New England Style Light Rye Bread with Sour Cream. How to Make Rye Bread at Home.

homemade rye bread,rye bread recipe,easy rye bread recipe, quick rye bread recipe,how to make rye bread,how to make rye bread at home,light rye bread,new england style rye bread,how to bake rye bread,sour cream rye bread recipe,authentic rye bread recipe,best rye bread recipe, step-by-step rye bread,rye bread with caraway,rye bread dough, rye bread benefits, rye bread calories, rye bread healthy, rye bread carbs, rye bread gluten, rye bread making

New England Style Light Rye Bread with Sour Cream. How to Make Rye Bread at Home.
Recipe type: Bread / Dough
Cuisine: American
Prep time: 
Cook time: 
Total time: 
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
  1. 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.
  2. Pour in the warm water and mix this with a wooden paddle until a dough comes together.
  3. 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.
  4. 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.
  5. 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.
  6. Place a little flour in your sieve and sift a fine later over the top of the loaf.
  7. Using a sharp blade, slash the traditional crisscross pattern into the top of the loaf.
  8. Cover the dough loosely with cling film and allow the loaf to rise again for 30 minutes, and it has doubled in size.
  9. 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.
  10. Transfer the dough to a wire rack to cool for at least 30 minutes before cutting.


Scroll to top

Kitchen Conversions