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Home / Recipes
2 hours 10 minutes
4.44 from 32 votes
40 Comments

Rye Bread

Jump to RecipePrint Recipe
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by: Joanna Cismaru
04.14.20
Updated: 07.19.20

This post may contain affiliate links. Please read my disclosure policy.

This recipe for homemade Rye Bread gives you a perfect rustic loaf, loaded with fibre and aromatic caraway. With my step-by-step instructions and detailed tips, you’re guaranteed a success no matter your baking expertise level.

a loaf of rye bread cut into slices on a cutting board

I’ve been baking up a storm lately! When I have free time on my hands, I always gravitate to my true calling: bread making. Most bread recipes are made with a short list of ingredients and incredibly easy steps. Nothing is quite as satisfying as pulling out a gorgeous homemade loaf from the oven!

Not to mention that smell. The aroma of freshly baked bread is absolutely hypnotizing. Especially with the caraway seeds in this loaf of rye bread! You’ll barely be able to contain yourself while it’s baking. Trust me, it’ll all be worth it in the end once you sink your teeth into a slice.

What is rye bread?

This variety of bread is more dense, fibre rich, and a bit darker than whole wheat bread. While the flavor is a bit stronger than typical white or whole wheat bread, the main source of flavor that we all recognize and love about rye bread comes from the caraway seeds.

While similar to pumpernickle, rye bread is a little more airy and light. It’s the perfect type of loaf to make when you want to pack a bit more flavor into your bread while still maintaining a great balance between a soft and dense bite.

overhead shot of ingredients needed to make rye bread

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • Yeast – Active dry yeast. If you use instant yeast, you can skip the first proofing step and mix it straight into the flour.
  • Water – It’s super important to make sure your water is lukewarm. The best temperature of the water should be anywhere from 95 degrees to 105 degrees for this. You don’t really want anything warmer, as it will kill the yeast.
  • Brown sugar – While granulated can be used instead, brown sugar will give your bread a deeper flavor.
  • Salt – To taste.
  • Caraway seeds – The classic flavor of rye bread comes from caraway seeds. Make sure they’re fresh, and not stale.
  • Vegetable oil – Canola or olive oil will work too.
  • Flours – Rye, and all purpose. You can also add in a bit of whole wheat flour, so for example instead of 3 cups of all purpose flour, use 1 cup whole wheat flour and 2 cups all purpose.
  • Cornmeal – For dusting.
process shots for showing how to make a rye bread

How to make rye bread

  1. Proof the yeast: Add the lukewarm water and yeast to the bowl of your mixer. Give it a quick stir, and leave the mixture for 5-10 minutes to foam up.
  2. Form the dough: Add the brown sugar, salt, caraway seeds, oil, rye flour, and 2 1/2 cups of the all-purpose flour. Using the dough hook, mix on medium speed until smooth. Add the remaining flour and mix until the dough is firm and comes clean off the sides of the bowl. About 5 minutes.
  3. Rise: Spray a large mixing bowl with cooking spray. Place the dough in the bowl, spritz the top of the dough with oil, and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free environment for 30-40 minutes, or until doubled in size. Preheat the oven to 425F. Place a piece of parchment paper on a baking sheet and sprinkle it with a bit of cornmeal. Punch the dough down and form it into a ball by pulling the dough from the center to underneath, repeat these pulls about 4 or 5 times. Sprinkle some flour over the risen dough. Cut a few slashes into the top of the dough with a sharp knife. Place the ball on the the prepared baking sheet. Let it rise for 30-40 minutes or until doubled in size in a warm, draft-free environment.
  4. Bake: Pour 1 cup of water into a shallow metal pan and place it onto the lower rack of your oven. Transfer the dough, with the parchment paper, onto a baking sheet or dutch oven. Bake for 30 minutes or until crusty and golden brown.
a rye bread on a baking sheet fresh out of the oven

How to tell when my bread is done baking

Every oven is different. Not sure if your bread is done? Turn the loaf upside down and give the bottom a firm thump with your thumb. It’ll sound hollow when it’s done.

You can also use an instant read thermometer. Insert the thermometer into the thickest part of the loaf. It’ll read 200F when the bread is completely done.

Best place for your dough to rise

Dough thrives in a warm, draft-free environment. If your oven has a “proof” function, then use it. The “proof” function preheats the oven to 100 F degrees, causing a warm, but not hot environment for your dough to rise nicely.

If your oven doesn’t have this “proof” function, I would still use the oven. What I usually do is preheat the oven to 200F degrees, or whatever the lowest setting is for it. Once it reaches that temperature, turn off the oven, then place the dough in there to rise. This will speed up the proofing process tremendously.

overhead shot of rye bread on a cutting board fresh out of the oven

My dough isn’t rising!

The most important part about bread baking is the yeast. If you are having trouble getting the dough to rise, this is an issue with your yeast.

  • Make sure your yeast is new. Even if it’s close to the expiry date but not past it, the yeast may be dead.
  • If the yeast doesn’t foam up in step 1, stop. The bread will not rise. This can be one of two issues:
    • The water was too hot and killed the yeast. You just want want lukewarm- about 110F/43C.
    • The yeast is dead and you’ll need a new jar.
  • Yeast thrives in a warm environment. Preheat your oven to the lowest setting, then turn it off. This is a perfect draft-free place for your dough to rise.
  • Last, but DEFINITELY not least, store your yeast in the freezer and it’ll stay fresh much longer.
overheat shot of a rye bread with 3 slices on a cutting board

What to serve with your freshly baked bread

You can make some gorgeous sandwiches:

  • Rueben Sandwich
  • Waldorf Salad
  • Tuna Salad
  • Easy Chicken Salad
  • Smoked Salmon and Veggie Sandwiches

Or serve it as a side to soak up these saucy dishes:

  • Chicken and Mushrooms in Creamy Dill Sauce
  • Beef Ragu
  • Instant Pot Swedish Meatballs
  • Beef Barley Soup
  • White Chicken Chili
rye bread with a few slices on a cutting board

How to store homemade rye bread

The bread will need to be fully cooled down to room temperature before storing. Keep your loaf in a bread box, large freezer bag, airtight container, or cake plate with a dome to ensure it doesn’t go stale. It’ll last 3-4 days at room temperature or 6-9 days in the fridge.

How to freeze homemade rye bread

Wrap the loaf well with both plastic wrap and foil. It’ll last frozen for 3 months. Let it thaw at room temperature, or you can use your microwave if it has a bread function.

rye bread on a cutting board with a couple slices buttered

Looking to expand your bread baking repertoire?

  • No Knead Bread
  • Homemade Croissants
  • Honey Rolls
  • Artisan Bread
  • White Bread Recipe
  • No Knead Skillet Bread
  • Cinnabons Cinnamon Rolls
  • Raisin Bread
  • Slow Cooker Bread

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

slices of freshly baked rye bread

Rye Bread

4.44 from 32 votes
Prep: 10 mins
Cook: 30 mins
Rising time: 1 hr 30 mins
Total: 2 hrs 10 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
This recipe for homemade Rye Bread gives you a perfect rustic loaf, loaded with fibre and aromatic caraway. With my step-by-step instructions and detailed tips, you're guaranteed a success no matter your baking expertise level.

Equipment

  • KitchenAid Classic 4.5 Quart Stand Mixer

Ingredients

  • 1 ½ tbsp active dry yeast
  • 2 cups water lukewarm
  • 2 tbsp brown sugar
  • 1 ½ tsp salt
  • 2 tbsp caraway seeds
  • 2 tbsp vegetable oil
  • 1 ½ cups rye flour
  • 3 cups all-purpose flour
  • 2 tbsp cornmeal for dusting
US Customary – Metric

Instructions

  • Proof the yeast: Add the lukewarm water and yeast to the bowl of your mixer. Give it a quick stir, and leave the mixture for 5-10 minutes to foam up.
  • Form the dough: Add the brown sugar, salt, caraway seeds, oil, rye flour, and 2 1/2 cups of the all-purpose flour. Using the dough hook, mix on medium speed until smooth. Add the remaining flour and mix until the dough is firm and comes clean off the sides of the bowl. About 5 minutes.
  • Rise: Spray a large mixing bowl with cooking spray. Place the dough in the bowl, spritz the top of the dough with oil, and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free environment for 30-40 minutes, or until doubled in size.
  • Form the bread: Place a piece of parchment paper on a baking sheet and sprinkle it with a bit of cornmeal. Punch the dough down and form it into a ball by pulling the dough from the center to underneath, repeat these pulls about 4 or 5 times. Sprinkle some flour over the risen dough. Cut a few slashes into the top of the dough with a sharp knife. Place the ball on the prepared baking sheet. Let it rise for 30-40 minutes or until doubled in size in a warm, draft-free environment.
  • Preheat the oven to 425 F°. Place a shallow pan (not glass, glass will break) on the lower rack in the oven. Transfer the baking sheet to the middle rack in the preheated oven. Pour 1 cup of water in the shallow pan on the lower rack.
  • Bake for 30 minutes until crusty and golden brown.

Recipe Notes

  1. You can mix the all-purpose flour with whole wheat flour, so use 1 cup whole wheat flour and 2 cups of all-purpose flour.
  2. You can also place the loaf of bread in a Dutch oven to bake, if doing so, make sure to preheat the Dutch oven first.
  3. Do not use a glass pan for the water bath in the oven, as it will break.
  4. The bread will need to be fully cooled down to room temperature before storing. Keep your loaf in a bread box, large freezer bag, airtight container, or cake plate with a dome to ensure it doesn’t go stale. It’ll last 3-4 days at room temperature or 6-9 days in the fridge.

Nutrition Information:

Serving: 1sliceCalories: 200kcal (10%)Carbohydrates: 38g (13%)Protein: 6g (12%)Fat: 3g (5%)Saturated Fat: 2g (13%)Sodium: 295mg (13%)Potassium: 114mg (3%)Fiber: 3g (13%)Sugar: 2g (2%)Vitamin C: 1mg (1%)Calcium: 17mg (2%)Iron: 2mg (11%)
Course:Bread, Side Dish
Cuisine:American
Keyword:rye bread
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Peter B says

    February 21, 2021 at 4:16 pm

    What size dutch oven? And if you use a dutch oven, still need the tray with water? Thx!

    Reply
    • Jo Cooks Team says

      February 22, 2021 at 9:50 am

      Big enough to fit the loaf! 5.5 qt or bigger. And yes you will still need the water tray! It goes on the bottom rack and the pan or dutch oven on the middle rack 🙂

      Reply
  2. J says

    January 14, 2021 at 10:14 pm

    Can bread flour be substituted for all purpose flour?

    Reply
    • Jo Cooks Team says

      January 15, 2021 at 9:51 am

      Yes! It can be used 1:1. However, bread flours increased protein could result in a dough that’s dry, so you may need to add water.

      Reply
  3. Gee says

    December 13, 2020 at 11:44 am

    Can you substitute bread flour for all purpose flour??

    Reply
    • Joanna Cismaru says

      December 13, 2020 at 1:19 pm

      Yes!

      Reply
  4. Corinne says

    October 25, 2020 at 10:40 am

    How long do you have to preheat the Dutch oven? Thanks Jo

    Reply
    • Joanna Cismaru says

      October 25, 2020 at 11:39 am

      For this recipe you don’t have to preheat the Dutch oven.

      Reply
      • Corinne Carvalho says

        October 25, 2020 at 2:24 pm

        Thanks Jo I read this in your recipe notes

        RECIPE NOTES
        You can mix the all-purpose flour with whole wheat flour, so use 1 cup whole wheat flour and 2 cups of all-purpose flour.
        You can also place the loaf of bread in a Dutch oven to bake, if doing so, make sure to preheat the Dutch oven first.

      • Joanna Cismaru says

        October 25, 2020 at 4:37 pm

        You can but honestly it’s not necessary, but if you do like in the no knead bread, you should preheat it for about 20 minutes.

  5. Gen says

    September 22, 2020 at 4:55 pm

    My family and friends loved the bread. For me, it’s simple easy ingredients, so i gave it a go. I will make it again.

    Reply
  6. Angela Yeung says

    September 18, 2020 at 9:12 pm

    Hi Jo!

    Is sugar and oil a must?

    Reply
    • jo says

      September 18, 2020 at 10:40 pm

      Yes they are, the sugar helps activate the yeast and the oil provides tenderness to the dough.

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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