• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Privacy Policy, Disclosures & Disclaimers
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Baking / Bread Recipes / Recipe: A “Lighter” Rye Bread

Recipe: A “Lighter” Rye Bread

Published on April 19, 2012 by Helen Best-Shaw 7 Comments
Last Updated on November 15, 2018

Jump to Recipe - Print Recipe

Rye loaf sliced

One of the huge bounses of the arrival of Fifi La Firecracker K-Mix is the dramatic increase in the amount of bread that we are baking and eating, and an unexpected side effect is that I now need (knead?) to weigh my ingredients, rather than add the amount that makes the dough “feel right” as I did before, which in turn means that I have bread recipes to blog.

I am sure that some “purist” bakers would argue that there is no substitute for kneading by hand, but for me the Fuss Free ease of weighing everything directly into the K-Mix bowl – then letting the machine do its stuff, whilst I put flour away or load (or unload) the dishwasher – makes making bread a breeze.   I do still knead by hand, but increasingly my wrists hurt, and I hate scraping dough off the worktop.

Personally I love rye bread, but those that are not used to it can sometimes find it a little dark and heavy going; this loaf is made of about 20% rye, making it lighter, and it is a perfect all round bread – delicious warm from the oven, in sandwiches or toasted.

Usually I make the dough last thing in the evening before bed and give it a slow overnight rise in the fridge.  This gives the loaf some sourdough characteristics (without the necessity to keep a sourdough starter alive) and gives the perfect timing for fresh bread at breakfast.    The addition of vitamin C or ascorbic acid strengthens the gluten, and gives a little more “oomph” to a brown loaf, I usually grind one vitamin C tablet with a tablespoon of flour in my coffee grinder – beware that many vitamin C tablets for sale are orange flavoured!

Rye loaf whole

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Rye loaf sliced
Print Recipe
BookmarkSaved!
5 from 1 vote

Everything You Need To Know

  • “Lighter” Rye Loaf
    • Ingredients
    • Instructions
    • Notes

“Lighter” Rye Loaf

Bread loaves made with 100% rye flour can be heavy and dense.  This lighter loaf is made with a mix of rye and white wheat flour
Servings: 12 slices (one medium loaf)
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Prevent your screen from going dark

Ingredients

  • 300 ml warm water
  • 1 heaped tsp yeast (dried active - I used the one for hand baking)
  • 250 g strong white flour
  • 100 g rye flour
  • 100 g strong wholewheat flour
  • 1 tsp salt
  • 1 tbs oil - olive / rapeseed / hemp etc.

Instructions

  • Pour the water into bowl, add the yeast and swirl to it is dissolved.  Add the other ingredients.
  • Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).
  • Cover with cling film and leave in the fridge overnight. It should more than double in size.
  • In the morning turn out onto a floured board and gently knock the dough back.  Shape into a loaf and place on a floured silicone mat on a baking tray.  Leave somewhere warm until doubled in size again.
  • Place in a preheated oven at GM7 / 220C / 425F and bake for about 40 minutes.   For a crustier loaf place a small dish of water in the oven under the loaf.
  • When it is done it will lift off the sheet and sound hollow when tapped.  It always takes longer than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.

Notes

  • Use up leftover leaven in our leftover sourdough leaven loaf
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
"Lighter" Rye Loaf
Amount Per Serving (1 loaf)
Calories 1726 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Sodium 2350mg102%
Potassium 1004mg29%
Carbohydrates 338g113%
Fiber 29g121%
Sugar 2g2%
Protein 50g100%
Calcium 96mg10%
Iron 17.7mg98%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: Bread
Keyword: rye bread
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

Related Posts

  • This easy recipe for a half and half malted brown loaf will become your to go recipe whenever you make bread.
    Basic Malted Loaf Bread Recipe
  • Recipe: Mixed Grain Loaf With Rye (LéKué Bread maker)
  • Root vegetable bread; here made with carrot and parsnip, a great winter loaf.
    Root Vegetable Bread Loaf Recipe
  • A delicious and wholesome yeasted loaf of bread made with kefir
    Easy Yeasted Kefir Bread Recipe

Filed Under: Baking, Bread Recipes, Breakfast & Brunch Recipes, Quick & Easy, Recipes, £ Ingredients: Flour, Oil

Previous Post: « Recipe: Mushroom & Mixed Grain Risotto
Next Post: Recipe: Sea Bass with Asian Greens »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Emma

    5 stars
    Totally agree about the pleasurable ease of making bread using a stand mixer – the amount of bread making I do has dropped significantly since my beloved antique KenwoodChef blew a fuse!

    Reply
    • Helen

      Oh dear, has your old mixer been to the Kenwood hospital? They are quite robust and very repairable.

      I hate the feeling of dough under my nails. Even thinking about it sets my teeth on edge.

      Reply
  2. Heather @girlichef

    5 stars
    Sometimes I’m in the mood for hand-kneading…but I love having my mixer and my bread machine to turn to when I’m not. This sounds like a lovely loaf. I’m a fan of rye…especially lighter rye’s!

    Reply
  3. Barbara

    5 stars
    Hello,
    About the ingredients ..
    I use ‘cup’ measurements and the website I use to convert grams to cups is now showing a different amount to what it used to and I’m not sure what to believe ~ so I’m asking you to please tell me the amounts of each flour ingredient in ‘cups’, and I’ll keep your information for future reference.
    The bread looks lovely and Rye bread of any type is my absolute favourite.
    Thanks so much for your help.
    Sincerely, Barbara

    Reply
    • Barbara

      Perhaps I should have mentioned that I live in Canada.

      Reply
  4. David

    5 stars
    In general a cup of AP flour equals 140 grams. Rye and whole wheat will be slightly more (since they are both heavier).

    Reply
    • Helen

      Thanks for replying David.

      I really should convert more of my recipes, but I am so wedded to my scales!

      Reply

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

Best Easy Fudge Recipes

Best Easy Fudge Recipes

Easy Parsnip & Apple Soup

Easy Parsnip & Apple Soup

Easy Slow Cooker Fudge

Easy Slow Cooker Fudge

Easy Coffee Fudge

Easy Coffee Fudge

Pea & Mint Soup

Pea & Mint Soup

Hot Cross Bun Bread & Butter Pudding

Hot Cross Bun Bread & Butter Pudding

Privacy Policy, Disclosures & Disclaimers

Copyright © 2022 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again