Traditional Rye Bread

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 8
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If you’ve ever wanted to capture the heartiness of traditional baking, this Rye Bread recipe is your ticket. With its rich, earthy flavor and dense, chewy texture, it’s perfect for anyone who loves bold breads. Ideal for those chilly evenings when you crave something warm and comforting fresh out of the oven.

Ingredients for Traditional Rye Bread

Rye flour gives the bread its characteristic flavor and dense texture, making it different from your usual white bread. Bread flour adds structure and chewiness, crucial for a good rise. The warm water activates the yeast, starting the fermentation process. Active dry yeast is the magic ingredient that makes the bread rise. Molasses adds a slight sweetness and rich color. Salt is essential for flavor and helps control yeast activity. Finally, caraway seeds give a distinctive, slightly peppery taste that complements the rye perfectly.

Tips & Tricks

  • If your kitchen is cold, let the dough rise in an oven with the light on for gentle warmth.
  • Don’t skip kneading! It develops the gluten and texture you need.
  • Use a serrated knife to slice fresh bread for clean cuts.

Serving Suggestions

This rye bread is fantastic with a simple spread of salted butter or cream cheese. It pairs beautifully with smoked salmon or a hearty beef stew. Try it as the base for an open-faced sandwich with pastrami, mustard, and pickles for a classic deli-style meal.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast, just skip the initial proofing step.
What if I don't have caraway seeds?
While caraway seeds add a traditional flavor, you can omit them or substitute with fennel seeds for a different twist.
How do I store leftover bread?
Wrap the bread in a cloth or store in a paper bag at room temperature for up to three days. For longer storage, slice and freeze it.

Traditional Rye Bread Recipe Walkthrough

Start by mixing the warm water and molasses in a large bowl. Then, sprinkle the yeast over the mixture. Wait about five minutes — when it looks foamy, you’re good to go. That foam is your yeast waking up and getting ready to work.

Add in your rye flour, bread flour, caraway seeds, and salt. Stir until you have a shaggy dough. It might look a bit rough around the edges, but that’s exactly what you want.

Now, turn this dough out onto a floured surface. Knead it for about 10 minutes. You’ll feel the texture change as you work — it becomes smoother and more elastic. Think of it as a mini workout with a delicious reward at the end!

Once kneaded, place the dough into a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm place for about an hour. This is when the magic happens, and your dough doubles in size.

After the rise, punch down the dough — this just means pressing out some of the air — and shape it into a loaf. Place it on a baking sheet lined with parchment paper.

Give it another rise, this time for about 30 minutes. Meanwhile, preheat your oven to 400°F (200°C).

Finally, bake the loaf for 30-35 minutes. You’ll know it’s done when it sounds hollow when tapped on the bottom. Let it cool on a wire rack before you slice in. Waiting can be the hardest part!

Why You'll Love This Recipe

  • Quick prep time for a homemade bread.
  • Deep, earthy flavors thanks to rye flour and caraway seeds.
  • No fancy equipment needed — just your hands and a bowl.
  • Perfect for sandwiches or alongside a hearty soup.

Ingredients

2 cups rye flour
2 cups bread flour
1 1/2 cups warm water
1 packet active dry yeast
1 tbsp molasses
1 tsp salt
1 tbsp caraway seeds

Step-by-step Instructions

1. In a large mixing bowl, combine the warm water and molasses, then sprinkle the yeast over the top and let it sit for 5 minutes until foamy.
2. Add the rye flour, bread flour, caraway seeds, and salt to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper.
6. Cover the loaf with a cloth and let it rise again for about 30 minutes.
7. Preheat the oven to 400°F (200°C).
8. Bake the loaf for 30-35 minutes or until the bread sounds hollow when tapped on the bottom.
9. Let the bread cool on a wire rack before slicing.

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