Cocktail Rye Bread
Soft, chewy cocktail rye bread rounds that are perfect for dips, spreads, and small sandwiches.
Servings: 24 cocktail slices
Ingredients
For the Rye Bread
- 2 ½ cups bread flour divided
- 1 cup rye flour divided
- 2 ¼ teaspoons active dry yeast or instant yeast, 1 packet
- 1 ¼ cups warm water about 120 to 130 degrees F
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 teaspoons molasses
- 1 tablespoon caraway seeds optional
Instructions
- In a stand mixer bowl, combine warm water, yeast, and sugar.
- Add rye flour, bread flour, and salt. Mix with the dough hook until combined.
- Knead on medium speed for about 6–7 minutes until smooth.
- Place dough in a greased bowl, cover, and allow to rise for 45–60 minutes until doubled.
- Roll dough into a rectangle about ½-inch thick.
- Cut into small rounds and place on a parchment-lined baking sheet.
- Allow to rise for another 20–25 minutes.
- Bake at 375°F for 16–18 minutes until lightly golden.
- Cool before slicing or serving.
Notes
- Yield – About 24 cocktail bread slices.
- Presentation – Cut into small rounds and serve with dips or sandwich fillings.
- Flavor Tips – Add 1 teaspoon caraway seeds for a classic rye flavor.
- Technique – If the dough feels sticky, add a little extra bread flour while kneading.
- Variations – Try using dark rye flour for a deeper flavor.
- Storage – Store in an airtight container at room temperature up to 3 days or freeze for longer storage.
Nutrition
Calories: 75kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 98mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg