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New York Rye

This dark and flavorful rye is especially delicious topped with deli cuts of meat and cheese. Don't forget to pass the mustard!

5
Average: 5 (2 votes)
This recipe makes 1 loaf
Ingredients
MediumLarge
Water1 cup1+1/3 cup
Vegetable Oil3 TBSP1/4 cup
Molasses3 TBSP1/4 cup
Bread Flour2 cups2+2/3 cups
Rye flour1 cup1+1/3 cup
Salt1+1/2 tsp2 tsp
Fennel seed1/2 tsp3/4 tsp
Caraway seed1+1/2 tsp2 tsp
Cocoa, baking4 tsp5 tsp
Instant coffee, granules1+1/2 tsp2 tsp
Buttermilk powder3 TBSP1/4 cup
Active Dry Yeast2+1/4 tsp1 TBSP
Glaze
Water, cold2 TBSP2 TBSP
Cornstarch1 TBSP1 TBSP
Water, boiling1/2 cup1/2 cup
Directions
Bread Machine Method

Place room temperature ingredients in pan in order listed. Select BASIC setting and MEDIUM crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
 

OR
 

Select DOUGH setting. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. When machine beeps to indicate cycle is finished, remove dough from pan and continue with Shaping,Rising and Baking directions below.

 

Traditional Method

Using ingredient amounts listed for 1½ lb. loaf, combine yeast, 1 cup bread flour and other dry ingredients, except rye flour. Combine liquids and heat to 120° to 130° F; add to flour mixture and beat 3 minutes on medium speed. By hand, stir in rye flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes until smooth and elastic. Place in lightly greased bowl, turning to grease top. Cover; let rise until dough tests ripe.

 

Prepare Glaze: Dissolve cornstarch in 2 tablespoons cold water. Boil ½ cup water. Whisk cornstarch mixture into boiling water; continue stirring until it thickens. Cool to room temperature.

 

Shaping, Rising and Baking

Turn dough onto lightly floured surface; punch down to remove air bubbles. Allow dough to relax 5 minutes. Roll or pat to 12 x 5-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place on greased baking sheet. Cover; let rise until indentation remains after touching. Gently brush with cornstarch glaze. With razor or very sharp knife, slash lengthwise across top. Bake in preheated 375°F oven for 30 to 35 minutes until brown. For glossy crust, brush again with cornstarch solution immediately after removing from oven. Remove from pan; cool on rack.

 

 

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

Comments

Excellent, finally found THE recipe

5

I have researched forever to find a really good rye bread recipe and this one is excellent. Traditional flavors and a fairly light texture

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