Here’s a classic Rye Bread recipe — dense, flavorful, and slightly tangy, perfect for sandwiches or toast.
🍞 Classic Rye Bread
Ingredients (Makes 1 loaf)
- 1 cup warm water (about 110°F / 43°C)
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tbsp sugar or honey
- 2 cups rye flour
- 1 ½ cups all-purpose flour
- 1 tsp salt
- 2 tbsp vegetable oil or melted butter
- Optional: 1–2 tsp caraway seeds
Instructions
1️⃣ Activate the Yeast
- In a small bowl, combine warm water, sugar, and yeast.
- Let sit 5–10 minutes until frothy.
2️⃣ Make the Dough
- In a large bowl, mix rye flour, 1 cup of all-purpose flour, salt, and caraway seeds (if using).
- Add yeast mixture and oil.
- Stir to form a sticky dough.
- Gradually add the remaining all-purpose flour until the dough is soft but manageable.
3️⃣ Knead
- Turn dough onto a floured surface.
- Knead 8–10 minutes until smooth and elastic.
- Add small amounts of flour if needed; dough should be slightly sticky.
4️⃣ First Rise
- Place dough in a greased bowl and cover.
- Let rise 1–1½ hours, until doubled in size.
5️⃣ Shape & Second Rise
- Punch down dough.
- Shape into a loaf and place in a greased 9×5-inch loaf pan.
- Cover and let rise 45–60 minutes until puffy.
6️⃣ Bake
- Preheat oven to 375°F (190°C).
- Bake 35–40 minutes, until the loaf sounds hollow when tapped.
- Cool completely on a wire rack before slicing.
💡 Tips
- For a darker, richer rye flavor, increase rye flour to 2 ½ cups and reduce all-purpose flour to 1 cup.
- Brush the top with water before baking for a soft crust.
- Caraway seeds are optional but give a traditional rye flavor.
- Store wrapped in a bread bag; freezes well up to 3 months.
I can also provide a pumpernickel-style rye bread recipe or a quick no-knead rye loaf if you want a different variation.
Do you want one of those versions?
