Description
A dense, flavorful loaf with a distinctive tangy taste, ideal for sandwiches or as a robust side to soups.
Ingredients
- 3 cups (360g) rye flour
- 2 cups (240g) whole wheat flour
- 1 tbsp (15g) salt
- 1/2 cup (120ml) warm water
- 2 tsp (10g) active dry yeast
- 1 2/3 cups (400ml) buttermilk
- 1 tbsp (15ml) molasses or dark syrup
- 1 tablespoon fennel seeds, lightly crushed
- 1 teaspoon ground bitter orange peel, or dried orange peel
- Additional flour for dusting
Instructions
In a small bowl, stir together the warm water and active dry yeast. Let it stand for 5 to 10 minutes, until foamy.
In a large bowl, stir together the rye flour, whole wheat flour, salt, crushed fennel seeds, and ground bitter orange peel.
Add the buttermilk, molasses, and yeast mixture to the dry ingredients.
Stir until a rough dough forms.
Turn the dough out onto a floured surface.
Knead for 8 to 10 minutes, adding a little more flour only as needed to keep the dough workable. Rye dough will feel denser and stickier than white bread dough, so avoid adding too much flour.
Place the dough in a lightly oiled bowl.
Cover and let rise in a warm place for about 1 to 1 1/2 hours, or until noticeably puffed. It may not double as dramatically as a white bread dough.
Line a baking sheet with parchment paper.
Turn the dough out onto a lightly floured surface.
Divide it into 2 equal pieces.
Shape each piece into a round or oval loaf.
Place the loaves on the prepared baking sheet.
Cover and let rise for 45 to 60 minutes, until puffed.
Heat the oven to 375°F (190°C).
Bake for 50 to 60 minutes, until the loaves are firm and sound hollow when tapped on the bottom.
If using a thermometer, the center of the bread should register about 200°F to 205°F (93°C to 96°C).
Cool the loaves on a wire rack before slicing.
Notes
- Rye flour can make the dough sticky, so don’t be tempted to add too much additional flour while kneading.
- Molasses adds color and a slight sweetness to the bread but can be substituted with dark syrup.
- This bread tastes better the next day as the flavors have time to develop.
- Prep Time: 30 min
- Rising Time: 180 mins
- Cook Time: 1 hour