Fructose Free Classic Rye Bread
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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
Ingredient noteMolasses is a concentrated sugar syrup carrying fructose that a low fructose diet limits; the small amount here (about a teaspoon or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid molasses, please tap it and change its rating to Red.
- 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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