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. 

Course Bread

Cuisine European, German

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

Prep Time 20 minutes

Cook Time 55 minutes

Rising Time 1 hour 30 minutes

Total Time 2 hours 45 minutes

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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