Porter House Rye Bread Recipe

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Porter House Rye Bread

Sometimes, you just need a big, flavorful bread. Not just a basic rye, but something with a lot of bold flavors and textures. For that, I created this Porter House grainy rye bread.

Not only does this bread benefit from the addition of a variety of seeds - caraway, mustard, pumpkin, and celery - but also the addition of onion and garlic puree. The resulting bread has a beautiful complexity, without being overbearing at all. Eat this fresh out of the oven with a bit of butter, or make a sandwich from it - it's actually quite versatile!

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5 from 1 vote

“Porter House” Grainy Rye Bread

Not only does this bread benefit from the addition of a variety of seeds – caraway, mustard, pumpkin, and celery – but also the addition of onion and garlic puree. The resulting bread has a beautiful complexity, without being overbearing at all. 

Prep Time20 mins

Cook Time55 mins

Rising Time1 hr 30 mins

Total Time2 hrs 45 mins

Course: Bread

Cuisine: European, German

Keyword: Bread, bread making, grainy bread, How to make bread, rye bread, rye flour, seed bread

Servings: 1 Loaf

Calories: 3765kcal

Author: Marie Porter

Ingredients

• 2 Tbsp Molasses
• 2 ½ cups Warm Water
• 1 Tbsp Active Dry Yeast
• 4 cups All-Purpose Flour
• 2 ½ cups Rye Flour
• 2 ½ tsp Salt
• 1 Tbsp Caraway Seeds
• 1 Tbsp Mustard Seeds
• 1 Tbsp Sesame Seeds
• 4 Tbsp Pumpkin Seeds
• ½ tsp Cracked Black Pepper
• ½ tsp Celery Seed
• ½-1 Small Onion peeled and chopped
• 1 Garlic Clove pressed
• ¼ cup + 1 Tbsp Olive Oil (divided)
• Cornmeal
• 1 Large Egg
• 1 tbsp Water

Instructions

• Add molasses into warm water, stir till well blended. Add yeast and stir again. Allow to sit (somewhere warm!) for 10 minutes.
• In a large mixing bowl, combine flours and salt.
• In a spice grinder – or with a mortar and pestle – grind seeds until well cracked/broken, add to mixing bowl.
• Puree onion together with garlic until smooth. Add to mixing bowl, along with ¼ cup olive oil and yeasty water mixture, mix until everything is well blended. Dough should ball easily – if it’s too wet, add a bit of flour. If it’s too dry, add a bit more water. Knead for ~ 5 minutes, or until smooth and elastic.
• Put 1 tbsp olive oil into a large bowl, add dough, flip over to coat. cover with plastic wrap and allow to rise in a warm place for one hour, or until doubled.
• Spread about ¼ cup of cornmeal (your mileage may vary) over a baking sheet. Form dough into a large “football” shape loaf, place in the center of the cornmeal coated baking pan. Allow to rise for another 30 minutes or so.
• Preheat oven to 350F. Whisk egg and water together until smooth – this is your egg wash.
• Once dough has completed its second rise, brush with egg wash.
  
• After applying the egg wash, use a shapr knife to cut a few slits across the top of the loaf, cutting about 1″ deep in the middle.
  
• Bake for 45-55 minutes until golden brown. Finished bread will sound hollow when you knock on the bottom of the loaf.
  

Notes

Note: Nutritional information provided is for the entire loaf, not per serving.

Nutrition

Calories: 3765kcal | Carbohydrates: 627g | Protein: 107g | Fat: 96g | Saturated Fat: 15g | Cholesterol: 164mg | Sodium: 5954mg | Potassium: 2833mg | Fiber: 55g | Sugar: 38g | Vitamin A: 238IU | Vitamin C: 6mg | Calcium: 460mg | Iron: 40mg

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