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Donna R. Luis

Classic Homemade Rye Bread

A hearty homemade rye loaf made from bread flour, rye flour, honey, yeast, and caraway seeds. It develops a golden crust, soft substantial crumb, and pleasantly earthy flavor, making it ideal for sandwiches, toast, or simple slices served fresh.
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Prep Time 15 minutes
Cook Time 35 minutes
Rise Time 1 hour 5 minutes
Total Time 1 hour 55 minutes
Servings: 1 loaf
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups warm water 105–110°F (360 mL)
  • 2 tablespoons honey
  • 2 teaspoons active dry yeast
  • 2¾ cups bread flour 330 g
  • 1½ cups rye flour 160 g
  • 1 tablespoon vegetable oil plus more for oiling the bowl and pan
  • 1 tablespoon caraway seeds
  • 1¾ teaspoons salt
  • Oil or baking spray for greasing the loaf pan
  • Nonstick spray or a light coating of oil for covering the loaf during the second rise

Equipment

  • 9×5-inch loaf pan
  • Stand mixer fitted with a dough hook attachment
  • Wooden spoon or rubber spatula
  • Bench scraper
  • Clean mixing bowl
  • Wire rack
  • Plastic wrap
  • Pastry brush

Method
 

  1. Activate the Yeast: In the bowl of a stand mixer fitted with the dough hook, whisk together the warm water, honey, and active dry yeast until combined.
    Let the mixture stand for 5 minutes, until it becomes very foamy.
  2. Form the Dough: Add the bread flour, rye flour, vegetable oil, caraway seeds, and salt to the yeast mixture.
    Stir with a wooden spoon or rubber spatula until all of the dry flour from the bottom and sides of the bowl has been incorporated and a shaggy dough forms.
  3. Mix the Dough: Using the stand mixer, mix the dough on medium-low speed for 6 to 8 minutes.
    Continue until most of the dough gathers around the dough hook and the dough becomes smooth while remaining slightly sticky.
  4. Prepare for the First Rise: Transfer the dough to a clean, lightly oiled bowl.
    Turn the dough over once so its surface is lightly coated with oil.
    Scrape down the sides of the bowl and shape the dough into a ball.
  5. Let the Dough Rise: Cover the bowl with plastic wrap and place it in a warm, draft-free spot at about 75°F.
    Let the dough rise for 30 to 45 minutes, or until it has doubled in size.
  6. Prepare the Loaf Pan: While the dough rises, grease a 9×5-inch loaf pan with oil or baking spray.
    Set the prepared pan aside.
  7. Shape the Loaf: Turn the risen dough onto a very lightly floured surface.
    Using moist hands, stretch and shape the dough into a 9-inch square.
  8. Roll the Dough: Use a bench scraper to help loosen and coax the dough from the work surface as you roll it into a log.
    Pinch the seams along the sides firmly closed, then gently tuck the seams underneath the loaf.
  9. Arrange in the Pan: Place the shaped dough into the prepared loaf pan with the seam side facing down.
  10. Cover for the Second Rise: Lightly oil a piece of plastic wrap or coat it with nonstick spray.
    Cover the loaf pan and return it to a warm, draft-free spot at about 75°F.
  11. Complete the Second Rise: Let the dough rise for 35 to 45 minutes, or until it has risen about ½ to 1 inch above the rim of the loaf pan.
  12. Preheat the Oven: After the dough has been rising for 15 minutes, preheat the oven to 350°F.
  13. Bake the Bread: Bake the loaf for 35 to 40 minutes, until the top is golden brown and the bread sounds hollow when tapped.
  14. Cool the Loaf: Let the bread cool in the pan for a couple of minutes, then turn it out onto a wire rack.
    Allow it to cool completely before slicing so the crumb can properly set.

Notes

  • Substitute molasses for honey if you prefer a deeper color and brown-sugar-like flavor notes.
  • Bread flour is preferred because its higher gluten content helps support the rye flour, which naturally develops less gluten than wheat flour.
  • The dough is supposed to be slightly sticky. Avoid adding excessive flour, and use moistened hands when shaping it.
  • For a rustic free-form loaf, shape the dough without a loaf pan and let it complete the second rise on lightly floured parchment while a baking stone or steel preheats.
  • If baking a rustic loaf, bake for 35 to 40 minutes, or until the internal temperature reaches 195°F to 200°F.
  • Let the baked loaf cool completely before slicing so the crumb has time to set properly.