Rustic Honey Rye Bread

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
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Welcome to the world of baking with a touch of rustic charm! This Rustic Honey Rye Bread is a hearty, flavorful loaf that's perfect for those who love a dense, slightly sweet bread with a touch of earthiness. It's a delightful addition to any meal or a comforting snack on its own.

Ingredients for Rustic Honey Rye Bread

Rye flour gives the bread its distinctive earthy flavor and a denser texture than regular wheat bread. Bread flour is used to ensure the loaf has enough gluten to rise well and hold its shape. Honey adds a subtle sweetness that balances the earthiness of the rye. Salt enhances all the flavors and keeps the yeast in check. Caraway seeds are the secret to that classic rye bread flavor, adding a slightly nutty, peppery taste. Warm water is essential to activate the yeast, which is our leavening agent. Active dry yeast helps the dough rise, making it light and fluffy. Olive oil adds richness and helps keep the bread moist. Finally, cornmeal is used to dust the baking sheet, preventing the loaf from sticking and adding a slight crunch to the crust.

Tips & Tricks

  • If you don’t have a warm spot, turn on your oven for a few minutes, then turn it off and let the dough rise inside.
  • For a crispier crust, place a small pan of water in the oven while baking.
  • To enhance the flavor, try adding a tablespoon of molasses with the honey.

Serving Suggestions

This bread pairs wonderfully with a hearty soup, like a beef stew or lentil soup. It's also great for making sandwiches, especially those with robust fillings like pastrami or smoked turkey with mustard and pickles. For a simple yet satisfying snack, try it with a spread of butter and a sprinkle of sea salt.

Frequently Asked Questions

Can I use whole wheat flour instead of rye flour?
While you can substitute whole wheat flour, it will change the flavor and texture. Rye flour gives this bread its unique taste.
How do I store this bread?
Store it in a paper bag at room temperature for up to 3 days. For longer storage, wrap it in plastic and freeze it.
Is there a gluten-free version of this bread?
This recipe isn't suitable for gluten-free adaptation, as rye and bread flour both contain gluten.

Rustic Honey Rye Bread Recipe Walkthrough

Start by mixing 1 1/2 cups of warm water with 2 tablespoons of honey in a large mixing bowl. Once combined, sprinkle 2 1/4 teaspoons of active dry yeast over the top and let it dissolve. Give it about 5 minutes — you should see some bubbles forming, which means the yeast is getting to work.

Next, stir in 1 tablespoon of olive oil. Add 2 cups of rye flour, 1 1/2 cups of bread flour, 1 1/2 teaspoons of salt, and 1 tablespoon of caraway seeds. Mix everything together until it forms a rough dough. It might look a bit shaggy, but that's okay.

Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes. You’re looking for a smooth, elastic dough. If it feels sticky, sprinkle a bit more flour as needed, but don't overdo it.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour. It should double in size. Once risen, punch down the dough gently to release some of the air.

Shape the dough into a loaf and place it on a baking sheet dusted with cornmeal. Cover it again and let it rise for another 30-40 minutes until it’s nearly doubled.

While the dough is having its second rise, preheat your oven to 400°F (200°C). Just before placing the loaf in the oven, score the top with a sharp knife to allow steam to escape during baking.

Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped. Let it cool on a wire rack before slicing — this helps the crust set and makes slicing easier.

Why You'll Love This Recipe

  • A delightful balance of sweet and savory flavors.
  • Simple ingredients that come together beautifully.
  • Perfect for sandwiches or as a side to your favorite soup.
  • Unique flavor profile thanks to caraway seeds and rye flour.

Ingredients

2 cups rye flour
1 1/2 cups bread flour
2 tbsp honey
1 1/2 tsp salt
1 tbsp caraway seeds
1 1/2 cups warm water
2 1/4 tsp active dry yeast
1 tbsp olive oil
1 tbsp cornmeal for dusting

Step-by-step Instructions

1. In a mixing bowl, combine the warm water and honey, then sprinkle the yeast over the top and allow it to dissolve for about 5 minutes.
2. Stir in the olive oil, then add rye flour, bread flour, salt, and caraway seeds, and mix until a rough dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
5. Punch down the dough, shape it into a loaf, and place it onto a cornmeal-dusted baking sheet.
6. Cover and let it rise again until nearly doubled, about 30-40 minutes.
7. Preheat the oven to 400°F (200°C). Score the top of the loaf with a sharp knife.
8. Bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped.
9. Cool on a wire rack before slicing.

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