Bread Baking: Malted Barley Dark Rye Sandwich Loaf

Name: Bread Baking: Malted Barley Dark Rye Sandwich Loaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lukewarm water; 2 1/2 teaspoons yeast; 1 tablespoon pale chocolate barley malt; 1/2 cup dark rye flour; 1/2 cup rye flakes; 2 tablespoons sugar; 2 cups bread flour; 2 teaspoons salt; 1/4 cup Greek-style yogurt; 1 tablespoon olive oil

Servings: persons

1
In the bowl of your stand mixer, combine water, yeast, barley malt, rye flour, rye flakes, and sugar. Whisk to combine it all, cover the bowl with plastic wrap, and set aside for a hour. It will be bubbling vigorously and look like something that dinosaurs used to fall into.
2
Add the bread flour, salt, yogurt, and olive oil. Knead with the dough hook until the dough gathers around the dough hook, cleans the sides of the bowl, and becomes elastic. It will still be sticky.
3
Drizzle with a little more olive oil to cover all sides of the dough in the bowl. Cover the bowl with plastic wrap again, and set aside until doubled in size, about 45 minutes.
4
Preheat the oven to 350u00b0F and sprinkle cornmeal on the bottom of a 9-by-5-inch loaf pan.
5
Sprinkle flour on your work surface and transfer the dough to the counter. Knead the dough by hand a bit, then form into a log that will fit the length of the loaf pan, and place it in the pan.
6
Cover the loaf pan with plastic wrap and set aside until it has risen to just above the top of the pan, about 30 minutes.
7
When the loaf has fully risen (if you poke the side of the dough gently with a fingertip, the indent will stay rather than bouncing back), slash the top of the loaf as desired and bake at 350u00b0F for 35 to 45 minutes, until nicely browned and the loaf sound hollow when tapped.
8
Remove the loaf from the pan and cool completely on a rack before slicing.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup lukewarm water, 2 1/2 teaspoons yeast, 1 tablespoon pale chocolate barley malt, 1/2 cup dark rye flour, and more.

Yes, Bread Baking: Malted Barley Dark Rye Sandwich Loaf Recipe falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread Baking: Malted Barley Dark Rye Sandwich Loaf Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions