Baking · serves 2

Rye Bread

An eight-hour prove and almost no kneading. Dense, sour, and it slices thin.

60 min Some work Vegetarian

Ingredients

  • 400ml lukewarm water
  • 10g dried yeast
  • 500g rye flour
  • 2 tsp salt
  • 1 tbsp maple syrup
  • Olive oil for greasing

Method

  1. Bloom the yeast in the water, 5 minutes.
  2. Flour and salt in a bowl, then maple syrup and the yeast water, brought to a soft, not-too-sticky dough. More water if needed.
  3. Knead 5-10 minutes on a greased surface. It stays less stretchy than wheat dough — that's rye, and over-kneading makes it worse.
  4. Shape into a round cob, tucking the edges underneath.
  5. Into a rye-floured bowl or proving basket, covered, for 8 hours.
  6. Turn out onto a hot tray, slash the top.
  7. 220°C for 15 minutes, then 200°C for 25 minutes.
  8. Cool completely before cutting. Warm rye is gummy.

Questions people ask about Rye Bread

How long does Rye Bread take?

About 60 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of yeast in Rye Bread?

Use there is no swap that behaves the same. Use a baking-powder recipe instead of forcing it.

Can I make Rye Bread ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Rye Bread vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need an oven for Rye Bread?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Rye Bread?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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