This bread is ideal for sandwiches as it has a soft crumb that is sturdy enough for all your favourite sandwich ingredients. It comes together easily and quickly and can easily be halved if you only wish to make one loaf, although we recommend slicing and freezing the second loaf to have on hand. The flavour of our Flourist Whole Grain Rye Flour really shines here.
Yeasted Rye Sandwich Bread
- adapted from Martha Stewart
1 tbsp + 1 1/2 tsp (20g) Active Dry Yeast
4 tbsp (60g) Honey
2 1/4 cups (626g) Water (at 110°F)
1/4 cup (58g) Butter, melted and cooled slightly
4 cups (557g) Flourist Sifted Red Spring Flour
2 1/2 cups (310g) Flourist Whole Grain Rye Flour
4 1/2 tsp (28g) Salt
Combine water, yeast, and honey and let sit for 5 minutes. Add all other ingredients and mix in a bowl until combined. Transfer to a lightly floured work surface and knead until smooth (about 2 minutes). Do not be worried if the dough does not feel very strengthened, rye flour is low in gluten content so it won't be as elastically as other bread doughs. Transfer to a lightly oiled bowl, cover with cling wrap or a damp towel and let sit until doubled (about 1 hour).
After the dough is doubled, punch down the dough lightly to deflate it and transfer back to your work surface. Divide into two equal pieces and shape. Transfer to two lightly oiled loaf pans and let proof for 45 minutes to 1 hour, until the dough lightly domes the top of the loaf pans, and the dough does not bounce back when a finger is pressed into the top.
Preheat oven to 450°F. If desired brush the tops of the loaves with egg white to create a shine on the top of the loaf. Transfer loaves to the oven and reduce the heat immediately to 400°F. Bake for 20 minutes, rotate the loaves, and then back for a further 15-20 minutes until nice and golden and a thermometer inserted into the middle of the loaf reads between 190°F and 200°F. Remove from the loaf pans and let cool on a wire rack.
Comments
so, on the water. My math tells me 2 ¼ cups of water is 506 grams (1 cup =225 grams)….
Hi Maxine! Thank you so much for this note! I am so sorry to say you are correct that the weight was off, I just measured it and indeed the weight of 2 1/4 cups of water is 626 grams. I have just updated the post.
Thank you again for catching this! We have received feedback that something wasn’t quite right with this recipe but we have admittedly not investigated further as we should have. It’s updated now! Many thanks 🥰.
Hello, I am making this bread today and was trying to use the mass (weights) rather than volume. I found that there is not enough liquid in this recipe. That is because 2 1/4 cups of water does not equal 485g; it is closer to 600g. Temperature will affect the volume slightly, but not the weight. That makes sense as 500g of water should be equivalent to about 500 ml, or roughly 2 cups.
Hi Sherrie, we haven’t tested it in a bread machine but I can’t see any reason it wouldn’t turn out. Let us know how it goes!
Hi, Can I use this recipe in a Bread machine? Than you . Sherrie
Thanks for the tip on the conversion from active dry to instant yeast. I used it with your flour today for the Yeasted Rye Bread. Wow!
My bread did not rise as much as it should. I used the exact measurements as quoted but my bread is very dense and did not turn out as it per your picture. Flavour is good but Did not rise. Love your flours.
Hi Caitlin! It sounds like the amount of instant yeast used was too high so it over-proofed. You need about 25% less instant for active yeast. We hope this helps!
Just made this and while it rose quite well, it seemed to come down quite a bit in the oven. Any tips? I used instant as that is all I had, but I don’t know if that would affect it or not.
Hi, is it possible to make this bread with just rye flour?