Rye bread

Rye bread is one of the most wholesome and nutritious options in artisanal baking. Known for its dense crumb, dark color, and slightly tangy, deep flavor, it is the perfect ally for those looking for bread with a higher fiber content and a lower glycemic index. By using wholemeal flour and Bonsalt , we get a rustic, healthy food that supports digestion and takes care of our cardiovascular health without giving up the pleasure of a good homemade loaf.

Estimated time: 1 hour and 45 minutes.

Difficulty: ⭐⭐.

Servings: 1 loaf (approx. 8-10 portions).

Number of people and some extra details:

This recipe makes one family loaf. Rye is a very resilient grain that provides great satiety thanks to its high soluble fiber content. Unlike wheat, rye dough is stickier and does not require intensive kneading, which makes it easier for beginners to make. It is the ideal accompaniment for smoked foods, strong cheeses, or simply toasted with Extra Virgin Olive Oil .

Ingredients

• 500g wholemeal rye flour.

• 350ml warm water.

• 10g fresh baker's yeast.

• 1 teaspoon honey (to help fermentation).

• Bonsalt (to taste).

• Pumpkin or sunflower seeds for decoration.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving (approx. 60g) based on our technical sheet.

Step-by-Step Professional Preparation

1. Activation and initial mixing:

In a bowl with the warm water, dissolve the fresh yeast and honey. Let sit for 5 minutes until it starts to bubble. In a large bowl, mix the wholemeal rye flour with a generous pinch of Bonsalt .

2. Bringing the dough together:

Pour the liquid over the flour. Mix with a wooden spoon or with your hands until all the flour is hydrated. Don't worry if the dough is very sticky; that's the nature of rye. You only need to make sure there are no dry lumps left.

3. First rise:

Cover the bowl with a damp cloth and let it rest in a warm place for 1 hour. The dough will not rise as much as wheat dough, but you will see that it becomes airier and small cracks appear on the surface.

4. Shaping and second rise:

With floured hands, shape into a round loaf on a baking tray lined with parchment paper. Brush the top with a little water and stick on the decorative seeds. Let it rest for another 30 minutes while you preheat the oven to 220°C.

5. Baking and resting:

Make a few shallow cuts and bake for 10 minutes at 220°C. Then lower the temperature to 200°C and cook for another 30 minutes. When you tap the bottom, it should sound hollow. Essential: Let it cool completely on a wire rack before slicing; rye bread finishes cooking inside with its own steam as it cools.

This rye bread is the perfect base for your healthy breakfasts. Give it a try and enjoy the unmistakable aroma of freshly baked bread at home!