Garlic Rye Bread
Prep
20 mins
Cook
45 mins
Servings
8
Difficulty
Medium
Making homemade rye bread is one of my favorite weekend projects, and this garlic version has become a real favorite at our house. The combination of rye and bread flour creates a wonderfully hearty loaf with great texture, while roasted garlic adds such a savory depth that you'd swear it took hours to prepare. Rye flour is packed with fiber, which really supports digestion and keeps you feeling satisfied longer. What I love most is how quick and straightforward this recipe is, ready in just over an hour from start to finish. The caraway seeds add a subtle earthiness that pairs beautifully with the garlic, and this bread costs just a few dollars to make while tasting like it came from an artisan bakery.
Ella x
Ingredients
- 300 grye flour
- 200 gbread flour
- 350 mlwarm water
- 7 gfresh yeast
- 10 gsalt
- 8garlic cloves(roasted and minced)
- 15 gcaraway seeds
- 30 mlolive oil
- 10 ghoney
- 20 gcornmeal(for dusting)
Detail level
Instructions
- 1
Roast the garlic cloves in a dry pan over medium heat for 8-10 minutes until fragrant and golden, then mince finely and set aside to cool slightly.
Tip: Roasting mellows the garlic's sharpness and adds a sweet, caramelised depth to the bread.
- 2
Combine warm water with fresh yeast and honey in a large mixing bowl, stirring until the yeast dissolves. Let it sit for 5 minutes.
Tip: This activates the yeast and creates a foamy mixture that ensures reliable rising.
- 3
Mix in the rye flour and bread flour, then add the roasted garlic, caraway seeds, salt, and olive oil. Stir until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.
Tip: Rye dough is stickier than wheat dough, so don't be alarmed—resist adding extra flour as it will firm up during rising.
- 4
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise at room temperature for 90 minutes until roughly doubled in size.
Tip: Rye doughs rise more slowly than wheat-based doughs, so patience is key.
- 5
Turn the dough out onto a lightly floured surface and gently shape it into a round or oval loaf, being careful not to knock out too much air.
Tip: Handle rye dough gently to maintain the airiness you've worked to develop.
- 6
Dust a baking sheet with cornmeal and place the shaped loaf on top. Score the top with a sharp knife in a cross pattern or decorative slashes.
Tip: Scoring allows steam to escape and helps the bread expand evenly in the oven.
- 7
Cover the loaf with a cloth and allow it to proof for 60 minutes until puffy and springy to the touch.
Tip: Second rise is crucial for final volume and crumb structure.
- 8
Preheat your oven to 220°C (200°C fan). Place a baking tray with water on the lower rack to create steam, then bake the loaf for 40-45 minutes until deep golden brown and it sounds hollow when tapped on the base.
Tip: Steam in the oven creates that desirable crispy crust while keeping the interior tender.
- 9
Remove the bread from the oven and cool on a wire rack for at least 20 minutes before slicing.
Tip: Allowing bread to cool completely sets the crumb structure and makes slicing cleaner.
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