You almost need to be a Forking Master Baker to bake a “real Delicious Rye Bread” because it truly isn’t the easiest bread to bake. Luckily you can bake some forking delicious Rye Flat Bread if you know what to put in it. My recipe produces a soft Rye Flatbread that taste like the crust part of Rye Bread.
Ingredients (set oven to 400 degrees)
1 Cup Rye Flour
1/4 Cup Corn Meal
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1 Tablespoon Canola Oil
Maybe a Tablespoon or two of Caraway Seeds
1/2 Cup Dill Pickle Brine (preferably home made)
Fresh Crushed Sea Salt
a small amount of Semolina Flour
and More Caraway Seeds about 1-2 Tablespoons
Combine all ingredients except for Fresh Crushed Sea Salt, Semolina Four, and maybe 1-2 Tablespoons Caraway Seeds. Mix well and Form in a thick log shape
and place on parchment paper and use more parchment paper so the dough doesn’t stick to your rolling pin.
Roll real thin like a Tortilla and remove the above Parchment Paper. Place lower parchment Paper with Flat Dough on a baking sheet.
Now sprinkle with Fresh Crushed Sea Salt, a small amount of Semolina Flour, and More Caraway Seeds. Press them into dough so they stay.
After about 10 minutes in a 400 degree oven you will have this.
Forking Good and Forking Easy! You don’t have to be a Master Baker to Bake Rye Flatbread.