Ingredients
Scale
- 2 cups whole rye flour
- 1/2 cup vital wheat gluten
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tablespoon honey (optional)
Instructions
- In a large mixing bowl, combine the whole rye flour, vital wheat gluten, and salt.
- Add warm water to the dry ingredients and mix until a sticky dough forms.
- Cover the dough with a damp cloth and let it rest in a warm place for about an hour.
- Once the dough has doubled in size, shape it into a loaf and place it in a greased pan.
- Bake in a preheated oven at 375°F (190°C) for about 30-35 minutes or until golden brown.
Notes
- Store leftover light rye bread in an airtight container at room temperature for up to three days.
- For longer storage, freeze slices in a freezer-safe bag for up to three months.
- Light rye bread is versatile and can be used for sandwiches, toasting, or served with soups and salads.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Low-calorie
Nutrition
- Serving Size: 1 slice
- Calories: 100 Kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg