Small Rye Bread with Cheese
A delightful bite of rustic rye, topped with rich, melting cheese.
⏱️ 25 min🍽️ Serves 1
🔥 280 kcal💪 12g protein🍚 30g carbs🥑 12g fat🌾 4g fibreper serving
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servings
Ingredients
- 🌾200 g rye flour
- 🍚100 g all-purpose flour
- 🦠7 g active dry yeast
- 🧂½ tsp salt
- 🍬1 tsp sugar
- 💧200 ml warm water
- 🫒1 tbsp olive oil
- 🧀150 g cheddar cheese, shredded
- 🌿½ tsp caraway seeds
Pro tips
- For extra flavor, you can add a tablespoon of dark beer to the dough mixture.
- If you don't have cheddar, any good melting cheese like Gruyere or Monterey Jack will work.
- Leftover bread can be toasted for breakfast or used for mini sandwiches.
- To achieve a crispier crust, place a shallow pan of water on the bottom rack of the oven while baking.
Method
- 1In a large bowl, combine rye flour, all-purpose flour, yeast, salt, and sugar. Mix well.
- 2Gradually add warm water and olive oil to the dry ingredients, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- 3Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 60-90 minutes, or until doubled in size.
- 4Punch down the dough gently, then divide into 4 equal portions. Shape each portion into a small, round loaf.
- 5Place the loaves on a baking sheet lined with parchment paper. Sprinkle shredded cheddar cheese and caraway seeds evenly over the top of each loaf.
- 6Preheat oven to 200°C (390°F). Bake for 15-20 minutes, or until golden brown and the cheese is bubbly.
- 7Remove from oven and let cool slightly on a wire rack before serving.