Baking Rye Bread in Bengaluru’s Monsoon Break
After days of heavy showers, Bengaluru has gifted us a rare sunny week in the middle of the monsoons. The cool breeze lingers, but the light pouring in through the windows makes it perfect for baking. On such afternoons, nothing is more comforting than the smell of fresh rye bread rising in the kitchen.
The Recipe
Higher temperatures help bread proof faster, but for better flavor, a slower fermentation is key. Sourdough rises slowly, allowing rich flavors to develop. Sometimes, letting the dough rest overnight in the refrigerator creates a more complex taste. The yeast pauses, but the bacteria continue breaking down starches into sugars, giving the bread a tangy, caramelised crust the next day.
For this rye loaf, we tested the sugar levels—first 3 tablespoons, then 2. The lower sugar version lacked a certain depth, so next time we’ll settle on 2½ tablespoons. Bread is, after all, about balance—between patience, heat, and flavor.
Why Rye Bread in Monsoon?
Rye bread pairs beautifully with a cup of masala chai while rain clouds gather again on the horizon. Its earthy texture and sweet-sour notes make it ideal comfort food. In Bengaluru’s monsoon rhythm—rain, pause, sunshine, and back again—baking offers a sense of grounding warmth.
Closing Thoughts
As the skies clear, baking rye bread becomes both ritual and joy. The crisp crust, the aroma, and the shared slices remind us that food is more than sustenance—it is memory, comfort, and connection. If you’re in Bengaluru this monsoon break, try baking your own loaf. The sun outside and the bread inside will make the season unforgettable.
This post titled "Baking Rye Bread in Bengaluru’s Monsoon Break" was published under category "Food & Recipes" and last updated August 20, 2025.
Images generated using AI
Image generation using : Stable Diffusion, grok, Flux, Krea.ai, chatGPT/Sora
