4.8 from 306 votes
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.
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
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.
- 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.
Cup of Yum
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
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
% 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.