How to Make Homemade Rye Bread
Notes:
Salt: I always use Diamond Crystal kosher salt. If you are using Morton's kosher salt or fine sea salt use half the amount by volume or the same amount by weight.
Yeast: If using active dry yeast, sprinkle the yeast over the lukewarm water-honey mixture and let stand for 10 minutes; then proceed with the recipe.
Caraway: If you don't like the flavor of caraway, simply omit the seeds or use less: 1 to 2 teaspoons or to taste.
Ingredients
- 3 cbread or all-purpose flour
- 1 crye flour
see note
- 2 tspkosher salt
see note
- 2 tspinstant yeast
see note
- 1 tbspcaraway seeds
see note
- 1 ¾ clukewarm water
- 2 tbsphoney or maple syrup
- 2 tbspextra-virgin olive oil
divided
- softened unsalted butter
for greasing
Directions
- 1
In a large bowl, whisk together the flours, salt, instant yeast, and caraway seeds, if using. In a medium bowl, whisk together the water and the honey until the honey is dissolved. Add to the flour, followed by 1 tablespoon of the oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
- 2
Cover the bowl with a damp tea towel or a cloth bowl cover or plastic wrap and set aside in a warm spot to rise for 2 to 3 hours, until the dough has doubled in volume.
- 3
Preheat the oven to 375ºF. Grease an 8.5×4.5-inch (or 9×5-inch) loaf pan generously with softened butter.
- 4
When the dough has doubled, drizzle the remaining tablespoon of olive oil over the top and use your hand to rub the oil over the surface to coat. Use your hand again to release the dough from the sides of the bowl, then flip the ball over so that the oil side is down. Roll the dough into a coil or into a loaf shape, then transfer to your prepared pan seam side down. Watch this video for guidance.
- 5
Let the dough rise on the countertop (preferably in a warm, draft-free spot) for 45 minutes to an hour or until the dough has risen significantly in the pan — it should be doming above the rim of the pan by about one inch. See photos for reference.
- 6
Transfer the pan to the oven and bake for 45 minutes, or until the top is evenly browned. Remove the pan from the oven and turn the loaf out onto a cooling rack. Let the loaf cool for at least 30 minutes before slicing.
How to Make Homemade Rye Bread
Similar Recipes
Ratings & Reviews
Based on 134 ratings
Rating Breakdown
About this Recipe
There’s a unique satisfaction that comes with baking your own bread, and this homemade rye bread recipe delivers that joy straight to your kitchen. Imagine the fragrant aroma filling your home as a beautifully rustic loaf emerges from your oven, ready to be sliced and savored.
Adapted from the beloved cookbook, Bread Toast Crumbs, this recipe masterfully balances bread flour for structure and rye flour for its distinctive flavor and texture. It demystifies the bread-making process, incorporating essential elements like instant yeast for a reliable rise and caraway seeds to infuse that classic, aromatic rye character you crave.
You can anticipate a hearty, robust loaf with a wonderfully chewy crumb and a crust that offers a satisfying bite. The subtle sweetness from honey or maple syrup complements the earthy notes of the rye flour and the warm, slightly peppery kick of caraway seeds. While the total time involves a good deal of hands-off proofing, the active preparation is a rewarding experience, culminating in a truly wholesome and flavorful bread.
Tailor this rye bread to your preference. If you prefer less of the distinct flavor, you can easily omit the caraway seeds or reduce the amount to 1 to 2 teaspoons. For those using active dry yeast, simply sprinkle it over the lukewarm water and honey mixture and let it bloom for 10 minutes before proceeding. Remember that for kosher salt, if you're not using Diamond Crystal, halve the amount by volume if using Morton's or fine sea salt. You also have the flexibility to use either bread flour or all-purpose flour, and honey or maple syrup for the touch of sweetness.
This versatile homemade rye bread is perfect for hearty sandwiches, toasted alongside your morning eggs, or as a flavorful accompaniment to a comforting bowl of soup or a selection of cheeses.