You may need a little more or less water, but 1 ⅓ cups is usually pretty spot on. Gradually add rye flour until the dough is manageable, then knead it for about 10 minutes until smooth. Cover and ferment for 12 hours. Add the boiling water and mix well. The bottom line is that rye bread is not gluten free. Stir with a wooden spoon to combine, mixing until no visible streaks remain. Allow to proof for 5 minutes. Remove the plastic bag so the dough can rest for about 10 minutes while your oven is preheating. Sourdough is bread that’s been naturally leavened with active cultures of bacteria and yeast. Then add the oil, salt, and crushed caraway seeds. Here's the bread you know and love if you grew up enjoying deli-style sandwiches on rye. Prepare pan: Grease one 9×5-inch pan; set aside. 6. It uses white or wholemeal flour to give a light texture. In a large bowl, whisk together white and rye flours, cocoa, instant coffee, salt, and the ground seed mixture. After it has preheated for about an hour, turn the sourdough loaf over onto parchment paper. Score the dough and bake for 10 minutes. Spread a generous amount of mustard on two slices of rye and fill. Last Modified Date: November 11, 2023. Place dough loafs into either oiled 8x4-inch bread loaf pans, or onto a flat baking sheet or peel that has been sprinkled with corn meal, depending if you want to cook the loaves in pans or directly on a baking stone. The dough should be smooth and elastic. Rye Varieties. liquid. What Science Says. Using a scraper, fold dough over 10 - 12 times & shape into a rough ball. Flax bread. 450°F for 10 minutes, bread out of the baking vessel, for even browning. Let the loaf rise for about 90 minutes, until it's puffy. Allow them to rise until doubled in bulk. Step 1. Cover and set aside for 15 minutes or until bubbly. Swapping a cup of rye flour (4 1/4 ounce / 120 grams) is about right, though sometimes I prefer a little less–half that. Mary McMahon. Stir together flours, salt, yeast and caraway seeds in the bowl of an electric mixer or another large bowl. Instructions. Dimpflmeier Munich Style Rye Bread - Light and Versatile Bread for Healthy Living | 100% Artesian Spring Water. "Rub the surface of the dough with a tablespoon of oil, then deflate the dough. com Sourdough Jeffrey's Sourdough Rye Bread 3. Make three long cuts with a razor blade and place inside a Dutch oven. All you need to do is swap in rye flour for some of the white. Cover the bread pan with a clean dishtowel and set it aside some place warm for about 1 1/2 hours. Remove the cover of the baker and bake the bread for 10 to 15 minutes longer, until the bread is deep golden brown and crusty, and a digital thermometer inserted into the center of the loaf reads at least 210°F. 5g of carbs per 100g which makes these crackers quite high in carbs and not suitable for a keto or low-carb diet. Rye is very healthy. Zinc helps strengthen the immune system, and rye has about 6 times more of it than wheat. Also winning Platinum medals were Uncle Nearest, Single Barrel Rye Whiskey, 59. Combine all of the dough ingredients, stirring until the dough comes together. Swedish Limpa Bread. Part of the bread's popularity comes from the fact that rye adapted well to growing in Finland's short summer season and cold, harsh winters, and tolerates poor. In a large bowl, combine rye flour, 1 ½ c all purpose flour, bran, cocoa powder, ground espresso, caraway, fennel and salt. 450°F for 30 minutes, lid on. Add the yeast and 3 tablespoon warm water into a small bowl and mix. Let the mixture sit for about an hour or until it has cooled down to 100 degrees F. In a heatproof large bowl or the bowl of a stand mixer, pour scalded milk over butter, sugar, and salt. Whisk to combine. Rye bread. After the mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges. But 100 percent whole-grain rye bread has a GI of 57, making it a medium-GI food. Sandwich Rye Bread. Remove lid, reduce temperature to 430°F and bake for another 25-30 minutes until golden brown. Combine the starter, water, rye flour and 1 cup of the bread flour. A high intake of rye bread (240g/day) relieved constipation more than white wheat bread and common laxatives in a randomized controlled trial involving fifty-one adult participants . Transfer dough with spoon or spatula to bread loaf pan lined with parchment paper. Pour a cup of spring water and add a cup of rye flour. Every loaf is made with caraway, which gives it that warm, distinctive flavor that can make any kitchen feel like a New York deli. Make the scald. Our favorite combinations of toppings include pickled herring and onions, mackerel in tomato sauce with cucumber, and liver pate with pickled beets! Rating: 5. 5 out of 5 stars 188 Reviews Rye Chewy Semolina Rye Bread Place the starter in a nonreactive container. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Next day squeeze out any excess water from the cubes and mash the old bread by hand, or using a mixer with paddle attachment set on the lowest speed. If your baking vessel is cast iron, bake at: 450°F for 30 minutes, lid on. Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. Place in a parchment-paper lined bowl (not wax paper) and cover with a towel. 6. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. 1 cup light rye flour or dark rye flour. Severe hallucinations can also be a symptom, as lysergic acid is the substance from which the drug LSD is synthesized. Turn the loaf over, then roll into a loaf shape. A high intake of rye bread (240g/day) relieved constipation more than white wheat bread and common laxatives in a randomized controlled trial involving fifty-one adult participants . Daily need coverage for Vitamin B1 from Rye bread is 28% higher. Bake the bread: Remove the heated Dutch oven and its lid, then score the bread loaf on top. Mix in the brown sugar. Bake the bread for about 45 minutes, or until the crust is dark brown, and the interior temperature of the loaves measures 190°F to 200°F on an instant-read thermometer. Then reduce the temperature to 425F/218C and bake for another 25 minutes. Place in a tin and ferment for 2 hours or until well puffed up and cracked all over. Sprinkle over the chopped dates and knead them into the dough. To prepare for baking, lightly flour the top of the loaves and score decoratively. Form it into the shape you want it to be when cooked and put onto baking paper on a baking tray. Place the loaf pan in the preheated oven and immediately turn the temperature down to 400 degrees Fahrenheit/205 degrees Celsius. Dissolve yeast and brown sugar in 1/2 cup warm water and add to molasses mixture. Mix well. If using a stoneware baker, remove the lid for the final 5 minutes. Bake: About 40 minutes into the second rise, preheat the oven to 425°. ¼ cup canola oil. Lahey and wrapped it in a flour towel and let it rest for another two hours. Rye contains a lot more of these elements than wheat. Cover and leave on the side. However, rye bread contains even more fiber and vitamin content compared to sourdough, especially when you combine the two together, to create a rye sourdough! Some of the reasons why rye is so much better than regular sourdough bread include: Speeds up fermentation. Allow the cider to simmer gently over low heat until it’s reduced to one-eighth its original volume, about 1/4 cup; this should take about 45 to 60 minutes. Once the first rise is finished, remove the bread from the pan and place it in another cooking pan to cool and rise. 7 out of 5 stars 58 Reviews Rye Rizhsky Khleb (Riga Bread) 4. Combine the sprouted flours, cocoa powder, salt, yeast and toasted caraway seeds in a large mixing bowl. Instructions. Using a paddle attachment, blend on medium speed for 4 minutes. Calorie Count: 265 calories per 100 grams "Whole-grain bread is a great option for those looking to reduce their calorie intake," explains Lori Walker, a registered dietitian, freelance food and nutrition writer, and recipe developer with Easy Kitchen Guide. 30 g (4 tablespoons) bread flour or all-purpose flour. Create a well in the center and pour in the liquid mixture together with oil and ⅔ of the tepid water. Rye has an earthy flavor, and using more or less of it in combination with other flours a loaf will give it more or less of that flavor. Mix to combine. Roggenbrot is usually made with a sourdough starter, which gives the bread its characteristic flavor. So sprouted grains have more available nutrients than mature grains," Secinaro says. Calcium, on the other hand, is consumed in excess but when it’s. Rub the surface of the dough with a tablespoon of oil, then deflate the dough. If it has not cracked, then you will know to leave it to ferment for longer. Mix together into a paste, and leave to cool a little. Make the dark rye dough: In a large bowl, combine yeast, 1 cup bread flour, salt, sugar, caraway seeds and cocoa; mix well. Preheat the oven to 350°F. Remove the cling film and dust the surface of the loaf with rye flour. Switch to dough hook attachment. Whisk to combine. In stand mixer bowl, add 1 cup bread flour, yeast, and other dry ingredients, except rye flour; mix well. 16 ounces warm water, 2 ¼ teaspoons instant yeast, 5 ounces rye flour, 16 ¼ ounces bread flour. 5 hr, or until doubled in size. Dissolve yeast in lukewarm water. Remember, you want wet and shaggy. For example, a study involving 21 healthy adults found that eating a rye-based evening meal with added resistant starch helped slow the. Sprinkle with oats. Bake 45 minutes. 2023. For the second feeding: Keep 1/4 cup of your initial starter, the one you made 12 hours earlier; discard or give away the rest. I sometimes stir in a cup each of raisins and walnuts. Microwave for 45 seconds. After 7-10 minutes the mixture should be frothy with small bubbles. "Rye bread tends to be high in fiber and it. The nutty flavor of our Organic Medium Rye Flour lends itself beautifully to breads of all sorts. That said, if you don’t want to fuss with making a sourdough starter, rye bread may be the better option. Transfer the logs into buttered bread pans, placing them seam side down. Real NY Jewish Rye Bread. Activate the Yeast: In a small bowl, combine 1/4 cup warm water, yeast, sugar and 1/4 cup of the all-purpose flour. 1 ½ tablespoons dry milk powder. It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body. Allow the dough to rise for 1 hour in a greased bowl, covered. It is ready when it is bubbly and smells like bread. We bake with passion using the best ingredients. , 2014). Stir together the flours, salt, and yeast in a large mixing bowl. Pour the boiled cider into a heat-safe jar or bowl and set it aside to cool. (Note: Baking this bread in a Pullman loaf pan yields those nice small, square slices of bread. Once the preferment is ready continue with the main dough. Rye breads contain 20 percent less calories than white wheat bread. One to bake the bread on and one just below. Put the flours into a warm, generously sized mixing bowl with the dried yeast and salt, and mix well. Use the levain before it, too, has peaked. ) Add the flour, salt, malt (or molasses), yeast and 2 cups water. Rye breads are made with a combination of rye flour and grains, depending on the type of bread. Set oven for 375 degrees. This particular version of rye bread is distinguished by the high proportion of wheat flour in the dough,. Prove at room temperature for 3–4 hours. Mix with the paddle on low speed until it forms a thick batter. Bake the dough on the center rack, in a preheated 400oF oven, for 20 minutes, covered. Submit Recipes. Whole-grain bread, like whole-wheat bread, generally has a chewier texture and nuttier flavor, although the exact flavor. Whole-grain rye bread has an impressive amount of dietary fiber, as well as the minerals selenium, manganese, phosphorus, copper, zinc and iron. 31 each ($0. Add the three types of flour to a bowl. Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start. Pour the orange juice from the soaked currants into the mixture, keeping the. ½ cup rye flour. Our secret is the traditional, unique fermentation process from a small region of Finland, passed down through family members over 100’s of years. Transfer the dough to a lightly floured work surface and form into a ball. Remove the lid, lower the temperature to 400F. Place the loaf in the oven, turn the temperature up to 445°F/230°C and bake 15 minutes. Nutrition Journal. Rye bread is high in fiber and has an impressive nutrient profile. Rye contains a lot of phosphorus, magnesium, and vitamin B1. Rye bread consumption has beneficial effects on insulin metabolism, not only immediately after rye consumption, but also in the following meal (Ibrugger et al. 7. 3. 278 Ratings Bread Machine Pumpernickel Bread. Improves Vitamin/Mineral Content. The dough will be fairly shaggy and only just brought together. Rise #2: Once risen, kneed the dough, form into a ball again, and place in a proofing basket. New York rye bread is a version of rye bread which has been made famous by New York's Jewish community, although it can be made in plenty of other locations as well. Oroweat Jewish Rye. Rye bread contains 75 times more Sodium than Wheat. The Original Rye Bread crackers deliver 6. Switch to dough hook attachment. Combine yeast and remaining water in small bowl; let stand about 5 minutes until foamy; stir into sourdough mixture; add whole-wheat flour, 1 3/4 cups of the all-purpose flour, salt, sugar, and caraway seeds; stir (in KitchenAid stand mixer on low speed) until dough comes together. Cover and bake for about 25 minutes. Let the rye bread rise some place warm for another 30 minutes. Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Cover the dough and let rest for 45-60 minutes. Directions. (If using active dry yeast, dissolve in part of the water before adding. Bake for 30-35 minutes at 400°F or until the loaf measures 190°F internally with a digital thermometer. 159 RatingsWhisk together the egg with 1 tablespoon of water in a small bowl. Tip 3: Rye dough isn't as supple as wheat dough. Remove the loaves from the pans and let cool on a cooling rack until cool to the touch. Leave to ferment for around 12 hours. 90 calories, 1. Combine water, sugar, and yeast in a small bowl; let sit until yeast is creamy, about 5 minutes. Score the loaves in your preferred pattern and place them in the oven. Last updated: Nov 13, 2023 • 5 min readCons. Rúgbrauð ( Icelandic pronunciation: [ˈruːɣˌprœyːθ]) is an Icelandic straight rye bread. The Best Rye Bread 0 Reviews Level: Intermediate Total: 4 hr 45 min (includes proofing and cooling times) Active: 30 min Yield: 1 loaf Nutrition. Score the loaves in your preferred pattern and place them in the oven. Bake for 30 minutes until crusty and golden brown. Lowered risk of type 2 diabetes. Mary McMahon. Then take off the lid, lower the temperature to 230°C/450°F, and bake for 25 minutes. Luck of the Rye-rish. Rye. Reduce the temperature to 390°F/200°C and continue baking for 25 minutes. 6 out of 5 stars 70 Reviews Rye Icelandic Rye Bread (Rúgbrauð) 4. 150 g (2 / 3 cup) water. Try both! This is the same bread we use to make our sandwiches; it’s in our popular Reuben Sandwich Kit. Recipes. The dough should pull slightly and may start to come away from sides of the bowl. Take a Scandinavian approach, with an open sarnie made with rye bread and topped with smoked fish, raw fennel, capers and cream cheese. Better heart health. Store in the refrigerator overnight. Repeat feeding with same quantities of flour and water. Stories of Impact. Stir in enough remaining all-purpose flour to form a firm dough. Let rise until it has almost doubled its size (about 1 hour). Step 2. In a nutshell: With all the benefits of rye, it would be unwise to ban bread from a healthy diet. Cover the pot with the lid, and place it on a middle rack in the oven. About 5 to 10 minutes before the end of the kneading cycle, add two teaspoons of caraway seeds. Preheat your oven to the lowest setting (mine is about 50 degrees Celsius) Combine the white rye flour and dark rye flour, wheat flour, water, yeast, vinegar and salt in a bowl. Using a fork, draw the flour into the center and mix lightly. Combine milk, molasses, melted butter, salt, caraway seeds, and all-purpose flour to form a smooth mixture. Make 5 diagonal slashes across the loaves with a sharp knife. Rye bread is made of whole grains, while white bread, which is made of refined flour, is nutritionally empty. Remove 400 ml and feed back into your sourdough starter. 5 g fat (0 g saturated fat), 210 mg sodium, 16g carbs ( <1g fiber, 2g sugar), 10g protein. White bread has very little fibre compared to rye bread. 3g is sugar. Step 2. If using fresh yeast, cream it together with. Cover with a tea towel and leave in a warm place to rise again by about 30 to 50%. water. If it is too wet and sticky, add 1 tablespoon of flour at a time. Then slowly stir the milk into the dry ingredients (the dough hook of a mixer works well). Marble rye bread has some essential minerals like zinc, calcium, iron, etc. Add the levain and 1⅓ cup (300ml) water. Add 2 teaspoons honey. Dissolve the cornstarch in the 1/4 cup water. Spoon into a well oiled and floured standard loaf pan. Spoon in 25 grams of whole-grain rye flour. Flax bread. Punch dough down; shape into 3 loaves. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. Righteous Rye. That said, the exact composition depends on the amount of rye flour used, with darker rye breads containing more rye flour than. Preheat the oven to 220°C/gas mark 7. Cover and allow to rise for another hour. Using the dough hook, mix on medium speed until smooth. In a separate bowl or measuring cup, whisk together the oil, maple syrup, and buttermilk. While kneading make sure to lift the lid and then push the dough into the paddle for kneading with the help of a spatula made of plastic. Place 10 grams of ripe sourdough starter into a glass or ceramic container. 1 tablespoon plus 1 ½ teaspoons active dry yeast (two ¼-ounce envelopes) 2 ¼ cups warm water (110 degrees) 3 tablespoons plus 2 teaspoons honey. Add to flour mixture. Sourdough rye dough is too liquid to bake it without a tin. Russia Beyond describes it as spicy but also sweet and sour, claiming that you may not find anything quite like it. Combine dry ingredients thoroughly. Remove the bread from the oven and transfer it to a rack to. Allow the. STEP 5. Rye bread. According to the American Diabetes Association, any food with a GI over 70 is a high-GI food. Bone health responds well to intake of Calcium, Magnesium, Phosphorus and Vitamin K. This particular version of rye bread is distinguished by the high proportion of wheat flour in the dough, which gives the. Instructions. The veterinarian’s midnight snack – Liver pâté and corned beef on rye bread with raw onions and meat jelly. Reduced blood pressure. Rye bread is unlike any type of bread you’ll ever taste. Relative to wheat, rye is slightly lower in gluten content than and higher in soluble fiber. In a stand mixer bowl, add all wet ingredients and mix well with paddle attachment. Let the shaped dough rise in a warm, draft-free place for 40-50 minutes, until puffy. Don't try to "knead it into shape. Gradually stir in enough remaining bread flour to make a firm dough. Bake the bread for 25 minutes. Brush hot loaf with water, to keep the crust soft. Reserve the rest. In contrast, white bread nutrition is lacking in vitamins and minerals. Then in a mixing bowl mix both flours, yeast, salt, ground coriander and sunflower seeds or chopped walnuts. At that temperature and for that amount of time, you can expect the healthy bacteria to perish in the process. Lightly grease the base of a 2-pound capacity covered bread baker, like. 1 teaspoon salt. Then remove the lid and bake for another 10-15 minutes until the boule is golden brown and interior temperature register 200F/ 93C. Add softened yeast, 3 cups rye flour, and vital wheat gluten (if using) to the milk mixture. Cover with paper towels, then pieces of plastic or damp kitchen towels. About 20 minutes before baking, place a rack in the center of the oven and preheat oven to 450 degrees F. Take out and let cool, if you can stand not digging in, cause it will smell unbelievably delicious. Put the lid on top, and bake for 20 minutes. The perfect rye bread. Distribute the rest of the mixture into two bread molds and refrigerate overnight. It’s made from whole wheat and a seed blend that includes flax seeds, sunflower seeds, sesame seeds, pumpkin seeds, and oats. 223 Ratings Dark Rye Bread. It is almost always. Combine the yeast, sugar, melted butter, egg and milk in a bowl with an electric mixer with a dough hook. When the bread is done, lift the loaf out of the pot using a spatula. Cast Iron Method: Preheat your oven to 450 degrees with your cast iron pan and lid inside the oven. Place the rye bread in the oven and turn the heat down to 160 C (320 F). 2. Instructions. Pour dough in a greased loaf pan and cover tightly with aluminum foil. Next add the remaining beer, the water and the vinegar. A study in the American Journal of Clinical Nutrition found that eating rye leads to better blood-sugar control compared to wheat. Place a cast iron pot or Dutch oven in your oven and preheat it to 500 degrees F. Add 1 1/3 cups (320g) warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds. Turn mixer to low and thoroughly mix dry. Gather the ingredients. Stir together until it is well mixed. In a large bowl or stand mixer, add butter, sugar, and salt. Instructions. Some rye bread formulas often call for a 50/50. Lower the temperature to 200C/390F and bake for another 20-25 minutes until the rye sourdough is nicely browned. While Rye bread contains 603mg of Sodium, Wheat contains only 8mg. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1. Flip the plate and bowl over and lift the dough, parchment and all, into the hot pan. It’s also remarkable because of the ratio of magnesium to calcium, which is 4:1. Bake at 200°F/93°C for 8 hours. 9) Bake the rye bread to perfection. We’ve gathered 12 of our favorite rye bread recipes to get you started on your scrumptious. Add the water-yeast mix to the bowl and knead until you have a dough. It should be soft but not sticky. All you need to do is swap in rye flour for some of the white. Cover the bowl with plastic and let the dough rise at room temperature overnight until the dough has doubled in size, about 12 to 18 hours. Lightly grease a 9"x 4"x 4" loaf pan or a 9" x 5" loaf pan. Instructions. 5g of carbs per 100g which makes these crackers quite high in carbs and not suitable for a keto or low-carb diet. Make a large well in the center and add dough starter. Gradually stir in rye flour and enough. ) 3 cups bread flour. The taste of rye bread can vary. Preheat the oven to 425 degrees. Gradually add rye flour until the dough is manageable, then knead it for about 10 minutes until smooth. Stir in remaining flour and caraway seed to make a stiff batter. Cover and let rise for 20 minutes. Add 2 1/2 cups dark rye flour and beat with a spoon until smooth. Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid. Set the dough in a well-floured bowl, cover with plastic and let rise in a warm place until doubled in bulk, about 1 1/2. Mix together the barm and rye flour in a bowl, adding only enough water to form a ball. Scoring and bake covered (if you have a lid) for 30min. Cover the pan with a kitchen cloth and wait for another 25 minutes. Once the grain mixture has cooled, add honey, melted butter and salt. When the dough has formed a shaggy mass, turn it out onto a lightly floured work surface. But if you look at the ingredient list on. In the bowl of a stand mixer fitted with the paddle attachment, stir together flours, instant sourdough, 3 tablespoons (27g) sunflower seeds, 1 tablespoon (9g) sesame seeds, 1 tablespoon (9g) caraway seeds, and salt by hand. Bake the bread for 15 minutes, then lower the oven temperature to 425°F, and continue baking for 20 to 30 minutes, until the loaf's surface is golden brown. 229 Ratings Pumpernickel Bread II. Check dough consistency after 5 minutes of kneading. Add the water and butter, and mix until well-blended. Preheat the oven to 375°F. this helps to hide the wrinkles and to gain a younger skin. This bread is lower in fat and contains less gluten than wheat-based bread, which makes it a denser, heavier loaf. Remove the bread from the machine when it's. Continue mixing, increasing speed, until dough comes together. Rye bread is a type of bread made with various proportions of flour from rye grain. 8. Preheat oven to 300 F, turning it off immediately once heated. Remove the cling film and dust the surface of the loaf with rye flour. Bake at 350° for 20-25 minutes or until golden brown. Add 1 1/3 cups (320g) warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds. Knead 7 minutes by machine or 10 minutes by hand. Mix 2 cups of warm tap water with 1 tbs of molasses and 1 tbs of granulated sugar together in a large bowl. Rye contains more soluble fibers than wheat, sometimes as much as three times the amount as white-wheat breads. After 40 minutes, knead the dough again and place it in the oiled bread pan. . Remove from the oven and place the pan on a wire rack to cool. Add remaining water, honey, butter, and salt. Then transfer the dough into a Dutch oven or cast-iron soup pot. The bread usually combines rye and wheat, along with molasses and coriander seeds, resulting in a bread with a crispy. Close the lid of the bread machine and set the machine to mix and bake at 3 hours. Preheat your oven to 480ºF / 250ºC with two oven plates. Whisk bread flour, rye flour and yeast together in a medium bowl. Punch down down dough. Slash the bread with a sharp knife or a bread lame. As with. Stir to blend in any liquid on top. Cover with paper towels, then pieces of plastic or damp kitchen towels. Cover the bowl with plastic wrap and a tea towel, and allow to rise in a warm place for about 3 hours. Add coffee, oil and molasses to flour mixture. Then add your flour and salt and mix whole lot together to form a shaggy dough. Rye bread has a distinct and unique flavor profile compared to other types of bread, like wheat or white bread. The dough should be in a soft, tacky ball.