Rye Bread Recipe (Easy!)

Name: Rye Bread Recipe (Easy!)
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Yield: 14 slices
Ingredients: 1/2 cup warm water; 1 Tablespoon honey; 1 1/2 Tablespoons active dry yeast; 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

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4.8

306 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Rising Time
2 hrs
Total Time
2 hrs 40 mins
Servings
14 slices
Calories
138 kcal
Course
Bread
Cuisine
American

Rye Bread Recipe (Easy!)

Felix Long

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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.

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Ingredients

Servings

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

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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.
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.
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

Adapted from Sarcastic Cooking.
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 Information

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Calories 138kcal (7%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 2mg (1%) Sodium 341mg (14%) Potassium 109mg (3%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 32IU (1%) Vitamin C 1mg (1%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 14slices

Amount Per Serving

Calories 138 kcal

% Daily Value*

Calories	138kcal	7%
Carbohydrates	24g	8%
Protein	4g	8%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	2mg	1%
Sodium	341mg	14%
Potassium	109mg	2%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	32IU	1%
Vitamin C	1mg	1%
Calcium	32mg	3%
Iron	1mg	6%