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German Rye Bread

This cozy German rye bread is simple to make, flavorful, and perfect for sandwiches or toast. Its delightful smell and rustic charm make it a comforting baking project.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Bread, Breakfast
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 2 cups rye flour Gives that unmistakable earthy flavor. If only dark rye is available, it will be heartier.
  • 1 cup all-purpose flour Adds gluten for structure so the loaf slices nicely.
  • 1.5 teaspoons salt Balances the rye’s earthiness.
  • 1 teaspoon active dry yeast The standard kind you proof in water.
  • 1.5 cups warm water About 100–110°F (warm to the touch, not hot).
  • 1 tablespoon honey Optional; helps the yeast and adds a mild sweetness.
  • 1 tablespoon caraway seeds Optional if not a fan.

Method
 

Preparation
  1. In a large bowl, mix the rye flour, all-purpose flour, and salt together until evenly combined.
  2. In a separate bowl, dissolve the yeast and honey (if using) in warm water. Let sit for 5–10 minutes until frothy.
  3. Gradually add the yeast mixture to the flour mixture, stirring until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic, adding flour if too sticky.
  5. Place the kneaded dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Baking
  1. Preheat the oven to 400°F (200°C).
  2. Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan or on a parchment-lined baking sheet for free-form.
  3. If desired, sprinkle caraway seeds on top and press them in lightly.
  4. Bake for 30–35 minutes until golden brown and sounds hollow when tapped on the bottom.
  5. Allow to cool before slicing to finish setting the crumb.

Notes

For a crisper crust, place a small pan of hot water on the bottom rack during the first 10 minutes of baking. A little extra kneading can help if dough feels too sticky.