Easy Overnight Dark Rye Bread
Updated: Sep 3, 2020
I have a confession: I am obsessed with bread. In my youth, it was not uncommon for me to eat an entire loaf in one sitting. You read that correctly. An entire loaf in one sitting. I have sat down with an entire baguette, loaf, bakers' dozen buns, and have eaten it all.
Approaching the big 3-0 my body does not handle carbs the same way it used to. And even though my mouth waters everytime I pass the bakery section at the local market, I refrain unless I have plans to share the bread with others during a meal or two.
That being said, I love making breads and sometimes I love best the ones that require the least amount of effort. T prefers darker breads like Rye and Pumpernickle, whereas I am more into brioche and challah. We both love sourdough, but I have yet to successfully succeed at making that at home. Let's just say that the "Mother Dough" and I are at odds.
Here is a Dark Rye Bread recipe that I found after I ran out of bread, and then I realized I also ran out of eggs... and butter. It doesn't require a ton of dishes or elbow grease, and most of the time is spent waiting for the bread to rise. I have used Bread Flour instead of Spelt Flour, and instant yeast instead of fresh, and it all still works just fine. Ideally, the point of this bread is that you mix everything together, and then leave it alone overnight prior to baking. Real simple! Looking for the Rye flour? You can always grab some Bob's Red Mill at your local supermarket or online.
Want it fresh for a weekend breakfast? If you make the dough in the early afternoon or late morning, the first proof will be done by the early-early morning the next day allowing for a 2nd proof and then just enough time to pop it in the oven for breakfast. :)
P.S. What are some of your favorite baked goods to make when you know you are lacking key ingredients for more traditional items?
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