Rye Bread Recipe (Easy!)
User Reviews
4.8
Rye Bread Recipe (Easy!)
Description
The recipe starts by proofing active dry yeast in warm water mixed with honey, encouraging yeast activity. Once bubbly, whole milk, vegetable oil, salt, bread flour, whole wheat flour, dark rye flour, and caraway seeds are added. Kneading begins at medium-low speed until combined, then speeds up to smooth the dough. The initial rise lasts about 1.5 hours until doubled in volume.
After punching down, the dough rests briefly before shaping into a loaf placed on a parchment-lined baking sheet. The second rise covers about an hour and helps develop crumb structure. Rye flour’s lower gluten content makes the dough slightly denser and requires longer rises compared to wheat-only doughs. Caraway seeds impart a traditional, slightly earthy flavor typical of rye bread.
This bread is suitable for those seeking a rustic rye loaf with a familiar texture, combining the characteristics of rye and wheat flours harmoniously. It pairs well with savory toppings and spreads. Adjustments in flour amounts allow for achieving the proper dough consistency depending on conditions.
Ingredients
- 1/2 cup water about 110-115°F, warm
- 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 caraway seeds whole
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
- Rye flour contains less gluten, so expect longer rising times compared to wheat bread.
- This recipe was adapted for a mix of rye, whole wheat, and bread flour to balance flavor and texture.
- Adjust flour quantities as needed to achieve a smooth, non-sticky dough.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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