rye bread

Rye bread: Freshly baked. Image: Msi Muzi Mathebula.

Healthy light rye bread: When you want to upgrade your avo on toast

Do you enjoy baking and want to try something new? Our deliciously healthy light rye bread has got you covered for breakfast, snack-time or dinner.

rye bread

Rye bread: Freshly baked. Image: Msi Muzi Mathebula.

You’ve definitely been baking too much sourdough bread and it’s time for something new. Rye bread is a flavourful loaf enjoyed by many people with its full flavour and versatility. However, it’s still similar to sourdough, especially with its fantastic crust around a light and flavourful bread. Our healthy light rye bread is fun to make too and you can enjoy it with your tea or breakfast every day of the week.

Healthy light rye bread tips

The rye flour has a lot of good flavour and fibre for a healthy gut and doubles down on the same with the caraway seeds. To test if your loaf is ready, tap the bottom when it’s done and cooled. If it sounds hollow, you know it’s ready. Top with eggs, avocado and some greens for an even healthier breakfast or snack. A slice of rye bread with some high-quality butter and favourite cheese for a great snack during the day.

Do you enjoy baking and want to try something new? Our deliciously healthy light rye bread has got you covered for breakfast, snack time or dinner.

Healthy light rye bread recipe

5 from 1 vote
Recipe by Msi Muzi Mathebula Course: SidesCuisine: GlobalDifficulty: Easy
Servings

12

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 2 packets yeast

  • 2 cups warm milk

  • 1 tbsp sugar

  • 3 tbsp butter, melted

  • 1 egg

  • 1 tsp salt

  • 2 cups rye flour

  • 2 cups all-purpose flour

  • 1 tbsp caraway seeds

  • 1 tsp olive oil

Method

  • Preheat the oven to 180°C.
  • Combine the yeast, sugar, melted butter, egg and milk in a bowl with an electric mixer with a dough hook.
    Beat on low speed for one minute.
  • Add the salt, rye flour, all-purpose flour and caraway seeds and beat at a low speed until well combined into a dough.
  • Remove the dough and put it in an oiled bowl and wrap it with plastic wrap. Let it rest over an hour until double in size.
  • Line 2 baking trays with baking paper, and generously dust them with flour.
  • Make long loaves or a large loaf with the dough and dust it with flour.
  • Bake in the oven for about 30 – 40 minutes, or until it is golden and sounds hollow inside when you tap it.
  • Serve with butter.

Notes

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