Chewy Semolina Rye Bread

Recipe by Christine Heyn
82 Reviews 4.5 out of 5 stars

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!

Prep
15 mins
Bake
25 to 30 mins
Total
2 hrs 40 mins
Yield
1 loaf
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Chewy Semolina Rye Bread

Instructions

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  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 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.

  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.

Tips from our Bakers

  • Seeds are an optional topping, but add nice flavor and crunch. Our Artisan Bread Topping or Everything Bagel Topping are both great choices. To ensure that the seeds stick, it is helpful to brush the dough with an egg wash (1 large egg beaten with 1 tablespoon of water) before adding the seeds.

  • To bake in a glazed long covered baker: Double the recipe and after the first rise, shape the dough into a 10" log. Cover with the baker's lid and let rise until the dough domes about 1" above the rim of the baker's base, about 60 to 90 minutes. Toward the end of the rising time, preheat the oven to 400°F.

    When the dough has risen, remove the lid and brush the top with beaten egg and sprinkle with seeds, if using. Slash the bread, replace the cover, and bake for 30 minutes. Remove the lid and bake for 5 to 10 minutes more, until the top is golden brown and the center reads 190°F when measured with a digital thermometer. Remove from the oven and tilt out of the pan to cool on a rack.

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