RYE BREAD FOR SOLSTICE

Rye bread and Salmon always seemed appropriate for celebrating the Solstice in June.


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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.

rye bread

RYE BREAD

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Prep Time: 20 minutes
Cook Time: 1 hour
Cuisine: American
Keyword: rye bread
Calories: 4036kcal
Author: Lisa LeCoump

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

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, molasses, 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

Calories: 4036kcal | Carbohydrates: 663g | Protein: 120g | Fat: 102g | Saturated Fat: 56g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 397mg | Sodium: 7777mg | Potassium: 2374mg | Fiber: 35g | Sugar: 74g | Vitamin A: 3064IU | Vitamin C: 0.2mg | Calcium: 765mg | Iron: 13mg

WHY THIS RECIPE IS SUSTAINABLE:

Check out the chart below to see how food choices affect climate change.

By Hannah Ritchie - https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=114706754

By Hannah Ritchie – https://ourworldindata.org/food-choice-vs-eating-local, CC BY-SA 4.0

https://tonyfitzgeraldphotography.com/2020/06/21/rye-bread-for-solstice/
Tried this recipe?Show us on Instagram and Mention @tonyfitzgeraldphotography
Nutrition Facts
RYE BREAD
Amount per Serving
Calories
4036
% Daily Value*
Fat
 
102
g
157
%
Saturated Fat
 
56
g
350
%
Trans Fat
 
3
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
24
g
Cholesterol
 
397
mg
132
%
Sodium
 
7777
mg
338
%
Potassium
 
2374
mg
68
%
Carbohydrates
 
663
g
221
%
Fiber
 
35
g
146
%
Sugar
 
74
g
82
%
Protein
 
120
g
240
%
Vitamin A
 
3064
IU
61
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
765
mg
77
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.

This is one of the breads we discovered while traveling and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.

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