Easy Homemade Traditional Rye Bread — A Healthy, Rustic Loaf

There’s nothing cozier than the smell of fresh Rye Bread filling the kitchen on a slow Sunday morning. I still remember my grandmother pulling a warm, caraway-scented loaf from the oven — we’d slice it thick, smear on butter, and listen to the rain while the house warmed up. Rye Bread has that comforting, slightly tangy character that makes it perfect for weeknight dinners, hearty Sunday family meals, holiday spreads, or a simple midweek lunch.

This recipe is an easy, homemade take on a traditional rye loaf — hearty, wholesome, and forgiving for beginner bakers.

🧂 Ingredients:

• 2 cups (260 g) rye flour (light or medium; use 1½–2 cups for darker flavor)
• 1½ cups (195 g) bread flour (or all-purpose if needed)
• 1⅓ cups (320 ml) warm water (about 105–115°F / 40–46°C)
• 2 tsp active dry yeast (or 1½ tsp instant yeast)
• 1 tbsp molasses or dark honey (for color and depth; use maple syrup for vegan)
• 1½ tsp salt
• 2 tbsp olive oil or melted butter (optional; adds tenderness)
• 1–2 tbsp caraway seeds (optional, traditional)
• 1 tbsp seeds (sunflower or flax) — optional for topping or mix-in

Optional for sourdough version:

• 1 cup active rye sourdough starter (reduce water slightly — see notes)

👩‍🍳 Directions:

1. In a small bowl, dissolve the yeast and molasses in warm water. Let sit 5–7 minutes until foamy (skip this proof if using instant yeast; just mix).
2. In a large bowl, whisk together rye flour, bread flour, and salt. Stir in caraway seeds if using.
3. Make a well in the dry ingredients and pour in the yeast mixture and oil. Mix with a wooden spoon until a shaggy dough forms. Rye dough is tackier than wheat dough — that’s normal.
4. Turn dough onto a lightly floured surface and knead 6–8 minutes. (Tip: use the slap-and-fold or gentle fold method if dough is very sticky.) Alternatively, use a stand mixer with dough hook for 4–6 minutes.
5. Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1–2 hours, or until roughly doubled. (Sourdough will take longer — 3–6 hours depending on starter strength.)
6. Punch down gently, shape into a round or loaf, and place in a greased loaf pan or on a parchment-lined baking sheet. Sprinkle seeds on top if desired.
7. Cover and let rise a second time for 45–60 minutes until puffy.
8. Preheat oven to 375°F (190°C). If you like a crisp crust, place a small oven-safe dish with water on the bottom rack to create steam.
9. Bake for 35–45 minutes, until the crust is deep brown and the loaf sounds hollow when tapped. An internal temperature of 200–205°F (93–96°C) indicates doneness.
10. Cool on a wire rack at least 1 hour before slicing — patience pays off for clean slices and full flavor.

💡 Tips & Variations:

• Dough texture: Rye flour holds less gluten, so dough will be denser and tackier than wheat dough. Don’t overwork it — gentle handling gives the best crumb.
• Dark vs. light rye: Use dark rye or add a splash more molasses for deeper flavor. Light rye makes a milder loaf.
• Sourdough rye: Replace yeast with 1 cup of active rye starter and reduce water by 2–4 tbsp. Extend rising times.
• Quick yeasted loaf: For a faster loaf, increase yeast to 2½ tsp and use a warm proofing location; texture will be lighter but slightly less complex.
• Vegan tweak: Replace honey with maple syrup; use olive oil instead of butter.
• Gluten-free option: Rye is naturally gluten-containing. For a gluten-free alternative, use a dedicated gluten-free bread flour blend with psyllium husk or xanthan gum and adjust liquid — recipe will be different but can mimic rye flavor using roasted buckwheat and caraway.
• Low-carb alternative: Rye is not low-carb. For a low-carb sandwich bread, try a seed-and-egg-based recipe (cloud bread or almond/coconut flour loaf) and add caraway for rye-like notes.
• Serving ideas: Toast with butter and jam, make open-faced sandwiches (smoked salmon + dill), pair with hearty soups or stews, or use for grilled cheese.
• Storing leftovers: Keep wrapped at room temperature for 2–3 days. For longer storage, slice and freeze (up to 3 months). Toast directly from frozen.
• Crust tip: For a chewier crust, mist the loaf with water before baking and remove the steam tray after the first 10 minutes.

🩺 Health & Lifestyle Tie-in:
Rye Bread is a great choice for a healthier loaf — rye is higher in fiber and has a lower glycemic index than white bread, which can help with steady blood sugar and longer satiety. Whole-grain rye also provides B vitamins, iron, and minerals. Eating nutritious, homemade foods can support long-term health and may even help lower healthcare costs over time — small daily choices add up.

Conclusion
There’s something warm and grounding about baking Rye Bread from scratch: the slow rise, the tangy aroma, the first buttered slice. If you make this loaf, let me know in the comments or tag me on social — I’d love to see your version and hear about your favorite way to eat it. Happy baking, friend!

#fblifestyle

Traditional Rye Bread

A hearty, homemade rye bread that delivers a comforting, slightly tangy flavor perfect for various meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 1 loaf

Course: Bread, Breakfast

Cuisine: Baking, Mediterranean

Calories: 130

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups rye flour light or medium; use 1½–2 cups for darker flavor
• 1.5 cups bread flour or all-purpose if needed
• 1.33 cups warm water about 105–115°F / 40–46°C
• 2 tsp active dry yeast or 1½ tsp instant yeast
• 1 tbsp molasses or dark honey (for color and depth; use maple syrup for vegan)
• 1.5 tsp salt
• 2 tbsp olive oil or melted butter (optional; adds tenderness)
• 1-2 tbsp caraway seeds optional, traditional
• 1 tbsp seeds (sunflower or flax) optional for topping or mix-in

Optional Ingredients for Sourdough Version

• 1 cup active rye sourdough starter reduce water slightly — see notes

Method

 

Preparation

1. In a small bowl, dissolve the yeast and molasses in warm water. Let sit 5–7 minutes until foamy (skip this proof if using instant yeast; just mix).
2. In a large bowl, whisk together rye flour, bread flour, and salt. Stir in caraway seeds if using.
3. Make a well in the dry ingredients and pour in the yeast mixture and oil. Mix with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 6–8 minutes. (Tip: use the slap-and-fold or gentle fold method if dough is very sticky.) Alternatively, use a stand mixer with dough hook for 4–6 minutes.

First Rise

1. Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1–2 hours, or until roughly doubled.
2. (Sourdough will take longer — 3–6 hours depending on starter strength.)

Shaping and Second Rise

1. Punch down gently, shape into a round or loaf, and place in a greased loaf pan or on a parchment-lined baking sheet.
2. Sprinkle seeds on top if desired.
3. Cover and let rise a second time for 45–60 minutes until puffy.

Baking

1. Preheat oven to 375°F (190°C). If you like a crisp crust, place a small oven-safe dish with water on the bottom rack to create steam.
2. Bake for 35–45 minutes, until the crust is deep brown and the loaf sounds hollow when tapped.
3. An internal temperature of 200–205°F (93–96°C) indicates doneness.
4. Cool on a wire rack for at least 1 hour before slicing.

Notes

Dough texture: Rye flour holds less gluten, making it denser and tackier. Handle gently for the best crumb. For a vegan option, replace honey with maple syrup and use olive oil instead of butter. For gluten-free alternatives, use a dedicated gluten-free bread flour blend and adjust liquid. Store leftovers wrapped at room temperature for 2–3 days or freeze for up to 3 months.