Go Back
Moms Rye and Whole Wheat Bread

Moms Rye and Whole Wheat Bread

The ultimate comfort food, Moms Rye and Whole Wheat Bread is the perfect balance of nutty and hearty flavors. Warm crusts, soft interiors, and the delightful aroma will have you craving more. Make it tonight for a fresh loaf that will brighten your kitchen!
Print Recipe Pin Recipe
Prep Time 6 hours 35 minutes
Cook Time 55 minutes
Total Time 7 hours 30 minutes
Course Dinner
Cuisine American
Servings 2 loaves
Calories 180 kcal

Equipment

  • Wooden Spoon
  • Mixing Bowl
  • Frying Pan
  • Whisk
  • Blender
  • Baking Sheet
  • Oven

Ingredients
  

  • 2 1/4 cups luke warm water
  • 1/2 Tbsp salt
  • 1 1/2 Tbsp sugar
  • 2 tsp active dry yeast
  • 3/4 cup whole wheat flour
  • 3/4 cup rye flour
  • 3/4 cup better for bread flour
  • 2 1/2 cups better for bread flour
  • 2 Tbsp canola oil

Instructions
 

  • In a large kitchen aid mixer bowl, combine 2 1/4 cups warm water (about 100˚F), 1 1/2 Tbsp sugar and 1/2 Tbsp salt; stir to dissolve.
  • Sift the 3/4 cup wheat flour, 3/4 cup rye flour, and 3/4 cup better for bread flour with 2 tsp yeast into the salted water. Do not discard anything left in the sifter; toss it into the batter. Whisk together until well blended.
  • Let it rise on the counter uncovered for 3 hours, stirring the batter about once every hour. It will be bubbly.
  • Using the dough hook attachment add 1/2 cup better for bread flour until well blended, scraping down the bowl if needed.
  • Blend in the rest of your bread flour (2 cups) a heaping Tbsp at a time, letting the dough dissolve the flour in between each spoon (this takes about 20 min).
  • Once all the flour is incorporated, add 2 Tbsp canola oil. Let mix for an additional 20 more minutes with the dough hook on speed 2 or until dough is no longer sticking to your bowl.
  • Remove dough hook and let it rise in the bowl, uncovered, until double in volume (45 min).
  • Grease your bread pans, counter and fingers a little with the canola oil. Punch down the dough and transfer it onto the oiled counter.
  • Pinch the dough in the center to form two sections with your hands. Grease your pan lightly with oil. Place dough into each prepared bread pan and mold the dough to the base of the pan (no gaps in the corners).
  • Let it rise on the counter until 2 1/2 to 3 times in volume (about 1 1/2 hours).
  • Bake at 360˚F for 55 minutes. When done, brush the tops with butter as soon as the bread comes out of the oven.
  • Remove bread immediately from the pans and cool on a wire rack.

Notes

  • Storage: Store leftover bread wrapped in plastic or in an airtight container to keep it fresh.
  • Freezing: Yes, you can freeze this bread! Just make sure it’s fully cooled before wrapping it tightly in foil and placing it in a freezer bag.
  • Pairing: This bread pairs wonderfully with soups or salads, making it a great addition to any meal!
Keyword healthy baking, Homemade Bread, Rye Bread Recipe, whole wheat bread