Rye Bread Recipe

Homemade Rye Bread has great flavor thanks to honey, caraway seeds and a long slow rise. Start this rye bread recipe night before to have fresh bread for lunch.

I’m a huge fan of rye bread in just about any form. If you’ve got a bread starter I highly recommend my Sourdough Rye Bread, Sourdough Rye Crisp Bread or Sourdough Pumpernickel Bread.

But this rye bread recipe is so easy there’s no reason not to bake it yourself.

If you want fresh bread for lunchtime, start the night before and your bread is half way done when you get out of bed.

And that overnight rest is not only good for you, it’s also really good for the taste and texture of your Rye Bread.

Caraway Rye Bread

This seeded light-colored, soft rye bread is delicious for deli sandwiches — corned beef on rye, anyone? Take it up a notch by replacing the water in the recipe with a secret, flavorful ingredient. (See the baker’s tips, below, for details.)

Prep: 10min

Total: 3h25min

Yield: 18

Serving Size: 44g

Nutrition Facts: servingSize 44g, calories 100 calories, Carbohydrate 18g, Cholesterol 5mg, Fiber 1g, Protein 4g, Sodium 200mg, Sugar 1g, Fat 1.5g, Saturated Fat .5g, Trans Fat 0g

Ingredients:

• 1 cup (227g) water lukewarm
• 1 cup (106g) King Arthur White Rye Flour King Arthur Organic Medium Rye Flour or King Arthur Organic Pumpernickel Flour*
• 4 teaspoons (14g) granulated sugar
• 2 1/4 teaspoons instant yeast
• 1/2 cup (113g) sour cream or plain Greek yogurt
• 1 to 2 tablespoons (7g to 14g) caraway seeds to taste
• 1 1/2 teaspoons (9g) salt
• 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour or 2 1/3 cups (247g) First Clear Flour
• 3 tablespoons (25g) vital wheat gluten or King Arthur Rye Bread Improver optional for best rise

Instruction:

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter. Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead., Add the remaining ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until it’s fairly smooth. The nature of rye dough is to be sticky, so don’t be tempted to add too much flour., Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes., Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf. Place them on a lightly greased or parchment-lined baking sheet., Cover the loaves, and let them rise until they’re noticeably puffy, about 90 minutes. Towards the end of the rise, preheat the oven to 350°F., Just before they go into the oven, spritz the loaves with water, and slash them about 1/2″ deep. The oval loaves look good with one long, vertical slash; the rounds, with two or three shorter slashes across the top., Bake the loaves for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 205°F to 210°F. The single, larger loaf will bake for 45 to 50 minutes. If the bread appears to be browning too quickly, tent it lightly with foil after 25 minutes of baking., Remove the loaves from the oven, and transfer them to a rack. While still warm, brush them with melted butter, if desired; this will keep their crust soft.

Homemade Rye Bread

Prep: 0 30min0

Total: 0 3h15min0

Yield: 10 to 12 servings

Serving Size: 1 of 12 servings

Nutrition Facts: servingSize 1 of 12 servings, calories 185, Fat 5g, Saturated Fat 3g, Carbohydrate 29g, Fiber 2g, Sugar 2g, Protein 6g, Cholesterol 38mg, Sodium 160mg

Ingredients:

• 1 envelope (1/4-ounce) dry yeast
• 1 tablespoon sugar
• 3 tablespoons melted butter
• 1 egg
• 1 cup warm milk (about 110 degrees F)
• 1 1/2 teaspoons salt
• 1 cup rye flour
• 2 1/2 cups bleached all-purpose flour
• 1 tablespoon caraway seeds
• 1 teaspoon vegetable oil
• 1 large egg, beaten

Instruction:

1. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
2. Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
3. Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

Homemade Rye Bread Recipe

Homemade Rye Bread has great flavor and texture. Start the night before to have fresh bread for lunch.

Prep: 45min

Total: 550min

Yield: 18

Serving Size: 2 g

Nutrition Facts: servingSize 2 g, calories 131 kcal, Carbohydrate 26 g, Protein 5 g, Fat 1 g, Saturated Fat 0.1 g, Sodium 261 mg, Fiber 2 g, Sugar 1 g, unSaturated Fat 0.5 g

Ingredients:

• 16 ounces warm water (2 cups)
• 2 ¼ teaspoons instant yeast
• 5 ounces rye flour (1 cup)
• 16 ¼ ounces bread flour (3 ¼ cups)
• 1 tablespoon honey
• 2 teaspoons table salt
• 2 tablespoons caraway seeds
• 1 egg white

Instruction:

1. Combine the water, yeast, rye flour and 1 cup of the bread flour in a mixer bowl. Mix until a thick batter is formed. Cover the bowl and set aside for 30-60 minutes.
2. If you’re using a stand mixer, switch to the dough hook. Add the honey, salt and and remaining bread flour. The dough should begin to clear the bottom of the bowl and form a ball around the hook. If the dough is extremely sticky sprinkle in a few more tablespoons of bread flour.
3. Knead the dough for 5 minutes then turn it out onto a lightly floured surface. If working by hand, stir in as much of the flour as you can then turn the dough out onto a floured surface and knead for 4-5 minutes.
4. The dough may be a little sticky so keep your hands well floured. Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl.
5. Rise for 1 to 1 ½ hours or until doubled in size. Turn the dough out onto a lightly floured surface. Knead the dough, cover tightly and refrigerate over night or up to 24 hours. To bake the same day you can skip the refrigeration step and go straight to shaping the loaf.
6. Remove the bowl from refrigerator and dump the cold dough onto floured surface. Sprinkle the dough with 1 tablespoon caraway seeds and and knead to distribute the seeds.
7. Knead the dough into a smooth ball then taper the two ends for form a football shape. Place the loaf on a wooden peel or sheet pan sprinkled liberally with corn meal. (It you plan to bake in a Dutch oven see notes below)
8. Cover with a damp kitchen towel and leave in a warm place until doubled in size, and it springs back slowly when poked, about 1 hour. Meanwhile, preheat the oven to 400 °F. If you have a baking stone place it in the oven to preheat.
9. Make 5 diagonal slashes in the dough with a single edge razor or very sharp knife. Brush the dough with egg white and sprinkle with another tablespoon of caraway seeds. Slide the dough onto the preheated stone or slide the sheet pan into the oven.
10. The bread is ready when the internal temperature of the loaf is 200 °F. Baking time is approximately 25 minutes.
11. Cool completely on a wire rack before slicing.

Easy Homemade Rye Bread

​​​​​​​This Easy Homemade Rye Bread made with caraway seeds tastes delicious and is a wonderful, wholesome change for sandwiches, toast, or just served with butter along with a meal.

Prep: 10min

Total: 160min

Yield: 14

Serving Size: 1 serving

Nutrition Facts: calories 138 kcal, Carbohydrate 24 g, Protein 4 g, Cholesterol 2 mg, Sodium 341 mg, Fiber 3 g, Sugar 2 g, Fat 3 g, Saturated Fat 1 g, Trans Fat 1 g, unSaturated Fat 3 g, servingSize 1 serving

Ingredients:

• 1/2 cup warm water (110-115 degrees F)
• 1 Tablespoon honey
• 1 1/2 Tablespoons active dry yeast
• 1 cup whole milk (room temperature)
• 2 teaspoons salt
• 2 Tablespoons oil
• 1 to 1 1/2 cups bread flour
• 1 to 1 1/2 cups whole wheat flour
• 1 1/2 cups dark rye flour
• 2 Tablespoons whole caraway seeds

Instruction:

1. In the bowl of an electric stand mixer fitted with a hook attachment, combine the warm water and honey, then sprinkle the yeast on top of the water and let it proof for 5 minutes.
2. Add the milk, salt, oil, bread flour, whole wheat flour, rye flour, and caraway seeds to the yeast mixture and knead on medium-low speed until the dough starts to come together. I always start with the lower amount of bread and whole wheat flours listed, then add more as needed.
3. Increase the speed to medium-high and knead for 8-10 minutes until the dough is smooth and no longer sticking to the sides of the bowl.
4. Place the dough in a large, lightly oiled bowl and cover with a towel. Let the dough rise in a warm place until doubled in size, about 1 1/2 hours.
5. When the dough has risen, punch it down and transfer to a clean work surface. Let it rest for 5 minutes, then shape it into a loaf and transfer to a baking sheet lined with parchment paper. Cover with a towel and let rise for another hour until doubled in size again.
6. When the dough is close to being doubled in size, preheat the oven to 425 degrees F. Slash the dough with a sharp knife to create gashes on top. Open the oven and throw a few ice cubes on the bottom when you place the bread in to bake. This will create steam that will make for a great crust to the bread. Bake for 30 minutes until crusty and golden brown.

How to Make Homemade Rye Bread

FAQ

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