New England Style Light Rye Bread with Sour Cream. How to Make Rye Bread at Home.
Recipe type: Bread / Dough
New England style rye bread is much lighter than its European counterparts, both in color and texture. It is quick and easy to make and will yield a large loaf of rye bread.
- 175g Rye flour
- 175g Nutty wheat flour
- 125g Strong white bread flour
- 2 Tsp Caraway seeds
- 1½ Tsp Salt
- 1¼ Tsp Active dry yeast
- 150ml Sour cream
- 1 Tbs Lemon juice
- 2 Tbs Demarara sugar
- 250ml Warm water
- place the rye flour, nutty wheat flour and strong white flour in a mixing bowl. Stir in the caraway seeds, salt and yeast...... then the sour cream, lemon juice and demarara sugar.
- Pour in the warm water and mix this with a wooden paddle until a dough comes together.
- Turn the dough out onto a lightly floured work surface and knead for 5 minutes until the dough is smooth and elastic. The rye dough will be typically sticky, so you will need to sprinkle flour as you knead to combat this.
- Return the dough to the mixing bowl, cover with cling wrap and allow this to rise for 60 minutes in a warm place, and it has doubled in size.
- Turn the dough out again and knead for another 2 minutes. Form the dough into a free form loaf and transfer this to a lightly oiled baking sheet.
- Place a little flour in your sieve and sift a fine later over the top of the loaf.
- Using a sharp blade, slash the traditional crisscross pattern into the top of the loaf.
- Cover the dough loosely with cling film and allow the loaf to rise again for 30 minutes, and it has doubled in size.
- Remove the cling film and bake the dough in a preheated oven at 200c or 400f for 25 to 30 minutes and the bread sounds hollow when tapped.
- Transfer the dough to a wire rack to cool for at least 30 minutes before cutting.