6 Baking recipes using rye flour!
Holiday season is just around the corner and there’s no better way to enjoy the company of your family and friends than cooking or baking together! Here are six baking recipes using rye flour you can try with your loved one!
Homemade rye bread
- 20g of dry yeast
- 21g of sugar
- 60g melted butter
- 1 egg
- 240ml of warm milk (about 40 degrees C)
- 7.5g salt
- 130g of Cotswold Stoneground Dark rye flour
- 320g of Cotswold Stoneground Light Spelt flour
- 20g of caraway seeds
- 5ml of vegetable oil
- 1 large egg, beaten
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for a minute. Add salt, Cotswold Stoneground Dark rye flour, Cotswold Stoneground Light Spelt flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook.
- Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with cling film and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 180 degree C and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes.
- Remove the bread from the oven and cool on a rack.
2. Rustic rye bread
- 30g of active dry yeast
- 240ml of warm water
- 30g of packed brown sugar
- 30g light molasses
- 20g of caraway seeds
- 42.5g of canola oil
- 10g of salt
- 130g of Cotswold Stoneground Dark rye flour
- 100g of Cotswold organic wholemeal flour
- 380g of Cotswold Stoneground Light Spelt flour
- In a large bowl, dissolve yeast in 30ml of warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 130g of Cotswold Stoneground Light Spelt flour.
- Beat on medium speed until smooth. Stir in enough remaining Cotswold Stoneground Light Spelt flour to form a firm dough.
- Turn dough onto a floured surface and knead until smooth and elastic for 6 to 8 minutes
- Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled for about one to one and half hours.
- Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about one and one and half hours.
- Preheat the oven to 180°C.
- Bake until the dough turns golden brown for approximately 30 to 35 minutes.
- Remove the bread from the pan and place it on wire racks to cool.
3. Rye sandwich bread
- 280g of Cotswold Stoneground Light Spelt flour
- 100g of Cotswold Stoneground Dark rye flour
- 240ml of warm whole milk
- 30g of unsulphured molasses
- 30g of softened unsalted butter
- 10g of caraway seeds
- 6g of salt
- 6g of active dry yeast
- 1 large egg
- 15ml of water
- In the bowl of a stand mixer fitted with the dough hook attachment, combine Cotswold Stoneground Light Spelt flour, rye flour, warm milk, molasses, butter, caraway seeds, salt, and yeast until moistened. Let the dough stand for 20 minutes so the rye absorbs some liquid and begins to relax a bit.
- Knead for about 8 minutes in the mixer, or 12 minutes by hand. Spray a large bowl with cooking spray.
- Place dough in a bowl, turning to grease top. Cover and let rise in a warm, draft-free place (24°C) until doubled in size in roughly 1 to 2 hours.
- Turn out risen dough onto a lightly floured surface, and deflate it to remove excess air. Pull the four corners of the dough into the center, and roll gently with palms to form a loaf. Place loaf in pan. Cover and let rise in a warm, draft-free place (24°C) until doubled in size in roughly one to one and half hours.
- Preheat the oven to 190°C. In a small bowl, whisk together egg and 15ml of water. Brush over risen loaf, and sprinkle with more caraway seeds, if you like.
- Using a sharp knife or lame, make 4 large slashes across the top of the loaf. Bake until golden brown and an instant-read thermometer inserted in center registers 90°C for 35 to 40 minutes.
- Let it cool in the pan for 20 minutes. Remove from the pan and let cool completely on a wire rack.
4. Banana rye muffins
- 320g of ripe banana (mashed)
- 100g of granulated cane sugar
- 180ml of canola oil
- 3 eggs
- 1g of vanilla
- 100g of rye flour
- 160g of Cotswold Stoneground Light Spelt flour
- 4g of baking soda
- 1g of salt
- Preheat the oven to 180°C and line a 12-cup muffin pan.
- In a mixing bowl, combine the banana, sugar, oil, eggs and vanilla. Mix together until fully combined and set aside.
- Sift the flours, baking soda, and salt and add to the wet ingredients. Gently mix until dry ingredients are fully incorporated into the banana mixture.
- Pour batter into the prepared paper cup liners and bake for 15 to 18 minutes, until muffins are slightly browned and a toothpick comes out clean. Let cool on a wire rack.
5. Chocolate chip rye cookies
- 170g of unsalted, softened butter
- 150 grams of dark brown sugar
- 100 grams of granulated sugar
- 115 grams of rye flour
- 135 grams of Cotswold Stoneground Light Spelt flour
- 1g of baking powder
- 2.5g of baking soda
- 1.5g of whole caraway seed
- 1g of flake-style salt
- 1 egg, room temperature
- 8 grams of vanilla extract
- 170g of 70% chocolate, chopped into chunks no bigger than a 1/4 inch
- Whisk together the flour, baking powder, baking soda, ground caraway seed, and salt, then set aside.
- Add the sugar and softened (but still cool) butter to the mixer bowl. With the paddle attachment, beat on medium for 3 to 5 minutes until fluffy, scraping down the sides and bottom one time about halfway through.
- Lower the mixer speed, add the egg and vanilla, then beat for 30 seconds. Scrape the sides and bottom, then continue until incorporated for roughly 30 to 60 more seconds.
- Continuing on low speed, add the flour in three additions. When each addition is about 75% incorporated, add the next. You don’t want to overmix the dough.
- When the last bit of flour has been added, add the chocolate, Then, let the paddle turn a couple of times.
- Use a rubber spatula to finish mixing by hand, flipping the dough over to ensure all dry bits are incorporated.
- Refrigerate dough in an airtight container overnight or up to 48 hours.
- Line a baking sheet with parchment paper.
- Scoop 40g of dough and place them on the baking sheet. Don’t shape or roll them yet.
- Move your oven rack to the lower-middle position and preheat the oven to 178 degree C.
- After 15 to 30 minutes, the dough should shape easily but will still be cool. Gently roll the dough in your hands to form a ball.
- Bake the dough for 15 minutes, rotating the pan from front to back about halfway through.
- Around 15 minutes, the cookie will take a proper shape.
- Around another 15 minutes, the center will be puffed and appear to be undercooked and the edges will be set and caramel colored. That’s your cue to take the cookies out. Don’t let them bake until the puffed center “looks cooked”.
- Remove the tray from the oven and let the cookies sit on the hot pan until the puffy center deflates for four to five minutes. While the cookies are still very hot, crush some Maldon sea salt between your fingers and dust the cookies.
- After three to five minutes, move the cookies to a wire rack to cool.
6. No knead rye bread
- 130g of whole wheat flour
- 130g of Cotswold Stoneground Light Spelt flour
- 130g of rye flour
- 20g of caraway seeds (optional)
- 20g of yeast, instant or active dry
- 5.5g of salt
- 350ml of hot tap water
- 40g of extra Cotswold Stoneground Light Spelt flour for shaping
- Combine flours, seeds, yeast and salt in a large bowl.
- Stir in hot water until the dough well combined.
- Cover with plastic wrap and let stand at room temperature for 3 hours.
- Dough will become puffy. Transfer it to a lightly floured surface and sprinkle with a little flour. Using a scraper, fold dough over 10 to 12 times and shape the dough into a rough ball.
- Place the dough (ball) in a parchment-paper lined bowl and cover the dough with a towel. Let the dough stand on the counter top for roughly 30 minutes.
- Preheat the oven to 230°C. When the oven reaches 230°C, lift the parchment paper and dough from the bowl and place gently into the oven. Cover and bake for 30 to 40 minutes.