Rye bread and Salmon always seemed appropriate for celebrating the Solstice in June.
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Estimated reading time: 3 minutes
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Rye Bread
Maybe it’s the Nordic influenced area where I grew up, Ballard in Seattle, but Rye bread and Salmon always seemed appropriate for celebrating the Solstice in June.
I love bread recipes that are foolproof and easy to make, like this one for rye bread. It is basically a bread made with some rye flour and cocoa and molasses added. It has the right amount of liquid and yeast to be able to raise in the refrigerator with minimal kneading.
Ingredients
The key to improving flavor is to use all the best ingredients.
- Bread Flour – King Arthur Organic bread flour King Arthur responsibly sources the wheat for their flours, and it pays off in the taste and quality. They have a “never bleached” guarantee, which means their flours don’t have an off taste or unpredictable results that can be caused by bleaching. They also carefully calibrate the protein content, so the flour gives you the same results everytime.
- Milk, Cream, Butter – Horizon Organics – Milk, Cream and Butter that are produced organically, sustainably, and responsibly. You can taste the difference.
- Yeast – SAF-Instant Red – for Hearth Bread and SAF-Instant Gold for Enriched Bread – Instant yeast is easier to use and more reliable so the results are better.
- Salt – Diamond Kosher tastes cleaner and measures differently.
- Sorghum Syrup – We make our own brown sugar substitute by adding Golden Barrel Sorghum Syrup. More convenient than brown sugar and not made from sugar cane. It creates a taste like brown sugar but more like caramel than the molasses in brown sugar.
Sustainability
Every ingredient we choose has an impact. The good news is that small, thoughtful decisions in the kitchen can support more sustainable farming practices and better food systems overall.
My experience working in agriculture taught me how much these choices matter—from soil health to water use to long-term sustainability. This recipe reflects those values. In the ingredients section, you’ll find simple insights into each ingredient, so you can make informed choices without overcomplicating the process.
Method
This recipe uses an easy, foolproof method that requires only a few minutes of active time. Check out Master Bread Method for a more detailed explanation on how this works.
- Measure the ingredients by weight and mix together
- Chill the dough overnight
- Shape the dough and let it rise
- Bake
This recipe uses our Master Bread Method. An easy, foolproof, updated way of making bread.
RECIPE
CHOOSING BRANDS:
For certain products, the choice of brand will make a big difference in the outcome of the recipe and in your carbon footprint. So, for those products, we have listed the brand. We are not paid to mention a brand and have no affiliates.
Ingredients
- 1 Tablespoon Red SAF instant yeast
- 425 grams Horizon whole or low-fat milk
- 700 grams King Arthur organic bread flour
- 100 grams Rye flour
- 1 Tablespoon Diamond Crystal kosher salt
- 3 Tablespoons Valrhona cocoa powder
- 2 Tablespoons honey
- 1 Tablespoon Sorghum syrup
- 85 grams Horizon butter melted
- 1 large egg
Instructions
DOUGH
- Heat the milk to lukewarm (about 95 degrees F). Whisk the yeast into the milk.
- Using the scale, measure flours, salt, cocoa powder, honey, sorghum syrup, butter and egg into the mixing bowl of a stand mixer. Add the milk mixture.
- Using the paddle attachment, mix on low speed for 2 minutes.
- Switch to the dough hook. Increase speed and mix on medium low for 4 minutes.
- Increase speed and mix on medium for 2 minutes.
- Knead the dough for 1 minute on a lightly oiled surface and form it into a ball.
- Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.
ON BAKING DAY
- Remove the dough from the refrigerator. Divide it in half. Shape it into two sandwich loaves. Place them in buttered loaf pans. Oil the top and cover lightly with plastic wrap. One can be put back into the refrigerator at this point to be baked on a different day.
- Let the dough rise for 2 hours or until it has a dome about an inch above the pan.
- Preheat the oven to 350 degrees F. Bake until golden brown, rotating once to ensure even browning. This should be about 40 to 50 minutes, or until internal temperature is about 185 degrees.
- Remove from the pan and cool on a rack. Wait until cool before slicing.
Nutrition
WHY THIS RECIPE IS A GAME CHANGER:
This recipe is a total game-changer — crafted with the finest [brand name] ingredients, simplified using a master recipe with pro-tested techniques from top chefs and bakers, and designed for deliciously sustainable cooking made easy.”
| Ingredient | Percent by Weight |
Flour Sugar Salt | 100 50 |
Baker’s Percentages is a formula-based system where total flour weight is always !00 percent and all other ingredients are expressed as a percentage of that flour weight. It allows you to quickly and accurately compare recipes.
These Breads were all made using our Master Bread Method
These recipes use our Master Bread Method. An easy, foolproof, updated way of making bread.
True to The Master Pantry philosophy, this recipe combines the best seasonal ingredients and quality brands with homemade methods to maximize both flavor and sustainability. It was inspired by our travels and works well as a holiday recipe.
Photos by Tony Fitzgerald Photography
Recipes created by Lisa LeCoump — Food Photographer, Agricultural Expert, and Home Baker. Sharing master recipes, chef secrets, and sustainable baking for every kitchen.