rye bread

Warm, crusty and gently tangy, this rye bread is an approachable loaf that yields a tender crumb and the classic rye flavor. Ideal for sandwiches, toasting, or serving with hearty soups, this recipe balances light rye flour with bread flour for a lighter texture while keeping that unmistakable rye taste.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Rising Time 1 45

Total Time 3 30

Course Bread

Cuisine American, European

Servings loaves

Calories 1400 kcal

Equipment

Loaf pan
Mixing Bowl
Stand mixer (optional)

Ingredients

Dough

2 cups warm water about 105–115°F (lukewarm)
2 1/4 tsp active dry yeast one packet
2 tbsp granulated sugar
2 tbsp molasses or dark syrup for color and depth
2 tbsp unsalted butter melted, or neutral oil
2 tsp salt
1 cup light rye flour
4 cups bread flour may need slightly more or less for kneading
1 tbsp caraway seeds optional, for classic rye aroma

Instructions

Bloom the yeast: stir the yeast and sugar into the warm water and let sit 5–10 minutes until foamy.
Mix dry ingredients: combine bread flour, rye flour, salt, and caraway seeds in a large bowl.
Add wet ingredients and form dough: stir in the foamy yeast mixture, molasses, and melted butter until a shaggy dough forms.
Knead the dough: knead by hand 8–10 minutes (or 5–7 minutes in a mixer) until smooth and elastic, adding flour sparingly as needed.
First rise: place the dough in an oiled bowl, cover, and let rise in a warm place until doubled, about 1–1¼ hours.
Shape the loaf: punch down the dough, shape into two loaves or one large loaf, and place in greased loaf pans or on a baking sheet.
Second rise: cover and let the shaped loaves rise until puffy and nearly doubled, about 45–60 minutes. Preheat oven to 375°F (190°C) toward the end of this rise.
Bake: slash the tops if desired and bake 30–40 minutes until deep brown and the loaf sounds hollow when tapped. Internal temperature should reach about 200–205°F (93–96°C).
Cool: remove from pans and cool on a rack at least 1 hour before slicing to finish setting the crumb.

Notes

For a shinier crust, brush the hot loaf with melted butter right after it comes out of the oven.

Store wrapped at room temperature for 2–3 days or slice and freeze for longer keeping.

Nutrition

Calories: 1400kcalCarbohydrates: 260gProtein: 40gFat: 8gSaturated Fat: 4gCholesterol: 10mgSodium: 1600mgPotassium: 300mgFiber: 12gSugar: 20gVitamin A: 200IUCalcium: 120mgIron: 8mg

Keyword homemade, rye, yeast

Tried this recipe?Let us know how it was!