This classic American-style rye bread offers a comforting, home-baked experience with a distinctive earthy flavor. The addition of white grape juice not only feeds the yeast but also imparts a subtle sweetness and a lovely golden-brown crust. With a texture that is soft yet substantial, this loaf holds up well to slicing for sandwiches or toasting for breakfast. It pairs beautifully with butter, cheese, or cold cuts. Simple to make with pantry staples, this recipe yields a single perfect loaf that brings warmth and aroma to any kitchen. Ideal for casual weeknight dinners or as a rustic addition to a holiday table, it’s a reliable favorite for bread lovers.
Rye Yeast Bread
Description
This classic American-style rye bread offers a comforting, home-baked experience with a distinctive earthy flavor. The addition of white grape juice not only feeds the yeast but also imparts a subtle sweetness and a lovely golden-brown crust. With a texture that is soft yet substantial, this loaf holds up well to slicing for sandwiches or toasting for breakfast. It pairs beautifully with butter, cheese, or cold cuts. Simple to make with pantry staples, this recipe yields a single perfect loaf that brings warmth and aroma to any kitchen. Ideal for casual weeknight dinners or as a rustic addition to a holiday table, it&# 226;ÂÂs a reliable favorite for bread lovers.Ingredients
Directions
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Warm the water and grape juice to approximately 115ðF and stir in the yeast.
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Let the mixture stand for about 10 minutes or until it becomes foamy.
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Stir in the salt, oil, and 2 cups of the rye flour.
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Beat the mixture with a spoon or mixer until it is smooth.
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Add the remaining flour gradually to form a soft, manageable dough.
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Knead the dough on a floured surface for 10 minutes until smooth and elastic.
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Place the dough in an oiled bowl, turning it to coat the top, and cover with a towel.
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Let rise in a warm place (85-90ðF) for about 45 minutes, or until doubled in volume.
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Punch down the dough and shape it into a loaf.
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Place the loaf in an oiled 8x4 inch loaf pan.
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Let rise again in a warm place for about 30 minutes, or until doubled in volume.
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Bake at 425ðF (218ðC) for 10 minutes.
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Reduce oven temperature to 350ðF (177ðC) and bake for an additional 35 to 45 minutes.
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Remove from the oven when the loaf is deep brown and has pulled away slightly from the sides of the pan.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 973.1kcal
- % Daily Value *
- Total Fat 13.7g22%
- Saturated Fat 2.2g12%
- Cholesterol 0.0mg0%
- Sodium 4879.8mg204%
- Total Carbohydrate 182.4g61%
- Dietary Fiber 6.5g26%
- Sugars 0.7g
- Protein 24.0g48%
* 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: Allow the bread to cool completely on a wire rack before slicing. Store in a plastic bag or airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread; it reheats beautifully in a toaster.
Ingredient Substitutions: If you do not have white grape juice, you can substitute with apple juice or water with a teaspoon of sugar. For a lighter texture, substitute half of the rye flour with all-purpose flour.
Tips: Ensure your liquid mixture is warm (115ðF), not hot, to avoid killing the yeast. If the dough feels too sticky during kneading, add flour one tablespoon at a time. Rye flour absorbs moisture differently than wheat, so humidity levels may affect the exact amount of flour needed.
