Cocktail Rye Bread
Want to make your own cocktail rye bread to pair with appetizers at your next party? This homemade version is simple and quick to make. Slice it up thin and serve it with your favorite dips and spreads.
Yield: 4 small loaves
- 2½ cups bread flour, divided
- 1 cup rye flour, divided
- 2¼ tsp (one package) RED STAR Platinum Yeast
- 1¼ cups warm water (about 120 to 130°F)
- 1 tsp salt
- 2 Tbsp vegetable oil
- 2 tsp molasses
- 1 Tbsp caraway seeds (optional)
- In a large bowl or bowl of a stand mixer, combine 1 cup bread flour, ½ cup rye flour and yeast. Add warm water; stir to combine.
- Add another 1 cup bread flour, remaining ½ cup rye flour, salt, oil, molasses and caraway seeds, if desired; stir with a wooden spoon, dough whisk or dough hook attachment until a soft dough forms.
- Knead dough on a lightly floured surface for 10 to 12 minutes, adding up to ½ cup remaining bread flour as necessary to create a soft, elastic and slightly tacky (not sticky) dough; OR, knead dough in stand mixer with dough hook on low speed 5 to 8 minutes, adding up to ½ cup remaining bread flour as necessary to create a soft, elastic and slightly tacky (not sticky) dough.
- Shape dough into a ball and place in a clean, lightly oiled bowl; turn to coat. Cover bowl with plastic wrap or a tea towel and let rise 45 minutes in a warm place until doubled.
- Heat oven to 350°F. Punch down dough; divide into 4 equal pieces. Roll each piece into a 1-inch thick log. Place logs a couple inches apart on a parchment paper or silicone mat-lined baking sheet. Cover with a tea towel and let rise 20 to 30 minutes until doubled.
- Uncover risen loaves and bake 25 to 30 minutes until golden brown and each loaf sounds hollow when tapped on the bottom. Transfer to a cooling rack to cool completely before slicing.
- Recipe created by Girl Versus Dough.