If you follow me on Instagram, you likely know that a few months ago we acquired a GIANT bag of rye. Some friends were moving and couldn’t take it with them. Since then we’ve been using Rye in a lot of different recipes, I’ll have to do a roundup of that another day.
As someone who is not a huge fan of rye bread, I’ll say that using it to make bread and then enjoy it is hard. My favorite rye, which I will post, is actually made without caraway seeds, which really give it that flavor that you’re used to when you go to the deli.
But last weekend I decided to make a seeded rye loaf to try something new. I think I was just looking for an excuse to bake! But what I did was make my own seed mix from my pantry to make it my own. It still had caraway and the distinct deli-rye flavor but I liked it!
Everything Bagel Seeded Rye Sandwich Bread
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour
- 1 1/4 cups rye flour
- 1/4 cup nonfat dry milk powder
- 1 1/2 teaspoons salt
- 1 Tablespoon sugar
- 1 Tablespoon caraway seeds*
- 1 Tablespoon Everything Bagel seasoning*
- 1 Tablespoon fennel seeds*
- 1 1/4 cups warm water
- 4 Tablespoons butter, melted
Whisk together the dry ingredients (yeast, flours, milk powder, salt, sugar, seeds) in a large mixing bowl.
Add the water and butter, and mix until well-blended.
Knead the dough for about 10 minutes, or until it's smooth and supple. Place the dough in a large, lightly greased bowl, cover the bowl with a towel or plastic wrap (or both if you have a drafty house like I do), and allow the dough to rise till doubled in bulk, 1 1/2 to 2 hours.
Turn the dough out onto a lightly oiled surface, and shape it into a loaf. Place the dough in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, loosely cover it with lightly greased plastic wrap, and set it aside till doubled in bulk and risen 1 to 1 1/2 inches over the lip of the pan, about 1 to 1 1/4 hours.
Preheat the oven to 375°F.
Bake the bread for 35 minutes, or until it's golden brown.
Remove the bread from the oven, wait a few minutes and then remove it from the pan, and cool completely on a rack.
*I did equal parts of the 3 seeds/seasonings that I used BUT you can adjust depending on your flavor preferences.