Rye Bread Recipe

Here’s a classic Rye Bread recipe that’s flavorful, slightly dense, and perfect for sandwiches or eating on its own with butter.

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🥖 Traditional Rye Bread Recipe

Ingredients (for 1 loaf)

Dry Ingredients:

• 2 cups (250 g) rye flour

• 1 ½ cups (180 g) bread flour (or all-purpose flour)

• 1 ½ tsp salt

• 1 tbsp caraway seeds (optional, for traditional flavor)

Wet Ingredients:

• 1 ½ tsp active dry yeast

• 1 ¼ cups warm water (100–110°F / 38–43°C)

• 1 tbsp molasses or honey

• 1 tbsp vegetable oil (or melted butter)

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🥣 Instructions

Step 1: Activate Yeast

1. In a small bowl, mix warm water, yeast, and molasses/honey.

2. Let it sit for 5–10 minutes until foamy (proofing the yeast).

Step 2: Make the Dough

1. In a large mixing bowl, combine rye flour, bread flour, salt, and caraway seeds (if using).

2. Add the yeast mixture and oil.

3. Mix until a rough dough forms.

Step 3: Knead

• Knead by hand or with a stand mixer for 8–10 minutes. The dough will be slightly sticky due to rye flour—add a little more bread flour if too wet, but don’t overdo it.

Step 4: First Rise

• Place dough in an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 5: Shape and Second Rise

1. Punch down the dough and shape into a round or oblong loaf.

2. Place on a parchment-lined baking sheet or into a greased loaf pan.

3. Cover loosely and let rise for another 45–60 minutes.

Step 6: Bake

1. Preheat oven to 375°F (190°C).

2. Bake for 35–40 minutes, or until the loaf sounds hollow when tapped on the bottom and has a golden-brown crust.

Step 7: Cool

• Cool completely on a wire rack before slicing.

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🔁 Variations

• Add 1 tsp cocoa powder for deeper color and flavor (common in deli-style rye).

• Use sourdough starter instead of yeast for a tangier loaf (ask if you’d like a sourdough version).

• Replace up to ½ cup of water with buttermilk or beer for a richer taste.