Rye Bread

rye bread-12I wanted to try this Rye Bread which involves boiling some of the flour and some rye kernels. According to the original recipe (from Wenche Frølich’s Brød) boiling part of the flour helps with absorption of liquids and was used a lot earlier when flour didn’t have the high quality we have today. This one also requires you to soak some flour and kernels a day before you bake for extra moistness.

This bread is very hearty and great as both as a sandwich bread or with jam for breakfast. The recipe makes 3 large breads, and I found they freeze pretty well. When I converted this from fresh yeast to dry yeast, I used a little less than I probably should have, so it did turn out less fluffy than I expected. I have given the original conversion here, as I think it would improve the bread to use a little more yeast. Another option would be to let it rise longer, but with all the whole grains and kernels the extra yeast would probably be a good thing.


Day 1:

  • 200 ml rye kernels/berries (0.8 cups)
  • 225 g rye flour (8 oz)
  • 1.3 L water (5.5 cups)

Day 2:

  • 33 g (1 oz) active dry yeast (100 g fresh yeast cake)
  • 50 ml water (0.2 cups)
  • 50 ml syrup (0.2 cups)
  • 1.5 tsp salt
  • 1.5 tbsp vinegar (light tasting such as apple cider)
  • 550 g rye flour (19.5 oz)
  • 600 whole grain flour (21 oz)
  • 300- 475 g all purpose or bread flour (10.5 – 16.5 oz)


Day 1:

1. Mix the kernels with rye flour and water in a large pot. Cover and let stand for 12- 24 hours.

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Day 2:

2. Bring the rye and water mixture to a boil while stirring, the cover and let rest for 6-8 minutes.

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3. Pour the mixture into a large mixing bowl and let stand until lukewarm. This will take a while!

4. Mix the yeast with lukewarm water.

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5. Add the yeast mixture, syrup, vinegar, salt, rye and whole grain flours and mix well.

Adding the yeast, syrup and vinegar

Adding the yeast, syrup and vinegar

Adding most of the flour

Adding most of the flour

6. Add about half the all purpose/bread flour and mix until a dough forms, add more flour if needed.

7. Turn the dough out on a work table and knead it though, add more flour if necessary.

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8. Let it rest under a tea towel in your bowl for an hour or so.

Before rising

Before rising

After rising - should have left it a little longer or used more yeast, probably

After rising – should have left it a little longer or used more yeast, probably

9. Work the dough through on your work surface.

10. Form 3 breads and place them on a parchment covered sheet, brushing the sides with oil or melted butter to prevent them from sticking together.

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11. Preheat the oven to 200 C/ 390 F

12. Let the breads rise for 30-45 minutes more.

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13. Bake the breads in the lower part of the oven for 45-60 minutes. They should sound hollow when tapped.

14. Let them cool on a rack, and enjoy!

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The rye and the syrup together makes this bread a little sweet, even if it is a whole grain bread. I think it has a great flavor, and I will definitely be making it again – with a little more yeast next time, and probably only 1/3 or 1/2 portion.