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German Rye Bread

A comforting and traditional German Rye Bread recipe that is perfect for sandwiches, roasts, and holiday bread baskets. Easy to make and forgiving in its preparation.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings: 1 loaf
Course: Bread, Snack
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups medium rye flour
  • 1 3/4 cups bread flour or all-purpose flour (see tips for gluten-free swap)
  • 1 packet active dry yeast (2 1/4 tsp / 7 g)
  • 1 tsp fine sea salt
  • 1 tbsp caraway seeds (optional, traditional)
Wet Ingredients
  • 1 1/4 cups warm water (about 100–110°F / 38–43°C)
  • 2 tbsp honey or molasses (maple syrup for vegan)
  • 1 tbsp olive oil (or melted butter)
Toppings
  • 1 tbsp sunflower seeds or oats (for sprinkling, optional)

Method
 

Blooming the Yeast
  1. In a large bowl, whisk warm water and honey. Sprinkle yeast over top and let sit 8–10 minutes until foamy.
Mixing Dry Ingredients
  1. In another bowl, combine rye flour, bread flour, salt, and caraway seeds (if using).
Combining Ingredients
  1. Add the dry mix and olive oil to the foamy yeast. Stir with a wooden spoon until a shaggy dough forms.
Kneading or Folding
  1. Knead on a lightly floured surface for 6–8 minutes or use a stand mixer with dough hook for 4–5 minutes until smoother.
  2. If it’s too sticky, use a light dusting of bread flour — avoid adding too much.
  3. Alternatively, use 4 sets of stretch-and-folds spaced 20 minutes apart.
First Rise
  1. Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1–1.5 hours or until roughly doubled.
  2. Tip: rye rises a bit less than white dough, so don’t worry if it’s denser.
Shaping and Second Rise
  1. Gently deflate and shape into a loaf. Place into a greased 9×5-inch loaf pan or shape as a freeform round on a baking sheet.
  2. Cover and let rise 45–60 minutes until puffy. Preheat oven to 425°F (220°C) during this time.
Baking
  1. If desired, brush the top with water and sprinkle seeds.
  2. Bake at 425°F (220°C) for 12–15 minutes to develop a good crust.
  3. Then reduce heat to 375°F (190°C) and bake another 30–35 minutes.
  4. The bread is done when it sounds hollow when tapped and internal temperature reads about 200–205°F (93–96°C).
Cooling
  1. Remove from pan, cool on a rack for at least 1 hour before slicing — very important for crumb set and easiest slicing.

Notes

For a traditional tang, replace yeast with 150–200 g active sourdough starter and allow a long overnight ferment in the fridge. For vegan, use maple syrup instead of honey. Gluten-free option requires a specific blend. Low-carb alternative includes making seed crackers with similar flavors.