RSS Feed

Of healthy breakfast and a ‘Rye’ full of bliss

Posted on
Of healthy breakfast and a ‘Rye’ full of bliss

Baking bread at home? Well, it’s not an impossible feat!

Oh, I seem to have been hit by a baking bug… I can’t stop baking. This week, I  experimented with baking rye bread at home and was quite happy with the final outcome. The bread was full of robust taste and texture with a crisp crust.

You can serve it with chipotle mayo/cream cheese, lettuce, tomato and cheese or simply some good old marmalade! Rye is readily available in India and is known as Ragi.



1 pkt yeast

¼ cup warm water

1 tbsp. brown sugar, heaped

1 tsp. salt

1 tbsp. cocoa

3 tbsp. oil

1-cup rye flour

1 ½ cup all-purpose flour

1 tbsp. flax seeds, soaked and drained

1 tbsp. sesame, black/white mix

1 tbsp. pumpkin seeds

1 tbsp. sunflower seeds

1 tbsp. caraway seeds

Feel free to vary the combination and adjust the amount

Reserve 1 tbsp. of this combination for topping

Corn meal for dusting.


Use a wooden spoon to stir the mixture until well combined, and then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.


Brush a large bowl with oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove, until the dough has almost doubled in size.

Punch down the center of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.





Prepare yeast mixture with 1 tbsp. of yeast in ¼ cup of warm water. Stir lightly once and let it froth for 10 minutes.

Put the flours into a warm bowl with the dry ingredients, oil, and salt, and mix well.

Mix the ingredients with yeast liquid to form a sticky dough, and then tip on to a floured board or work surface.

Form the dough into a ball, and then knead for a good 10 minutes.

Lightly oil the bowl then return the dough to it, cover with damp tea cloth/plastic wrap, then set aside in a warm, draught-free place until it doubles in size, about 1 ½ hour.

Remove the dough from the bowl, place on a lightly floured board and knead again, for about 5 minutes. Push the dough away from you using the heel of one hand to stetch it, then pull it towards you using your fingertips, rolling it back into a rough ball. The dough is ready when it springs back to the touch. This pull and push process is very essential to get a good quality bread.

At this stage, I tend to tap/hit the dough with my rolling pin. It’s called punching for no reason. The process incorporates air into the dough, and is also a good exercise on kitchen-anger management.

Shape dough into a loaf, sprinkle the topping, and place in the greased /dusted pan. Cover with a damp cloth.

Let the dough rise for a further 60 minutes.

Set the oven at 180 C. Bake until lightly brown, and crisp on top, about 30 to 35 minutes.

Remove from the oven, leave for 10 minutes in the pan, then lift out and leave to cool on a rack before slicing.

Yields one loaf, 12 slices.

I served it with a bowl of lentil soup, rosemary-caraway potatoes, caramelized onion, cheese slices and grilled tomatoes with feta cheese.

My verdict…nothing tastes more delicious than freshly baked bread at home.

(Recipe adapted from Taste of Home)

Click here for the original link.

Read here about the health advantages eating of rye grain.


About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

One response »

  1. Pingback: Buttermilk French Bread | familyrecipebooks

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: