Ingredients and Weight:
- 3 cups rye flour
- 1 cup all-purpose flour
- 1 packet (or 2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 1/4 cups warm water
- 2 tablespoons olive oil or vegetable oil
- Additional flour for dusting the work surface
Preparation Time:
- Preparation Time: 1 hour 30 minutes (including rising time)
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large bowl, combine both types of flour, yeast, and salt.
- Add warm water and oil to the flour mixture and stir well to form a shaggy dough.
- Place the dough on a floured surface and knead for several minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size.
- After the dough has risen, punch it down to release the air bubbles.
- Shape the dough into a round or rectangular loaf and place on a baking sheet.
- Cover the shaped dough again and let rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the rye bread for 30 minutes or until golden brown.
- Remove from the oven and cool on a wire rack.
Nutritional Information: (Per serving, assuming 8 servings total)
- Calories: 250
- Fat: 6g
- Carbohydrates: 45g
- Protein: 8g
- Fiber: 4g
Dish Characteristics:
- Rich and hearty flavor, typical of New York Jewish rye breads.
- Dense and slightly sour, with a strong rye flavor that pairs well with strong flavors like meats or cheeses.
- Good source of fiber and whole-grain goodness.
User Comments:
- "This bread is amazing! The perfect balance of sour and rye flavor." - John Doe, New York City, USA
- "This bread is perfect for sandwiches or just eating with butter. The texture is perfect." - Jane Smith, Boston, USA
- "I love how this bread is made with simple ingredients that are easy to find in any supermarket." - Michael Johnson, Los Angeles, USA
Special Precautions and Tips:
- Be sure to use active dry yeast and follow the instructions on the package for proper activation.
- Kneading the dough well is essential for achieving a smooth and elastic texture.
- Let the dough rise in a warm place to ensure it doubles in size.
- For best results, use a high-quality rye flour that is specifically labeled for bread baking.
