I have set a personal goal for this upcoming fall, winter, and spring of baking all of my own bread. It’s a challenge that will hopefully help improve my bread baking skills. I have started out with this simple a fairly straight forward recipe for honey rye bread that was adapted from The Nordic Cook Book‘s recipe for golden syrup rye. I halved the recipe to create only one loaf, and swapped some of the steps and ingredients around, but the bones of the recipe are the same. Happy Baking!
- 3 tbsp Butter
- 1/4 cup Honey
- 1 cup Buttermilk
- 4 tsp dry-active Yeast
- 1 1/2 cups Bread Flour
- 1 cup Rye Flour
- 1 cup Flour
- 1 tsp Caraway Seeds
- 1 tsp Fennel Seeds
- 1 tsp Anise Seeds
- 1 tsp Salt
- Melt the butter. I gave it a quick zap in the microwave.
- Whisk together the butter, honey, and buttermilk.
- Stir in the yeast.
- Pour the liquids into the bowl of your stand mixer with the dough hook attached.
- Turn the mixer on, and add the remaining ingredients.
- Allow the mixer to knead the dough for about 10 minutes.
- Place the dough in a greased container and allow it to rise for 2 hours.
- Form the dough into a loaf. I did a round loaf, and placed it on a baking sheet, but you can also do a square loaf in a loaf pan.
- Score the top of the loaf. Also optional, I did it, and it did not seem to make much of a difference.
- Allow the dough to rise for 30 minutes.
- Preheat the oven to 350 F (176 C).
- Bake for about an hour, until it is dark brown.