Everything Bagel Rye Bread
We're sure that we're not the only ones out there who love a good everything bagel. The humble bagel has been elevated to icon status in recent years, and for good reason. Crisp on the outside, chewy on the inside, and topped with all sorts of deliciousness, they are simply irresistible. So what could be better than an everything bagel? A loaf of everything bagel rye bread, that’s what!
The recipe takes all of the flavors of your favorite everything bagel and transforms them into a hearty loaf of rye bread that is perfect for any occasion. This hearty loaf is made with our American Rye Flour, which is perfect for creating light, delicious bread with that signature rye tang.
Toast and smear with cream cheese or make a breakfast sandwich with a fried egg and bacon. The possibilities are endless! So go ahead and indulge in a delicious slice (or two). Your taste buds will thank you!
Different brands of “Everything Bagel” seasonings have differing levels of saltiness. Be sure to adjust the salt in the recipe accordingly.
Everything Bagel Rye Bread
Ingredients
- 2 ¼ cups The Old Mill Miller's Choice Unbleached Flour
- 1 cup The Old Mill American Rye Flour
- ½ cup The Old Mill Classic White Bread Flour
- 1 tsp. salt
- 2 ½ tsp. instant yeast
- 1 ½ cups warm water, 100-110F
- 6 Tbsp. everything bagel seasoning
Instructions
- Combine plain flour, rye flour, bread flour, salt, and yeast in a large bowl. Add water and 4 tablespoons everything bagel seasoning and stir until combined, kneading a few times at the end to incorporate any dry bits of flour. Cover and let stand at warm room temperature at least 2 hours until puffy and doubled in size.
- With floured hands, fold dough over itself a few times, and shape into a ball. Place ball on a sheet of parchment paper, seam side down. Moisten surface of dough lightly with water. Sprinkle with remaining 2 tablespoons everything bagel seasoning, pressing gently to adhere. Cover and let rise at warm room temperature 1 hour or until almost doubled.
- About 30 minutes before baking, place a large Dutch oven with its lid in oven and preheat to 450F. Remove lid and carefully lift parchment and dough ball into Dutch oven. Score the top of the loaf with a sharp knife, about 2 inches long and ½ inch deep. Place lid on top and bake 30 minutes. Remove lid and bake 5 minutes longer or until well browned and internal temperature is 205F. Remove bread from Dutch oven to cool completely on a wire rack.