Name: Mom’s Rye and Whole Wheat Bread Recipe
Prep time: 6 h
Cook time: 55 min
Total time: 6 h 55 min
Cuisine: American
Ingredients: 2 1/4 cups lukewarm water (about 100˚F); 2 tsp active dry yeast; 2 Tbsp canola oil plus more for greasing; 1/2 Tbsp salt; 1 1/2 Tbsp sugar; 3/4 cup whole wheat flour; 3/4 cup rye flour; 3/4 cup better for bread flour; 2 1/2 cups better for bread flour (divided as 1/2 cup then 2 cups)

Description

This classic Mom’s Rye and Whole Wheat Bread recipe combines the hearty flavors of rye and whole wheat flours with a tender crumb achieved through a careful slow rise and gentle mixing. Using a stand mixer with a dough hook, this recipe produces two delicious loaves of homemade bread with a golden crust and moist interior, perfect for sandwiches or toast.

Ingredients

Scale

Liquids and Yeast

2 1/4 cups lukewarm water (about 100˚F)
2 tsp active dry yeast
2 Tbsp canola oil plus more for greasing

Dry Ingredients

1/2 Tbsp salt
1 1/2 Tbsp sugar
3/4 cup whole wheat flour
3/4 cup rye flour
3/4 cup better for bread flour
2 1/2 cups better for bread flour (divided as 1/2 cup then 2 cups)

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Instructions

Mix liquids and dissolve salt and sugar: In a large KitchenAid mixer bowl, combine the lukewarm water, sugar, and salt. Stir until fully dissolved to prepare the yeast starter environment.
Sift flours and yeast, then mix: Sift together the whole wheat flour, rye flour, better for bread flour, and yeast directly into the salted water mixture. Ensure nothing left in the sifter is discarded; add it all to the bowl. Whisk until smooth and let the mixture rise, uncovered, on the counter for about 3 hours, stirring every hour until bubbly.
Add more flour gradually while mixing: Attach the dough hook to your mixer and add 1/2 cup better for bread flour to the starter. Mix well, scraping the bowl as needed. Then, gradually add the remaining 2 cups bread flour one heaping tablespoon at a time, allowing the dough to absorb each addition thoroughly. This process takes about 20 minutes.
Add oil and continue mixing: Incorporate 2 tablespoons canola oil into the dough and continue mixing on speed 2 for about 20 more minutes. The dough will go through phases of sticking and becoming less sticky. Once the dough no longer sticks to the bowl, remove the hook and let the dough rise, uncovered, in the bowl until doubled in volume, approximately 45 minutes.
Prepare pans and shape dough: Grease your bread pans, counter, and hands lightly with canola oil. Punch down the risen dough to release gas and transfer it to the counter. Pinch the dough into two equal sections and place each piece into a greased bread pan. Shape the dough neatly to fill corners without gaps.
Final rise and bake: Let the dough rise on the counter until it has grown 2 1/2 to 3 times its original size, about 1 1/2 hours. Bake the loaves at 360˚F for 55 minutes until golden and cooked through.
Cool and finish: Once baked, immediately brush the tops of the loaves with butter for a soft, flavorful crust. Remove bread from pans and cool on a wire rack to prevent sogginess from steam inside the pans.

Notes

Ensure water used is around 100˚F to activate yeast properly without killing it.
Do not discard any flour left in the sifter after sifting; it contains valuable flour for the dough.
Mixing times are long to develop gluten and ensure proper texture.
Let bread cool completely on wire racks to maintain crust texture.
Using canola oil for greasing keeps bread from sticking and adds tenderness.