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seeded rye bread with fresh milled flour
Fresh Milled Mama

Seeded Rye Bread Made With Fresh Milled Flour (Jewish Rye)

4.64 from 11 votes
This seeded rye bread made with fresh milled flour is better than you can find at any deli! It gets it's classic flavor from a combination of hard white wheat, rye, and caraway seeds. It also utilizes the autolyse method for a soft loaf. Enjoy simply as toast or make a delicious homemade Reuben sandwich.
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Prep Time 40 minutes
Cook Time 30 minutes
Rising (1st and 2nd) 2 hours
Total Time 3 hours 10 minutes
Servings: 2 1lb. loaves
Course: bread, dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 515 grams fresh milled hard white wheat flour (approx. 4 1/3 cups flour)
  • 160 grams fresh milled rye flour (approx. 2 cups flour)
  • 1-3 tbsp caraway seeds See note below
  • 454 grams water (2 cups)
  • 55 grams brown sugar (1/4 cup, packed)
  • 28 grams avocado or olive oil (2 tbsp.)
  • 8 grams vital wheat gluten (1 tbsp.), optional
  • 1 1/2 tsp salt
  • 1 tbsp instant yeast (I use SAF brand)

Method
 

  1. Add all of your ingredients, EXCEPT Yeast and Salt to your mixing bowl. Mix until combined and no dry flour is left. Cover and Let mixture rest for 20 minutes up to 1 hour. This is the Autolyse and will hydrate your flour and create a softer loaf.
  2. Next add in your instant yeast and salt and knead for 6-8 minutes, or until windowpane is reached. This will vary with mixers.
  3. Move dough to a lightly oiled bowl and cover with plastic wrap or a damp towel and let rise 45 minutes- 1 hour or until doubled in size.
  4. Punch your dough down, divide, and shape loaves. One batch will give you 2-1lb. loaves. Place in oiled or parchment lined loaf pans, cover, and let rise until doubled. (about 45min-1 hour.) I like to preheat my oven the last 15-20 minutes of the 2nd rise.
  5. Bake at 375℉ for 30 minutes. If using a thermometer the internal temperature should be 190℉.
  6. Let rest in loaf pan for 2-3 minutes and then remove from pan to a cooling rack. Slice when cool and enjoy!

Notes

You can use 1-3 tablespoons of caraway seeds. For a mild rye bread use 1 tablespoon. For a very strong rye bread use 3 tablespoons. I like to use 2 tablespoons (1 tbsp. of whole seeds and 1 tbsp. of ground seeds that I grind in my coffee grinder) Grinding them doesn't completely powder them, but it breaks some open so you get a stronger flavor initially.