Friday, February 10, 2012

Light Rye Bread: Kid Sized

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Light rye bread topped with cream cheese, smoked salmon, and spicy carrots
I have had a bag of light rye flour Peter got me in my refrigerator for a few weeks now.  Ultimately we want to make our own from scratch pastrami, a project I will be sharing as we tackle it.  The first step for me is to make a really good rye bread to house our pastrami for us and light rye seemed a great place to start.  I made tiny loaves that are kid friendly since they all love fresh bread and my youngest ones really enjoy making their own 'kid sized' sandwiches and snacks.

Light rye loaves rising final time

 I like how this bread turned out  with a very mild rye flavor.  If you want to test out rye bread to see if your family will also enjoy it  this is a great starting point.  This bread has a good crust and chewy interior that holds up as a crostini style bread to pile on whatever toppings you love.  The recipe makes 3 long french bread style loaves that will fit onto one baking sheet and it bakes up with a lovely golden crust.

This has been submitted to YeastSpotting.

Light Rye Bread

Michelle K.
If you are having trouble finding rye flour, look in the refrigerator section of your grocery store. Rye flour has to be refrigerated when storing it, so keep that in mind when you are buying it.


  • 1 cup warm water
  • 1 Tbs yeast
  • 2 Tbs sugar
  • 1/4 cup oil
  • 1/4 cup yogurt
  • 1 egg
  • 1 1/2 tsp salt
  • 1 1/2 cups light rye flour
  • 1 1/2 - 2 cups white bread flour


  1. In a large mixing bowl, add the yeast, sugar and warm water. Let this proof for about 10 minutes, until it gets foamy, kind of like sea foam.
  2. Add the rest of the ingredients, starting out with just 1 1/2 cups of the bread flour. Mix thoroughly and check your dough - it should be soft and pliable, but not sticky. Continue adding bread flour until you reach the desired texture, 1/4 cup at a time.
  3. Knead your dough using a stand mixer and the dough hook for 8 minutes, or by hand for 10-12 minutes.
  4. While the dough is kneading, lightly oil a bowl large enough to hold the dough once it doubles in size. If you did the kneading of your dough using a stand mixer, remove it and give it 2 - 3 hand kneads until it feels smooth. Form it into a ball and lightly cover it in the oil from your rising bowl by turning it in the bowl a couple of times. Cover the bowl and let the dough rise until doubled in size, about one hour. The time will vary depending on the temperature of the house, any breezes, etc., so check on the dough starting at about 45 minutes.
  5. Cover a baking sheet with a piece of parchment paper. Once the dough is doubled in size, divide it into thirds. Roll each ball into a long snake shape, about 2" in diameter. Place each length of dough side by side on the baking sheet, leaving enough space for the loaves to double in width.
  6. Cover the loaves and let them rise until doubled in size again, about 20-30 minutes. Pre-heat your oven to 375 (F) while this final rise is taking place.
  7. Bake the loaves for 25 - 30 minutes, depending on your oven. Slide the loaves off of the baking sheet immediately to a wire rack. Let them cool to room temperature before storing.
Yield: 3 loaves

Prep Time: 00:20
Cook time: 00:25


Calories: 34
Totalcarbs: 5

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