Oooh, rye bread—deep flavor, great chew, elite for sandwiches 🥪
Here’s a classic homemade rye bread that’s approachable but legit.
Homemade Rye Bread
Ingredients
- 1 cup warm water (110°F)
- 2¼ tsp active dry yeast (1 packet)
- 2 tbsp molasses (or honey)
- 2 tbsp butter or oil
- 1½ tsp salt
- 1½ cups rye flour
- 2–2½ cups bread flour (or all-purpose)
- Optional but traditional:
- 1 tbsp caraway seeds
- 1 tsp cocoa powder (color only)
Instructions
- Activate yeast
Mix warm water, yeast, and molasses. Let sit 5–10 minutes until foamy. - Stir in butter, salt, rye flour, caraway, and cocoa (if using).
- Gradually add bread flour until a soft dough forms.
- Knead 8–10 minutes (by hand or mixer) until smooth but slightly tacky.
- Place in greased bowl, cover, and let rise 1–1½ hours until doubled.
- Punch down, shape into a loaf, and place in greased loaf pan.
- Cover and rise again 30–45 minutes.
- Bake at 375°F (190°C) for 35–40 minutes, until hollow-sounding.
- Cool completely before slicing (important!).
Pro Tips
- Rye dough is naturally stickier—don’t over-flour.
- Molasses = deeper flavor + darker crumb.
- For deli-style rye, use medium rye flour if you can find it.
- Brush crust with butter while hot for softness.
Variations
- Light rye: more white flour, mild flavor
- Dark rye: extra molasses + cocoa
- No-knead: I can hook you up
If you want a Jewish deli rye, sourdough rye, or no-yeast quick rye, say the word 😄
