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Chewy Semolina Rye Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Christine Heyn

Chewy Semolina Rye Bread Recipe Chewy Semolina Rye Bread Recipe

This recipe comes from reader Christine Heyn. She writes, "My family just loves the Italian bread I make with King Arthur flours using semolina and bread flour. I decided to try combining semolina with rye and bread flour to make a hearty sandwich loaf. I hope you like the results as much as we do and will share it with your readers."

We love this bread — the dough is very easy to work with, the texture is soft (but chewy), and the taste is delicious. Thanks, Christine!

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At a glance

Prep
Bake
Total
Yield
1 loaf
Nutrition information

Ingredients

Choose your measure:

Dough

Topping

  • poppy, sesame, or the seeds of your choice

Instructions

  1. In a large bowl, or in the bucket of your bread machine, combine all of the dough ingredients.
  2. Mix, then knead — by hand, mixer or bread machine — until you've made a smooth, slightly sticky dough. Allow the dough to rise, covered, for 1 hour.
  3. Gently deflate the dough, and shape it into a round or oval loaf; place the loaf on a lightly greased or parchment-lined baking sheet. Or shape the dough into an 8" log, and place it in a lightly greased 8 1/2" x 4 1/2" bread pan.
  4. Cover the loaf with lightly greased plastic wrap, and let it rise until it's very puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat your oven to 400°F with a rack in the center.
  5. Remove the plastic. Spritz the loaf with water, and sprinkle it with the seeds of your choice, if desired.
  6. Bake the bread for 25 to 30 minutes, tenting it with aluminum foil after 20 minutes to prevent over-browning. When the loaf is fully baked, a digital thermometer inserted into its center should register 190°F.
  7. Remove the bread from the oven, and place it on a rack to cool. If it's in a loaf pan, turn it out of the pan onto the rack. Cool completely before slicing. Store the well-wrapped bread at room temperature for several days; freeze for longer storage.
  8. Yield: 1 loaf.

Nutrition Information

  • Serving Size 1 slice
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 104
  • Calories from Fat
  • Total Fat 2g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium 201mg
  • Total Carbohydrate 18g
  • Dietary Fiber 2g
  • Sugars 1g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.