4.9 from 249 votes
Rye Bread
This Rye Bread recipe blends rye and all-purpose flours with caraway seeds for a rustic loaf that features a soft crumb and subtle earthiness. The dough is mixed and allowed to rise twice before being shaped into a rounded loaf and baked on a hot stone, which helps develop a nice crust. A cornstarch wash adds a gentle sheen to the crust. This bread is suitable for sandwiches or simply served with butter and cold cuts.
Prep Time
1 hr 45 mins
Cook Time
30 mins
Total Time
2 hrs 15 mins
Servings:
1
loaf
Calories:
1950 kcal
Course:
Side Dish, Bread
Cuisine:
American
Ingredients
- 1 1/2 tablespoons instant dry yeast
- 2 cups water warm
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons caraway seeds
- 1 1/2 cups rye flour
- 3 cups all-purpose flour
- 2 tablespoons cornmeal for dusting
Cornstarch Wash
- 1/4 teaspoon cornstarch
- 1/4 cup water
Instructions
- In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Add in all-purpose flour 1 cup at a time, adding more if necessary to form a dough ball that doesn't stick to the sides of the bowl. Dough should be soft, not stiff, but should hold together on its own without being overly sticky.
- Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.
- Shape it into a loaf by stretching the dough from the top center of the dough ball over the edges, and then underneath. It should look and feel like you are holding the loaf with two hands and are pulling the dough inside out with your thumbs. Give several of those pulls with your thumbs until you have a nice looking little loaf.
- Dust a pizza peel or wooden cutting board with cornmeal. Put the loaf on the prepared board and let it rise for another 40 minutes.
- Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.
- Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top.
- Bake the loaf directly on the stone. When you put the loaf in, pour a tall glass of water into the shallow pan below. It'll pop and sizzle and steam, so watch your hands. Close the oven door and bake for 30 minutes.
Cup of Yum
Notes
- Adjust dough consistency to be soft but not sticky for optimal rise and shaping.
- Preheating a baking stone is key to a crisp crust and good oven spring.
- For a darker rye, add cocoa powder and molasses while keeping other ingredients unchanged.
- Let bread cool fully before slicing to maintain crumb structure.
Nutrition Information
Calories
1950kcal
(98%)
Carbohydrates
408g
(136%)
Protein
59g
(118%)
Fat
7g
(11%)
Sodium
3528mg
(147%)
Potassium
1152mg
(25%)
Fiber
33g
(132%)
Sugar
2g
(4%)
Vitamin C
1.9mg
(2%)
Calcium
170mg
(17%)
Iron
22.8mg
(127%)
Nutrition Facts
Serving: 1 loaf
Amount Per Serving
Calories 1950
% Daily Value*
| Calories | 1950kcal | 98% |
| Carbohydrates | 408g | 136% |
| Protein | 59g | 118% |
| Fat | 7g | 11% |
| Sodium | 3528mg | 147% |
| Potassium | 1152mg | 25% |
| Fiber | 33g | 132% |
| Sugar | 2g | 4% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 170mg | 17% |
| Iron | 22.8mg | 127% |
* Percent Daily Values are based on a 2,000 calorie diet.