bowl with the help of a dough scraper. Round it up into a dough ball. Spray the bowl with some oil and put the dough back in, cover, and let it rise in a warm place until it is puffy.
- It may not be doubled, but it should be puffy. This may take somewhere around 1-2 hours
Shape the dough:
- Oil a 8 1/2 x 4 1/2 loaf pan. I line with parchment paper on a long side. You can also use 9 x 5 loaf pan. The loaf will be wider and shorter
- Deflate the dough to remove air bubbles and round it up. Cover and let it rest for about 5 minutes to relax the dough
- Flatten the dough into a rectangle, the length a bit shy of the length of the loaf pan.
- Fold the two sides to meet at the center and then roll the dough into a log.
- Then roll the dough down to form a log
- Place this inside the prepared loaf pan.
Second proofing:
- Covered with a lightly oiled cling wrap and let it rise again until it reaches about 1-inch above the rim if you use 8 1/2 x 4 1/2 inch loaf pan. If you use 9 x 5-inch loaf pan, it should rise about the same level as the rim. This may take about 45 minutes to an hour or longer, depending on the temperature
Baking:
- 15 minutes before the end of the second proofing, preheat the oven to 350 F (180 C) for conventional oven. For convection oven, lower the temperature by 20 F/15 C. Position the rack in the middle of the oven
- Bake the bread for 40-45 minutes if you use 8 1/2 x 4 1/2 inch loaf pan and about 35-40 minutes if you use 9 x 5 inch loaf pan. The internal temperature should be at least 190 F ( 88 C)
Cool down:
- Let the bread cool down in the pan for about 5 minutes and then lift it out from the pan and peel the parchment paper away and let it cool down completely on a cooling rack. DO NOT slice into a warm bread.
Nutrition
Serving: 1serving | Calories: 201kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 249mg | Potassium: 194mg | Fiber: 3g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 0.4mg | Calcium: 51mg | Iron: 1mg
