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The Best Rye Bread Recipe – Healthy, Flavorful, And Easy To Make! I Come From Ukraine, Where Bread Holds A Central Place In Our Culture. It Is Deeply Connected To Many Rituals And Traditions, Loved And Cherished By All. We Have Numerous Types Of Bread For Every Occasion And Celebration, But Rye Bread Holds A Special Place In Our Hearts. This Type Of Bread Has Been A Staple For Our People For Centuries, And We Adore It! It Has A Unique Flavor, Aroma, And Is Incredibly Nutritious. I’m Excited To Share My Favorite Rye Bread Recipe With You Here 🫶🏻 🌾 For The Rye Starter (Sourdough): • 270 G Rye Starter (Note: I Don’t Keep Rye Starter Regularly, So I Used 30 G Of My Regular 100% Hydration Wheat Starter, Fed It With 120 G Whole Grain Rye Flour And 120 G Water, Left It Overnight At 22°C / 72°F. In About 10 Hours, It Was Ready.) For The Dough: • All Of The Rye Starter • 240 G Whole Grain Rye Flour • 240 G Rye Flour (You Can Use One Type Of Flour, But Note That Whole Grain Flour Absorbs More Water.) • 300 G Water • 150 G Sunflower Seeds / Pumpkin Seeds / Flax Seeds + 150 G Boiling Water (I Used Them In A 1:1:1 Ratio For The Soaker.) • 12 G Salt • 30 G Brown Sugar Or Honey • 25 G Barley Malt Extract (Or 25 G Dry Rye Malt + 25 G Boiling Water. If Unavailable, You Can Skip This.) • 8 G Ground Coriander And Caraway Seeds (Optional, But They Add Fantastic Flavor.) 📝 Instructions: The Night Before: 1. Feed Your Starter And Leave It To Ferment Overnight Until It Doubles In Size And Has Small Bubbles On The Surface. 2. Pour Boiling Water Over The Seeds And Leave Them To Soak Overnight. 3. If Using Dry Malt, Mix It With Boiling Water And Leave It In A Warm Place Overnight. The Next Morning: 1. Mix All The Ingredients In The Bowl Of A Stand Mixer And Knead For At Least 15 20 Minutes. The Dough Should Be Sticky, Pliable, And Uniform (Rye Dough Is Sticky Due To Its Low Gluten Content). • If Kneading By Hand: Combine All Ingredients, Let Them Rest For 30 Minutes For Better Water Absorption, Then Knead For ~10 Minutes. 2. Cover The Dough And Let It Rise In A Warm Place (27–30°C / 80–86°F) For About 2 Hours, Until Small Holes Appear On The Surface. 3. Shape The Dough And Place It Into Bread Pans (This Recipe Makes One Large Or Two Small Loaves). Smooth The Surface With Wet Hands Or A Wet Spatula. 4. Let The Dough Proof In A Warm Place (27–30°C / 80–86°F) For About 1 Hour, Until Holes Form On The Surface. 5. Preheat The Oven To 220°C / 428°F. Bake The Bread For 40 50 Minutes. The Internal Temperature Should Reach 98–100°C / 208–212°F. 6. Remove The Bread From The Oven And Let It Rest For 8–12 Hours To Stabilize The Crumb. 💡Notes Rye Bread Is Very Different From Wheat Bread—It Has A Denser, Moist Crumb. If It Feels Slightly Sticky Inside After Slicing, That’s Normal. Rye Bread Stays Fresh For A Long Time And Tastes Better With Time! It’s Perfect For Sandwiches. Try It With Roasted Meat And Greens, And You’ll Never Forget The Flavor. I Also Love It With Cheese, Or Simply With Butter And Orange Marmalade—It’s Divine! 🫶🏻 If You Have Any Questions, Feel Free To Ask In The Comments! 🤍 Don’t Forget To Like, Subscribe, And Turn On Notifications To Never Miss A New Recipe! #Ryebread#Sourdoughbread#Artisanbread, #Breadrecipe#Bakingfromscratch, #Traditionalbread#Healthyrecipes, #Breadculture#Ryestarter#Homemadebaking, #Easysourdough#Wholesomebread, #Howtobake#Breadlover#Wholegrainbread, #Bakingtips#Ryedough#Ukrainiancuisine

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