Homemade Rye Bread Recipe! (2024)

This is a classic homemade Rye Bread recipe that is rustic, flavorful and made with caraway seeds. Rye bread makes the best toast and great sandwiches too!

If you are making the effort to bake homemade bread I love when the recipe yields 2 loaves-and this one does! You don’t need a bread pan to make this recipe. Simply shape the dough into a ball and you will end up with a perfectly round loaf when you are finished.

A sandwich made on rye bread feels extra fancy and delicious compared to a piece of regular store-bought bread. The Reuben sandwich just wouldn’t be the same without rye bread.

Caraway seeds are a popular seed that is often used in rye bread recipes. This seed is what gives rye bread its unique flavor. Caraway seeds aid in the flavor of rye bread but also offer benefits for the digestive system as well.

Why You’ll Love This Recipe

• Texture: Rye bread typically has a dense and hearty texture, which some people prefer over lighter, fluffier bread varieties.
• Flavor: Rye bread has a distinctive and robust flavor that many people find appealing. It can range from mildly sweet to slightly tangy, depending on the type of rye flour used and the fermentation process.
• Nutritional Benefits: Rye bread is often considered a healthier option compared to white bread because it contains more dietary fiber, vitamins, and minerals. Rye is a good source of fiber which can help maintain a feeling of fullness.

Recipe Ingredients

• Active Dry Yeast: The essential leavening agent that activates fermentation, giving the bread its airy texture.
• Warm Milk: Adds moisture and richness to the dough, creating a soft and tender crumb.
• Molasses: Imparts a subtle sweetness and a deep, caramelized flavor to the bread, complementing the earthiness of rye.
• Melted Butter: Enhances the bread’s richness and adds a hint of buttery goodness.
• Caraway Seeds: Infuse the bread with a distinct, slightly nutty flavor and a pleasant aroma.
• All-Purpose Flour: Provides structure and helps the bread rise, creating a light and airy texture.
• Dark Rye Flour: The star of the show, lending rye bread its signature flavor and dense, hearty texture.

Popular Substitutions and Variations

1. Sourdough Starter: Instead of using commercial yeast, some bakers prefer to make rye bread with a sourdough starter. This natural fermentation method gives the bread a distinct tangy flavor and can be a great option for those who enjoy sourdough bread.
2. Honey or Maple Syrup: If you don’t have molasses or prefer a different sweetener, you can substitute honey or maple syrup for a unique flavor twist.
3. Olive Oil or Vegetable Oil: While melted butter is traditional, you can use olive oil or vegetable oil for a different taste and texture. Olive oil can add a fruity note to the bread.
4. Seeds and Nuts: In addition to caraway seeds, you can experiment with other seeds like fennel, anise, or sesame seeds. Adding chopped nuts, such as walnuts or sunflower seeds, can also provide extra texture and flavor.

How To Make Rye Bread

1. Activate yeast by dissolving it in warm water and let it sit for 3-5 minutes.
2. Combine milk, molasses, melted butter, salt, caraway seeds, and all-purpose flour to form a smooth mixture.
3. Gradually add rye flour until the dough is manageable, then knead it for about 10 minutes until smooth.
4. Allow the dough to rise for 1 hour in a greased bowl, covered.
5. After rising, punch down the dough, divide it into two pieces, and shape each into a round loaf.
6. Place the loaves on a parchment-lined baking sheet, let them rise for an hour, then bake at 425°F for 25-30 minutes until the top is deep brown. Cool for 30 minutes before slicing.

Frequently Asked Questions

Expert Tips

• You can use light rye flour if that’s what you have on hand. I like the dark rye as it lends to a little more flavor in my opinion. It’s the whole grain version of light rye (like a whole wheat flour vs. all-purpose) and it adds a lot to the texture of the bread too.
• Caraway seeds have a very specific flavor and I love them in rye bread. That being said, my kids don’t love them. I’ll often make a batch without them for them.

What is the Difference Between Light and Dark Rye Bread?

Light rye bread is made with a lower proportion of rye flour and a higher proportion of white or wheat flour. It has a milder flavor and lighter color. Dark rye bread, on the other hand, contains a higher percentage of rye flour, resulting in a denser texture and a stronger, more robust flavor.

Storing Rye Bread

To keep rye bread fresh, store it in a cool, dry place in a paper bag or bread box. Avoid storing it in a plastic bag, as this can make the crust soggy. If you have leftover rye bread, you can freeze it for longer-term storage. Slice it before freezing, and it can be reheated in a toaster or oven.

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