Patrick’s Rye Bread
Patrick’s Rye Bread
Course: Main, RecipesDifficulty: EasyServingsservings
Total time
1
hour10
minutesIngredients
7g instant dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F)
1 1/2 teaspoons salt
1 cup rye flour
1 tablespoon fennel seeds
1 teaspoon sunflower oil
1 large egg, beaten
Directions
- Combine the yeast, sugar, melted butter, egg, and milk with a hand mixer. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and fennel seeds. Combine with spatula until all of the flour is incorporated, about 1 minute.
- Knead to form a smooth dough, about 10 minutes. Using your hands, form the dough into a smooth ball. Lightly oil a bowl.
- Place the dough in the bowl and turn it to oil all sides. Cover and set aside in a warm area until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan. Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan.
- Cover and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
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