This rye and whole wheat bread recipe is perfect to serve during any meal. Just slice them up and serve them along with your entrees and no one will complain. This bread tastes so good with anything that you will find your bread serving platter as empty as your main course serving platter. You might even need to serve another.
Our friend over at Natasha’s Kitchen has this to say about the recipe:
“The rye whole wheat flour make it a healthier bread and I feel so good about giving a warm buttered slice to my 3-yr old son (he’s in line just as soon as it comes out of the oven!).”
It is indeed healthier than most bread recipes that I know because it’s whole wheat, which makes it okay for me to hand a slice to my munchkins every time they complain they are hungry!
Ingredients
- 2¼ cups luke warm water
- ½ Tbsp Morton salt
- 1½ Tbsp Domino sugar
- 2 tsp Fleischmann’s active dry yeast
- ¾ cup Hodgson Mill whole wheat flour
- ¾ cup Hodgson Mill l rye flour
- ¾ cup Gold Medal better for bread flour
- plus 2½ cups Gold Medal better for bread flour
- 2 Tbsp Wesson canola oil plus more to grease counter and pan
Instructions
- In a large kitchen aid mixer bowl, combine 2¼ cups warm water (about 100˚F), 1½ Tbsp sugar and ½ Tbsp salt; stir to dissolve.
- Sift the ¾ cup wheat flour, ¾ cup rye flour and ¾ cup better for bread flour with 2 tsp yeast into the salted water. Do not discard anything left in the sifter; toss it into the batter. Whisk together until well blended. Let it rise on the counter uncovered for 3 hours, stirring the batter about once every hour. It will be bubbly.
- Using the dough hook attachement add ½ cup all-purpose flour until well blended, scraping down the bowl if needed. Blend in the rest of your flour (2 cups) a heaping Tbsp at a time, letting the dough dissolve the flour in between each spoon (this takes about 20 min).
- Once all the flour is incorporated, add 2 Tbsp canola oil. Let mix for an additional 20 more minutes or until dough is no longer sticking to your bowl. Note: after you add the oil it will look like it’s coming off the walls and then it will appear to get stickier, then towards the end of your 20 minutes, it will actually stop sticking to the walls as it mixes. Just let it do it’s thing and everything will work out ;). Remove dough hook and Let it rise in the bowl, uncovered, until double in volume (45 min).
- Grease your bread pans, counter and fingers a little with the canola oil and transfer the dough onto the oiled counter
- Pinch the dough in the center to form two sections with your hands. Grease your pan lightly with oil. Place dough into each prepared bread pan and mold the dough to the base of the pan (no gaps in the corners). Let it rise on the counter until 2½ to 3 times in volume (about 1½ hours). Bake at 360˚F for 55 minutes.
- When done, brush the tops with butter as soon as bread comes out of the oven. Remove bread immediately from the pans and cool on a wire rack. If you leave bread in the pans, it will get moist from the steam in the pan.
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Quick Tip: After you add the oil it will look like it’s coming off the walls and then it will appear to get stickier, then towards the end of your 20 minutes, it will actually stop sticking to the walls as it mixes. Just let it do it’s thing and everything will work out.
Thanks again to Natasha’s Kitchen for this amazing recipe.
