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Traditional Rye Bread

A hearty, homemade rye bread that delivers a comforting, slightly tangy flavor perfect for various meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.