Light Rye Bread


This was called Best Ever Rye Bread years ago when I was first given the recipes now I also often make a dark rye which I usually make thus the name change….Love them both but this one is great for everything with the milder flavor.  The base for our French Toast  this Christmas! For the stronger flavor and a heavier Rye option try our Black Russian Rye Bread recipe.

Accessories: Stainless bowl with roller and scraper
Makes 4  2 lb loaves

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  • 4 cups warm water
  • 1/3 cup sugar
  • 1/2 cup cooking oil
  • 3 tbsp molasses
  • 2 tbsp vinegar
  • 2 tsp salt
  • 4 eggs
  • 3 cups dark rye flour
  • 7 – 8 cups white flour (or sifted fresh milled flour)
  • 1 1/2 tbsp instant yeast
  • caraway seeds (optional)

Mix together the water, sugar, oil, molasses, vinegar and salt. Once well blended add the eggs.  Once you have that all mixed well add the Rye flour add the yeast. Once the yeast is blended in add caroway seeds if desired and the remaining flour to get a medium firm but yet sticky dough. Do not add to much flour, it should hold its shape and and the wall but still be a bit sticky on roller when you pull the roller away from the side. Turn speed to about 4 or 5 oclock and allow to knead for about 8 – 10 minutes.   As always you will start with roller almost against the wall of the bowl but move inwards about an inch to knead. Once done kneading cover the dough and let rise till double in bulk.  remove from bowl, divide into loaves and shape either round or oblong to suit you. Allow to rise till double.  Slash and immediately place in a 400 degree oven and bake till done.  I have also made this in bread pans if preferred, will need to bake longer then.  I will let mine get to 205 degrees. Personally I love caraway and don’t think its rye bread unless you add them. I use about   1 1/2 tbsp for this batch.

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