Rye Bread Recipe (Easy!)
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.
Servings: 14 slices
Ingredients
- 1/2 cup warm water (about 110-115°F)
- 1 Tablespoon honey
- 1 1/2 Tablespoons active dry yeast
- 1 cup whole milk, room temperature
- 2 teaspoons table salt
- 2 Tablespoons vegetable 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
Instructions
- 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.1/2 cup warm water, 1 Tablespoon honey, 1 1/2 Tablespoons active dry yeast
- 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.1 cup whole milk,, 2 teaspoons table salt, 2 Tablespoons vegetable 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
- 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.
- 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.
- 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.
- When the dough is close to being doubled in size, preheat the oven to 425°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.
Notes
- Rye flour has a lower gluten content than regular flour, so it will typically take a little longer to rise than other loaves.
- I had a previous omission in the recipe where I had typed in 3 cups of bread flour and 1 1/2 cups of the rye flour. I have since changed it to 1 1/2 cups of bread flour, 1 1/2 cups of whole wheat flour, and 1 1/2 cups of rye flour. I find that both ways work, but the version with the whole wheat is heartier.
Nutrition
Calories: 138kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 341mg | Potassium: 109mg | Fiber: 3g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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