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Easy Crusty Rye Bread

Easy Crusty Rye Bread
Imagine sinking your teeth into a beautifully baked loaf of rye bread that's been infused with the deep richness of dark syrup. This traditional recipe offers a perfect blend of flavors and textures, with a satisfying crunch on the outside giving way to a soft and airy interior. The result is a deliciously savory bread that's perfect for accompanying hearty holiday meals or simply enjoying as a snack any time of year. Its slightly sweet undertones elevate it to new heights making this rye bread a true delight.
Ingredients
  • 10 1/4 cups rye flour
  • 3 teaspoons active dry yeast
  • 2 teaspoons baking soda
  • 1.75 cups buttermilk (use 475ml in EU system)
  • 1 cup dark syrup (molasses) (300g)
  • 1 teaspoon salt
Instructions

1. In a large mixing bowl combine rye flour baking soda and salt.

2. In a separate bowl whisk together buttermilk and dark syrup until well combined.

3. Add wet ingredients to dry ingredients and mix until sticky dough forms.

4. Knead dough on a floured surface for 10 minutes until it becomes smooth and elastic.

5. Place dough in a greased bowl cover with plastic wrap and let rise in a warm place for 1 hour or until it has doubled in size.

6. Preheat your oven to 375°F (190°C) or 190°C in the metric system.

7. Punch down dough and shape into a round or oblong loaf.

8. Place loaf on a baking sheet lined with parchment paper bake for 40-45 minutes or until crust is golden brown and bread sounds hollow when tapped on bottom.

9. Let bread cool on a wire rack for at least 30 minutes before slicing and serving.

Tools
  • stand mixer
  • large mixing bowl
  • whisk
  • measuring cups
  • measuring spoons
  • wooden spoon
  • floured surface
  • greased bowl
  • plastic wrap
  • oven
  • baking sheet
  • parchment paper
  • wire rack

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