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- Hey guys it's Natasha of Natashaskitchen.com.
Today I'm gonna show you how to make
my mom's famous light rye and whole wheat bread.
This recipe is delicious for sandwiches,
it's just a great all purpose bread.
You're gonna love it.
It does take some time because it has a lot of
rising time, but very little actual active time.
So let's get started on this great bread recipe.
Let's talk about this easy list of ingredients.
You'll need two and 1/4 cups of warm water,
1/2 a tablespoon of salt, one and 1/2 tablespoons of sugar,
two teaspoons of active dry yeast,
3/4 cup plus another two and 1/2 cups of
Better for Bread flour or Canadian flour.
Then you'll need 3/4 cups of whole wheat flour,
3/4 cup of rye flour, 2 tablespoons of Canola oil
and you'll need a sifter.
Let's get started with making this bread.
This first part is so easy
you can make it while drinking your coffee.
You're gonna take your two and 1/4 cups of water.
Make sure it's warm water not hot or cold
because you want the yeast to be activated
but you don't want to kill it with hot water.
Then add your sugar and your salt
and whisk those together to combine.
Next you're gonna sift in your 3/4 cup of each flour
along with your yeast.
And just sift those together right into the mixing bowl.
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See all that really great stuff
at the bottom of the sifter?
You don't want to get rid of that
because it's packed with all the
good stuff from these flours.
So go ahead and toss that into your mix.
Then you're gonna whisk everything together.
You should have something like a
pancake batter consistency or a cake batter.
You're gonna just let that sit at room temperature
for about three hours, and stir it every hour or so.
There we go, see how it's all smooth and nice?
The batter's ready.
It's been about three hours, we've been mixing
it every hour and it's nice and fluffy now.
So what we're gonna do is set the bowl onto the mixer
and using the dough hook,
stir in about a 1/2 a cup of flour.
Then we're gonna add in about
a heaping tablespoon of flour and letting that
really blend together before you add more flour.
So this whole thing takes about 15, 20 minutes.
This is the part that takes the longest amount of time
but it's so worth it.
So you're gonna start by adding about a 1/2 a cup
of the Better for Bread flour.
Let that really blend into the batter.
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(blender motor humming)
Scrape down the bowl as you go
to get all that flour really well incorporated
into the batter.
Add a heaping tablespoon at a time of flour.
Continue to let that mix in on speed two.
(mixer motor humming)
okay, we're putting in our last heaping tablespoon.
You can see what the dough looks like right now,
it's still sticking to the bowl.
Just turn that back on till it's well incorporated.
(mixer motor humming)
Alright once you have all the flour mixed in
go ahead and add your two tablespoons of Canola oil.
After adding the oil you're gonna let that mix
for about ten minutes on speed two
just until it's no longer sticking to the walls.
While your mixer's going, go ahead
and grease two bread pans.
If you don't have bread pans at home
it's okay to not use them.
You can just make your bread right on a cookie sheet.
That's what my mom's done in the past
and it actually turns out very nice.
(mixer motor humming)
Alright you'll see the dough's no longer
sticking to the walls.
Adding the oil can be a little bit tricky
because at first it looks like
it's coming off of the walls
and then it looks like it's really sticking to the walls
like you didn't add enough flour.
But after about 20 minutes of mixing
it actually does come off the walls.
It still feels sticky to the touch.
But you know it's done when it actually
comes off the walls of the mixer.
So you don't need to add more flour.
Take your dough hook out of your dough.
You're gonna see it's nice and elastic.
You're gonna leave this uncovered at room temperature
for about 45 minutes and it's gonna double in volume.
The dough is now double in size.
Transfer the dough onto the countertop.
It's gonna stick to the bowl a little bit
and that's okay.
Just get it out onto the countertop.
It's nice to have well oiled fingers
that way the dough won't stick to your hands.
Form it into kind of a log shape.
Then what you're gonna do is
take it down the center and just pinch it off.
Then you end up with two pieces, easy as that.
Then after that we're gonna take
each piece and transfer it into
the prepared bread pan.
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Once it's in the bread pan just go ahead
and mold it to the pan
so that you don't have any empty spaces in the corners.
Once you have the dough molded
to your bread pan, you're gonna let it sit
uncovered at room temperature for about an hour and a half.
You want it to triple in volume.
Just before it's done rising,
you're gonna preheat your oven to 360 degrees Fahrenheit.
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Our bread is now tripled in size
and it's ready to go in the oven.
Bake at 360 for about 55 minutes
and it's gonna be a beautiful golden brown when it's done.
As soon as the bread comes out of the oven
go ahead and butter the top lightly.
Take it out of the molds right away.
If you keep it in the molds it can get
kind of moist and mushy and you want the crust
to stay nice and crisp and perfect.
So take it out right away.
Put it on a wire rack to cool and that's it.
Just wait for it to cool down a little bit
and then you can enjoy.
- Thank you, good bread.
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Good bread mama.
Good bread.
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Bye guys!