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Rye Bread is a soft light loaf of heavenly flavor and a crust that’s to die for! Super easy and wholesome, you and your loved ones are going to love this homemade bread!
Rye is rich deep slightly sour flavored bread perfect for slicing and toasting. Try this full-bodied bread as Avocado Toast, Grilled Cheese, or make the BEST Corned Beef Sandwich Ever!
Delicious Rye Bread
Rye bread gets a bad rap sometimes, people either love it or they hate it. If you have been on the fence about rye bread then you have to try this recipe. It will change the way you feel about rye! This delicate loaf is light with a tender crumb and crusty crust. The combination of caraway, molasses, and flours creates the perfect balance of flavors so it’s not overwhelming or too powerful. It’ll be just perfect! This recipe couldn’t be any easier too. Just mix, knead and rise. The slashes on the loaf will help the loaf keep its shape and forms a fun design.
I love using this homey bread to make Reuben sandwiches or slice it and toast it to have with a steamy bowl of Stuffed Cabbage or Cheese Soup. If you are new to rye bread then use medium rye flour which is lighter than dark rye flour. The dark rye flour has a slightly natural molasses flavor that when combined with the molasses in the recipe is rich and deep in flavor. The medium rye flavor will give a more balanced flavor, but both are absolutely amazing. Either way you have to try this recipe. You are going to love it!
Ingredients Needed For Rye Bread
The sweetness and deep full flavor of molasses, combined with rye and caraway create the classic rye flavor. Making it from scratch is way easier than you think. Rediscover the beauty of rye bread again.
- Packet Active Dry Yeast: This is the same as 2 ¼ tsp or ¼ ounce of yeast.
- Molasses: Use a good quality molassess, but avoid black strap, as it isn’t as sweet.
- Whole milk room temperature: If you need to bring it to room temperature quickly you can microwave it on 50% power in 1 minute intervals till slightly warm.
- Salt: This is probably one of the most important ingredients in bread. It helps bring out and enhance the flavor of bread, do not skip it.
- Vegetable oil: I like to use canola oil, it has a mild flavor so I know it won’t adjust the flavor at all.
- Bread flour: This has a higher content of protein which will create more gluten, and more gluten is what will give the bread its structure and rise.
- Whole wheat flour: If you can find Whole Wheat Bread flour, use that, otherwise regular whole wheat flour will be just fine.
- Rye flour: This is essential for creating the flavor and color.
- Caraway seeds: This is the traditional seed in rye bread that gives the rye bread it’s classic flavor.
How to Make Rye Bread
If you can make bread, you can make rye bread. This loaf can take longer to rise than some other loaves, so be patient. The wait will be worth it, I promise.
- Dissolve: In the bowl of a mixer combine the warm water (about 105°), molasses, and yeast. Let sit for about 5 minutes until the yeast is nice and frothy.
- Combine and Knead: Add in the milk, salt, vegetable oil, bread flour, whole wheat flour, rye flour and caraway seeds. Use the hook attachment to mix on low until combined and then bring the speed up to medium and knead for about 8-10 minutes until the dough is smooth.
- Let it rise: Oil a large bowl and transfer the dough into it. Cover it with a kitchen towel and set the bowl aside in a warm place for about 1 ½-2 hours, or until the dough has doubled in size.
- Shape: When the dough has doubled, punch it down and turn out onto a clean counter. Allow it to rest for about 5 minutes before using your hands to gently pull the dough on the counter to shape it into a round loaf. Place the loaf carefully on a parchment lined baking sheet. Cover and allow to rise for another hour.
- Bake: About 40 minutes into the second rise, preheat the oven to 425°. Slash the bread with a sharp knife or a bread lame. Place in the oven and bake for about 30-35 minutes, until golden brown.
- Cool: Allow the loaf to cool for at least 20 minutes before slicing.
Tips for Making Homemade Rye Bread
Rye Bread is dense, aromatic dark bread that is perfect for sandwiches or toasting and enjoying with butter or a schmear of cream cheese. It requires a few special ingredients but they make all the difference in the best rye bread!
- Rye Flour: Most grocery stores will have dark rye flour available, sometimes just called rye flour. This is the one you want. If you happen to buy light rye flour, it will yield a lighter bread with a less intense flavor.
- Bread Flour AND Whole Wheat Flour: You certainly could use just rye flour and bread flour in this recipe, but the addition of whole wheat flour gives this loaf a much heartier texture. If you want to have a higher rising loaf, I would suggest replacing the whole wheat flour with all-purpose flour.
- Caraway Seeds: Don’t skip these! The caraway seeds are what give this loaf that distinct rye bread flavor. They’re rich and earthy and absolutely a necessity in this recipe!
- Slow Rise: Rye bread takes longer to rise, so it may take a bit of patience to wait for the loaf to double in size. The second rise typically goes slower than the first.
- Shaping The Loaf: Rye dough is not as elastic as bread dough made with wheat flour, so it can take some work to ge it shaped. I’ve found it’s best to shape it well before the first proof and then gently pull it back into the ball shape after punching it down.
Storing Homemade Rye Bread
Homemade Rye Bread doesn’t have any preservatives in it, so the shelf life is just a few days at room temperature but can be extended an extra day or two if kept in the fridge.
Room Temp: Store the bread in an airtight container or a large ziplock bag for 2-3 days.
Fridge: Extend your bread’s shelf life to 4-5 days when stored in an airtight container or large ziplock bag in the fridge. It’s best to let it come to room temperature before slicing.
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In the bowl of a mixer combine the warm water (about 105°), molasses, and yeast. Let sit for about 5 minutes until the yeast is nice and frothy.
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Add in the milk, salt, vegetable oil, bread flour, whole wheat flour, rye flour and caraway seeds. Use the hook attachment to mix on low until combined and then bring the speed up to medium and knead for about 8-10 minutes until the dough is smooth.
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Oil a large bowl and transfer the dough into it. Cover it with a kitchen towel and set the bowl aside in a warm place for about 1 ½-2 hours, or until the dough has doubled in size.
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When the dough has doubled, punch it down and turn out onto a clean counter. Allow it to rest for about 5 minutes before using your hands to gently pull the dough on the counter to shape it into a round loaf. Place the loaf carefully on a parchment lined baking sheet. Cover and allow to rise for another hour.
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About 40 minutes into the second rise, preheat the oven to 425°. Slash the bread with a sharp knife or a bread lame. Place in the oven and bake for about 30-35 minutes, until golden brown.
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Allow the loaf to cool for at least 20 minutes before slicing.
Serves: 12
Calories156kcal (8%)Carbohydrates27g (9%)Protein5g (10%)Fat4g (6%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat1gCholesterol2mg (1%)Sodium302mg (13%)Potassium174mg (5%)Fiber3g (12%)Sugar4g (4%)Vitamin A37IU (1%)Vitamin C1mg (1%)Calcium44mg (4%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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