Le Cordon Bleu

Pain de Seigle

Rye Bread

banner
Preparation info
  • About 2 pounds of dough for

    1

    large loaf or 2 small loaves
    • Difficulty

      Easy

Appears in
Pâtisserie & Baking Foundations
Pâtisserie & Baking Foundations

By Le Cordon Bleu

Published 2012

  • About

Rye bread is traditionally served with oysters, spread with salted butter. Rye flour absorbs more water than regular flour and the dough is a bit heavier to work with.

Ingredients

Quantity Ingredient
U.S. Metric
12½ o

Method

  1. Make the fermented dough (pâte fermentée) (see Pâtisserie and Baking Foundations).
  2. Place the flour on a clean work surface and make a well (fontaine) in the center. Add the yeast: and water and stir to dissolve. Add the salt, then add the fermented dough (pâte fermentée). Gradually incorporate the flour. Knead the dough until smooth