This milk rye bread, made with rye and bread flours along with milk and molasses and other pantry ingredients, has a subtle rye flavor and is slightly sweet. And it’s simple enough for novice bakers. Here’s how to make it.
This milk rye bread has a pleasingly subtle (read: not overwhelmingly) rye flavor and a slight sweetness. In addition to the recipe having that whole-grain goodness thing going for it, the dough is exceptionally easy to work with, making it a cinch for novice bread bakers to toss together. The finished rye bread is marvelous thinly sliced and toasted, torn into chunks and dunked into soup, or made into a mean grilled cheese sandwich.–Angie Zoobkoff
Milk Rye Bread
- Quick Glance
- Quick Glance
- 30 M
- 12 H, 30 M
- Makes 2 loaves
Special Equipment: Two 9-by 5-inch (23-by 8-cm) standard loaf pans or two 9-by 4-inch (23-by 5-cm) Pullman pans
IngredientsEmail Grocery List
- For the sponge
- For the milk rye dough
Recipe Testers Reviews
This Milk Rye Bread is a very simple recipe that will yield 2 nice loves ideal for toasting and sandwiches. The timings in this recipe were spot on throughout. I used a standard loaf pan and a Pullman pan and both loaves baked up very nicely.
Make certain that you allow this bread to cool completely before slicing. After cooling this bread can be sliced into VERY thin slices which is ALWAYS delicious!
For this recipe, if you are lucky enough to keep an active sourdough culture (starter) on hand, all you need to do is feed it with rye flour. (Some "experts" may tell you that sourdough starters are so finicky that you simply cannot change them from one flour to another. This really is more fiction than fact. I change my starters all the time, simply based on what flours I have on hand and I have kept starters for years on end.)
If you wish, you can always treat your starter as usual and just put a tablespoon of your daily discard in an even mixture of 100 grams of rye flour and 100 grams of warm water. Tomorrow you will have a fully active rye sourdough starter. This approach will allow you to make the bread much sooner than starting a rye culture from scratch. Honestly you can use your starter as is and there will be no discernible difference.
If you're just getting into baking bread using sourdough, this is a great recipe to start with. Building a starter with rye is fantastic because the whole grain will really help jump-start the process. And this dough is really easy to work with when shaping. The bread has a nice rye flavor but it’s not so assertive that those new to rye flour would be turned off.
As with any yeast bread, you have to figure out what kind of schedule will work for you. The easiest way to do that is to work backwards from when you want to bake. An example of my schedule is as follows:
Day 1: Refresh sourdough culture at 7:30 am
Mix the sponge at 7:30 pm
Day 2: Mix dough at 7:00 am
Let the dough proof for 1 hour
Shape dough and let proof for another 1 1/2 hours (the proofing time will depend on your kitchen's temperature and how tightly the dough is shaped)
Bake the dough at 9:45 am
The dough was easy to work with and would be great for newcomers to sourdough. My dough needed to rise for 1 1/2 hours. Again, this depends on temperature and how tight the final shape is.
This milk rye bread makes a great grilled cheese, goes wonderfully with lentil soup, and is fantastic with just butter and honey.