Calling this the best rye bread is not a claim I make lightly. With a delicious, slightly crispy crust, an airy, soft crumb and incredible flavor from an overnight starter, this rye bread is truly going to be the most amazing bread you made or ate. Use it for your favorite sandwiches or toast it and top it with a dab of vegan butter!
I love rye, a wonder grain known for its many nutritional properties and health benefits. The high-quality fiber found in whole-grain rye promotes heart health, fights diabetes and inflammation, and can help with weight loss.
I've been making homemade rye bread for years now, and the recipe I am sharing with you today is my favorite everyday bread. It's also a super easy one.
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We begin the rye bread recipe with a sponge starter or biga that rests overnight, adding amazing flavor to the bread. You can use a healthy and recently fed sourdough starter instead if you have some on hand. If you begin the sponge starter from scratch you will need to give it time to stand overnight or for at least for six hours. The trade-off in flavor is totally worth the time.
Mix the yeast and a tablespoon of maple syrup with 1 cup lukewarm water in a large bowl. Mix and then add to it 1 cup bread flour. Mix with with a wooden ladle for a minute. This is the starter.
Cover the starter with a tight lid or cling wrap and set aside in a warm spot overnight or for at least six hours. The starter will get puffy initially and will then settle down and will look very bubbly.
Rye Bread. The Best You Ever Baked
Add ¾ cup of non-dairy milk and water mixture, another tablespoon of maple syrup and two tablespoons of oil to the starter.
Turn the dough out onto a well-floured surface. Knead the dough for seven minutes by hand (you can also use a stand mixer), adding more bread flour as needed until you a smooth, supple but still very slightly tacky dough. I needed nearly ½ cup more flour.
Form the dough into a smooth ball. Oil the bowl and place the dough back in it, making sure to coat the top with oil.
Easy Overnight Danish Rye Bread (rugbrød)
Cover the bowl tightly with lid or plastic wrap and let the dough stand for 1 to 1 ½ hours or until doubled.
After the dough has doubled, turn it out on a surface, making sure that the top of the dough ball is now on the bottom. Punch the dough down into a disc.
Roll up the dough into a cylinder. Press in the seams and tuck in the ends. Make sure that the loaf is seam side down when you place it in an oiled loaf pan.
Marbled Rye Bread
Brush the top with a mixture of 1 teaspoon maple syrup and 1 teaspoon non-dairy milk. Sprinkle the top with optional caraway seeds.
Cover the loaf with a clean shower cap or with a kitchen towel. Set aside in a warm spot to rise for 1 ½ hours. In the half hour before the loaf has finished rising, preheat the oven to 450 degrees Fahrenheit/230 degrees Celsius. Place the loaf pan in the preheated oven and immediately turn the temperature down to 400 degrees Fahrenheit/205 degrees Celsius. Bake 45 minutes.
Once the bread has baked, let it stand on a wire rack for 20 minutes or until the loaf pan is cool enough to handle. The loaf should easily pop out of the pan. Return the loaf to the cooling rack until it has cooled to room temperature. Slice and serve.
Vegan Bread Recipe (perfect Sandwich Loaf!)
You certainly can. Use 1 cup of my sourdough starter recipe, within a day after feeding and making sure the starter is strong and bubbling with yeast. Mix ½ cup warm water into it. You don't need to add any more yeast -- proceed with adding the flours and kneading.
Rye has a delicious, nutty, malty taste. Because it is mixed with bread flour in this recipe it is not an overwhelming flavor but rather a very tasty, pleasant one that goes especially well with spicy fillings. The caraway seeds complement the flavor of rye very nicely.
You can replace one more cup of bread flour in this recipe with rye flour. But if you do that add a tablespoon of vital wheat gluten to help with structure and rise, or you will get a dense loaf.
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Like rye flour, whole wheat flour is low in gluten so you could end up with a very dense bread. If using whole wheat flour, add at least three to four tablespoons of vital wheat gluten to the dough.
The best rye bread ever, with a delicious, slightly crispy crust, an airy, soft crumb and incredible flavor from an overnight starter. Use it for your favorite sandwiches or toast it and top it with a dab of vegan butter!
*If using active dry yeast, let the yeast stand after mixing with water and maple syrup for five minutes until it's creamy and bubbling.
How To Make Homemade Rye Bread
Serving: 1 slice | Calories: 111 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Sodium: 151 mg | Potassium: 77 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 31 IU | Vitamin C: 1 mg | Calcium: 20 mg | Iron: 0.4 mg
Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.
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