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4.9 from 249 votes

Rye Bread

Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the bread its distinct flavor. And guess what? No machines required! You can make this bread by hand!

Prep Time
1 hr 45 mins
Cook Time
45 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 warm water
  • 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

    Cup of Yum
  1. 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.
  2. Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.
  3. 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.
  4. 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.
  5. Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.
  6. 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.
  7. 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.

Notes

  • For a dark rye add the following ingredients to the dough:
  • All other ingredients and instructions remain the same. 
  •  
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoon dark bootstrap molasses

Nutrition Information

Calories 1950kcal (98%) Carbohydrates 408g (136%) Protein 59g (118%) Fat 7g (11%) Sodium 3528mg (147%) Potassium 1152mg (33%) Fiber 33g (132%) Sugar 2g (4%) Vitamin C 1.9mg (2%) Calcium 170mg (17%) Iron 22.8mg (127%)

Nutrition Facts

Serving: 1loaf

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.