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4.6 from 56 votes

Rye Bread

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By: Joanna Cismaru •10/10/22 72 Comments

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.

Table of Contents

  • The Best Rye Bread Recipe
  • What Is Rye Bread?
  • Ingredients You’ll Need
  • How To Make Rye Bread
  • How to tell when my bread is done baking
  • Best place for your dough to rise
  • My dough isn’t rising!
  • What to serve with your freshly baked bread
  • How to store homemade rye bread
  • How to freeze homemade rye bread
  • Looking to expand your bread baking repertoire?
  • Recipe: Rye Bread
    • Ingredients
    • Instructions 
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?
a loaf of rye bread cut into slices on a cutting board

The Best Rye Bread Recipe

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.

Ingredients You’ll Need

overhead shot of ingredients needed to make rye bread
  • 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.

How To Make Rye Bread

process shots for showing how to make a 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
  • The Best 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
  • Ciabatta
  • Artisan Bread
  • White Bread Recipe
  • No Knead Skillet Bread
  • Cinnabons Cinnamon Rolls
  • Raisin Bread
  • Slow Cooker Bread
  • Brioche Bread Recipe

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

slices of freshly baked rye bread
4.59 from 56 votes

Rye Bread

Prep 10 minutes minutes
Rising time 1 hour hour 30 minutes minutes
Cook 30 minutes minutes
Total 2 hours hours 10 minutes minutes
12
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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.
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Ingredients

  • 1 ½ tablespoon active dry yeast
  • 2 cups water (lukewarm)
  • 2 tablespoon brown sugar
  • 1 ½ teaspoon salt
  • 2 tablespoon caraway seeds
  • 2 tablespoon vegetable oil
  • 1 ½ cups rye flour
  • 3 cups all-purpose flour
  • 2 tablespoon cornmeal (for dusting)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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 2½ 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℉. 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.

Equipment

  • KitchenAid Classic 4.5 Quart Stand Mixer

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

slices of freshly baked rye bread

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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72 Comments
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Pam
Pam
Posted: 8 days ago

Just wondering what type of rye flour you use.
I have white rye and dark rye flour.
I have even seen medium rye flour .

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Pam
Posted: 7 days ago

It was just regular white rye flour.

0
Reply
Karen
Karen
Posted: 1 month ago

4 stars
First time making bread after a long hiatus. This is a great recipe. I just took my loaf out of the oven and the taste is wonderful. The texture inside is perfect, but the crust isn’t crusty at all. I used the proof setting on a new oven (wow, it’s fabulous). I used wheat flour, rye flour and all purpose with your measurements. I baked in a Dutch oven with a water bath, 20 minutes covered, over 15 uncovered because I could not get the internal temp at even 200. The dough rose beautifully after two proofed risings. Loaf filled the 5.5 Dutch oven but loaf didn’t puff up enough. Looked like your pic of yours so I wasn’t concerned about that. It never browned enough for my taste, but again, it tasted perfect. Any thoughts? I’m thinking I should check my oven for temperature accuracy first off, but I haven’t had to adjust baking time for anything else I’ve made.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Karen
Posted: 1 month ago

It’s great to hear that you gave rye bread a try after a break and enjoyed the flavor and internal texture. As for the crust and browning, there could be a few reasons:

Oven Temperature: As you mentioned, checking the oven’s accuracy is a good idea. Even new ovens can sometimes be off. An oven thermometer can help verify the temperature.

Steam: A Dutch oven typically creates a steamy environment which helps bread rise and develop a crusty exterior. However, if there was too much moisture, it might prevent the crust from becoming crusty and brown.

Flour Types: Different flours absorb water differently. Since you used a combination of wheat, rye, and all-purpose, it might have affected the moisture content of the dough, influencing crust formation.

Water Bath: The additional water bath might have introduced extra moisture, preventing a crustier exterior. Usually, the Dutch oven alone can trap enough steam.

Baking Time: Since you mentioned it took longer to reach an internal temperature of even 200°F, extending the uncovered baking time might help in achieving a crustier and browner exterior.

For your next attempt, consider omitting the water bath and extending the baking time uncovered to achieve a browner, crustier exterior. Also, ensuring your oven is calibrated correctly will help in baking consistency.

0
Reply
Karen
Karen
Reply to  Joanna Cismaru
Posted: 1 month ago

Hi, Jo. All great suggestions! I’ll implement them and try again. Thank you so much for your quick reply!

0
Reply
Lana
Lana
Posted: 2 months ago

Can i use instant yeast instead of dry one??

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lana
Posted: 2 months ago

Absolutely, you can use instant yeast in place of active dry yeast. You can also skip the proofing step and add the instant yeast directly to the dry ingredients, as it doesn’t require activation.

0
Reply
Ken
Ken
Posted: 4 months ago

OMG! Great recipe…turned out better than I would have ever expected! Going to try to play with the rye/AP flour ratio a bit…but tender, flavourful, and simple to make! This was my first bread ever, using a stand mixer.
Thanks for the recipe!
Ken

Last edited Posted: 4 months ago by Ken
0
Reply
Em Elsby
Em Elsby
Posted: 4 months ago

4 stars
The recipe works very well, even if I swap the ratio of the 2 flours. However, the site is super annoying with auto play videos that cover content. Also hate that the video ads disappear when I rotate my screen because then they just pop up again and again and again. So I’ve taken photos so that I never have to come back on the site. Thanks for the good recipe, I’m sure your other recipes work as well but with all the moving ads and features unresponsive to mobile, I’m out.

Last edited Posted: 4 months ago by Em Elsby
1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Em Elsby
Posted: 4 months ago

I’m really glad to hear that the rye bread recipe worked well for you! It’s wonderful that you found success even when altering the flour ratio – that’s what I love about baking!

However, I’m sorry to hear about your experience with the ads on my website. As a content creator, ad revenue helps me keep the site running and continue to provide free recipes to all my followers. But I completely understand your frustration – I want my site to be user-friendly and it seems like you had some issues. I appreciate your feedback and will definitely look into improving the user experience, especially on mobile. Thanks for your honesty and patience, and for trying out my recipe.

0
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Joy
Joy
Posted: 5 months ago

This is my first time trying to understand bread making. I want to make a Rye bread with caraway seeds and found no rye flour in stores. It is too expensive @ Amazon for a first time tryout especially since I am a senior and money is an issue if not a good result with bread. On this recipe can you use extra flour in place of rye flour. Thank you for answering.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Joy
Posted: 5 months ago

I totally understand your situation. If you can’t find or afford rye flour, you can use all-purpose flour instead, it’s a perfectly acceptable substitution. Adding caraway seeds will still give you that classic rye bread flavor. The texture and taste will be slightly different, but it’s a great way to try out the recipe without the extra expense.

0
Reply
Dick
Dick
Posted: 6 months ago

5 stars
Just made it last night and it was perfect. So many recipes with Rye flour turnout like a brick. Just too dense. I subbed Bread Flour for All Purpose and baked it in a Dutch Oven, 30 minutes covered and ten uncovered. The perfect Rye boule! Thanks.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dick
Posted: 6 months ago

That’s fantastic to hear! I’m thrilled that you enjoyed the rye bread recipe and found it to be just the right texture. Your substitution of bread flour for all-purpose flour, along with using a Dutch oven, sounds like it worked wonderfully. The Dutch oven does a great job of creating a nice crust and helping the bread maintain moisture. It’s fantastic to know that you’ve found your perfect Rye boule recipe. Thanks so much for your feedback, and keep enjoying your baking adventures!

0
Reply
Kathy
Kathy
Posted: 8 months ago

4 stars
Nice easy recipe for me. I mixed in one cup of white wheat ,because I have it, and one teaspoon of molasses to sweeten further. Got three 8×4 loaves with great flavor!! Thanks for recipe!! Kathy

0
Reply
Jo Ann
Jo Ann
Posted: 8 months ago

Wondering if I can use all whole wheat flour instead of mixing/all white all purpose flour?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jo Ann
Posted: 8 months ago

Yes, you can absolutely combine whole wheat flour with rye flour.

0
Reply
Fran Simpson
Fran Simpson
Posted: 9 months ago

5 stars
I have made this bread twice now. My husband and I love it! Best recipe ever!

0
Reply
E. James Smith
E. James Smith
Posted: 10 months ago

5 stars
Thank you for the recipe. My first rye bread. It came out well and tastes great. I think mine looks like the one in your photos, so I feel like I made it properly.

Jamie
Last edited Posted: 10 months ago by E. James Smith
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  E. James Smith
Posted: 10 months ago

It looks great!!

0
Reply
Gwendy
Gwendy
Posted: 10 months ago

Excellent recipe. Tried four others before this and they all failed. Have made this several times with great results.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Gwendy
Posted: 10 months ago

I’m so glad you like it!

1
Reply
Cynthia
Cynthia
Posted: 11 months ago

5 stars
I have been trying to find a good recipe for rye bread and this one is a hit. I left out the caraway seeds because we don’t like them. I also made it in a loaf pan instead of on a sheet pan. I had the same trouble someone mentioned (with a different recipe) where the loaf spread out on the pan. I still used the pan of water underneath in the oven. It turned out great!

2
Reply
Marilyn
Marilyn
Posted: 1 year ago

5 stars
The recipe tastes great and plan to make it again.
However I followed the instructions by putting on a cookie sheet. My bread flattened out. What could I have done to prevent that from happening? Also I kneeded the bread by hand.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marilyn
Posted: 1 year ago

It’s possible you needed a little bit more flour. Glad you liked it!

0
Reply
Mark
Mark
Posted: 1 year ago

This is a very easy bread recipe, and it is also super fast for making bread. Other recipes take 3-4 hours.

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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