Saturday, February 15, 2014

Light Rye Bread

Do you like to bake your own bread? I know I do!! Only recently, did I start baking with rye flour. Being that it's a low(er) gluten flour compared to bread flour, I was a bit intimidated by it. Of course, I imagined the worst: little to no rise, or a sunken loaf. Of course, none of that happened when I baked this lovely Light Rye Bread from the King Arthur Flour website. I did make some changes to the recipe which you'll find at the bottom of this post.

Light and fluffy texture!

I made only half the recipe which yielded one loaf, just in case it didn't turn out. All the ingredients went into the bread machine. I ran the Dough Cycle (a 90-min program) without any issues.

After shaping the dough into a loaf, it went into its second rise, followed by a 35 min bake in the oven. Lovely bread!

What struck me as strange was that, although I used less molasses, my bread turned out darker than the one on the KAF website. Maybe my rye flour was darker than theirs. When I bought mine at a local co-op, the bulk bin only said "organic rye flour".

I love homemade bread. Don't you?

Final thoughts/tips:

  • Wonderful bread. Soft, light and fluffy with only a hint of molasses. Made great sandwiches. Leftover bread was sliced and frozen without any issues.
  • Hubby loved this bread too.
  • Next time I'll try to incorporate some WW flour into the mix. With only a third whole-grains (from the rye flour), I don't feel the bread is "healthy" enough. Don't let that dark color fool you :o)
  • The original recipe can be found HERE. Please see my modified version below.

Light Rye Bread
(adapted from King Arthur Flour)

  • 6 1/2 oz unbleached all-purpose flour (or 3 oz whole wheat flour + 3 1/2 oz unbleached all-purpose flour)
  • 2 1/2 oz unbleached bread flour
  • 3 3/4 oz organic rye flour
  • 1/2 oz brown sugar
  • 5 gr sea salt
  • 3/4 oz vegetable oil
  • 3/4 oz molasses
  • 1/2 oz honey
  • 1/2 oz non-fat dry milk powder
  • 9 oz lukewarm water (plus 1-2 Tbsp, if necessary)
  • 10 gr Vital Wheat Gluten
  • 25 gr ground dark flax seeds
  • 4 gr instant yeast (1 1/4 tsp)
  • Put all the ingredients in the bowl of your bread machine.
  • Run the Dough Cycle (a 90-minute program) which includes the first rise.
  • Shape the dough into a loaf and put it into an 8 1/2" x 4 1/2" loaf pan.
  • Let it rise for 50 min.
  • Preheat the oven to 350 F before the bread has finished its second rise (I used convection mode).
  • Spray the loaf with water.
  • After putting the bread into the oven, reduce the temperature to 335 F (I used convection mode), and bake for 35 min.


  1. KA probably used white rye. Yours must have been whole rye, otherwise the package would have said "white" and you don't find that as easily in the supermarket, anyway.
    Nice looking bread, and I would have reduced the molasses, too.

    1. Thanks for the clarification, Karin. I learned something new. Didn't know there was such a thing as white rye. The bread was delicious!

    2. I'm not too smitten with white rye, it's pretty tasteless. For a lighter variety I prefer medium rye (I'm sure you know that from Holland, too, it's widely used in Germany).

  2. Beautiful bread, Hanaa! Have you made it again adding more whole wheat? I imagine your organic rye flour was stone ground dark rye even though it doesn't look dark. That's what perplexed me about the Bob's Redmill dark rye. Super light in color. One thing about baking with Rose, it is certainly educational!

    1. Vicki, yes I have. I replaced half of the All Purpose Flour with WW flour. You can find it in the recipe above in parenthesis. I hope you try it!


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