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Light “Sandwhich” Rye

Light "Sandwhich" Rye recipe image
This Light "Sandwhich" Rye is a versatile, homemade bread that strikes the perfect balance between traditional rye density and a lighter, airy crumb. Infused with aromatic caraway seeds and a hint of sweetness from sugar, it offers a robust flavor profile without being overwhelmingly heavy. The addition of margarine ensures a tender crumb, making it ideal for slicing thin for sandwiches or serving warm alongside soups and stews. Its a comforting, international-style loaf that brings rustic charm to any table. Simple ingredients come together to create a satisfying staple that pairs beautifully with deli meats, cheeses, or simply butter and jam.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 15
Calories: 974.8
Dietary: Vegan, Vegetarian
Description
This Light "Sandwhich" Rye is a versatile, homemade bread that strikes the perfect balance between traditional rye density and a lighter, airy crumb. Infused with aromatic caraway seeds and a hint of sweetness from sugar, it offers a robust flavor profile without being overwhelmingly heavy. The addition of margarine ensures a tender crumb, making it ideal for slicing thin for sandwiches or serving warm alongside soups and stews. Its a comforting, international-style loaf that brings rustic charm to any table. Simple ingredients come together to create a satisfying staple that pairs beautifully with deli meats, cheeses, or simply butter and jam.
Ingredients
  • 1 1/2 cup Water
  • 1 1/2 teaspoon Salt
  • 3 tablespoon Sugar
  • 2 tablespoon Margarine
  • 3 cup Bread flour
  • 7/8 cup Rye flour
  • 2 tablespoon Caraway seeds
  • 3 teaspoon Yeast
Directions
  1. 1
    Warm the water to 105-115F (40-46C) and pour into a large mixing bowl.
  2. 2
    Sprinkle the yeast and sugar over the warm water, stirring gently to dissolve.
  3. 3
    Let the mixture stand for 5-10 minutes until foamy, indicating the yeast is active.
  4. 4
    Melt the margarine and add it to the yeast mixture along with the salt.
  5. 5
    Add the bread flour, rye flour, and caraway seeds to the liquid mixture.
  6. 6
    Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
  7. 7
    Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
  8. 8
    Punch down the dough to release air bubbles and shape into a loaf.
  9. 9
    Place the loaf in a greased 9x5-inch loaf pan and let rise again for 30-45 minutes, until the dough crests the top of the pan.
  10. 10
    Preheat oven to 375F (190C).
  11. 11
    Bake the loaf for 30-35 minutes, or until the internal temperature reaches 190F (88C) and the top is golden brown.
  12. 12
    Remove from the pan immediately and cool on a wire rack before slicing.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 974.8kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 7394.8mg309%
Total Carbohydrate 189.5g64%
Dietary Fiber 6.4g26%
Sugars 12.0g
Protein 30.3g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Slice before freezing for easy toasting.

Variations: For a stronger rye flavor, increase the rye flour ratio up to 50% of total flour weight. You can also add 1-2 tablespoons of vital wheat gluten if using high-rye flours to improve structure.

Tips: Ensure water is not too hot, as it can kill the yeast. If the dough feels too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time.

Yeast Adjustment: The original recipe suggested adjusting yeast from 3 to 4 1/2 tsp. Use 3 tsp for a standard rise time. If you are in a hurry or the environment is cool, you may use up to 4 1/2 tsp to speed up fermentation, but note this may slightly affect flavor development.

Keywords: bread, rye, caraway, yeast, sandwich, vegan, homemade, baking, dough, flour, loaf, hearty, seeds, international, margarine, salt, sugar, water, bread flour, rye flour
Read it online: https://www.chefs-mate.com/recipe/light-sandwhich-rye/