How to make Rye Bread

Aug 28, 2020
As a Coach and mentor of 2B Mindset I promise you bread can be part of a weight-loss plan ! I have lost over 50 lbs and still eat bread in moderation. I spent many years as a Professional baker and owned a bakery. I would have a really hard time giving it up completely. You do need to limit the processed junk they call bread .

This is an easy overnight method

In a large bowl mix

700 grams of warm water
16 grams of dry yeast (instant or active )
100 g rye flour
750 g unbleached , unbromated white flour
25 g kosher salt or sea salt
10 g caraway seeds

For pumpernickel add 20 g dark unsweetened cocoa powder to the water yeast mixture . Follow as above.

Mix by hand . Cover and refrigerate overnight (up to a week). Take out and keep at room temp for 1 hour , form loaves and let rise at least 30 min for the dough to relax. Score the dough and bake at 450 for 40 minutes rotating half way through. Internal temp should be 200 degrees to ensure it is not under baked.

Enjoy !

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