Eosinophilic Esophagitis Friendly Classic Rye Bread
Total time3 hr 5 min
Prep time25 min
Cook time40 min
4.7(19)
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Learn more →Ingredients
12 servings
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tbsp molasses
- 1 ½ cups dark rye flour
- 1 ½ cups bread flour, plus more for dusting
- 1 ½ tsp salt
- 1 tbsp caraway seeds
- 2 tbsp vegetable oil
Instructions
- 1
Combine the warm water, yeast, and molasses in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the yeast is visibly active.
- 2
Add the dark rye flour, bread flour, salt, caraway seeds, and vegetable oil to the yeast mixture. Mix on low speed with the dough hook until the ingredients come together into a shaggy mass, about 2 minutes.
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