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Rye Bread

Rye Bread

The ultimate comfort food, Rye Bread is rich in flavor and nutrition, making it a perfect addition to any meal. Its hearty texture and distinct taste enhance everything from sandwiches to soups. Bake this easy loaf tonight and enjoy the warm, aromatic goodness!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 12 slices
Calories 150 kcal

Equipment

  • Baking Sheet
  • Oven
  • Mixing Bowl

Ingredients
  

  • ½ cup Warm Water
  • 1 packet Active Dry Yeast
  • 2 tablespoons Molasses
  • 1 cup Whole Milk room temperature
  • 1 ½ teaspoons Salt
  • 2 tablespoons Vegetable Oil
  • 1 ¼ cup Bread Flour
  • ½ cup Whole Wheat Flour
  • 1 ½ cup Rye Flour
  • 2 tablespoons Caraway Seeds

Instructions
 

  • In the bowl of a mixer, combine ½ cup warm water (about 105 degrees Fahrenheit), 2 tablespoons molasses, and 1 packet active dry yeast. Let sit for about 5 minutes until the yeast is nice and frothy.
  • Add in 1 cup whole milk, 1 ½ teaspoons salt, 2 tablespoons vegetable oil, 1 ¼ cup bread flour, ½ cup whole wheat flour, 1 ½ cup rye flour, and 2 tablespoons caraway seeds. Use the hook attachment to mix on low until combined, and then bring the speed up to medium and knead for about 8-10 minutes until the dough is smooth.
  • Oil a large bowl and transfer the dough into it. Cover it with a kitchen towel and set the bowl aside in a warm place for about 1 ½-2 hours, or until the dough has doubled in size.
  • When the dough has doubled, punch it down and turn it out onto a clean counter. Allow it to rest for about 5 minutes before using your hands to gently pull the dough on the counter to shape it into a round loaf. Place the loaf carefully on a parchment-lined baking sheet. Cover and allow to rise for another hour.
  • About 40 minutes into the second rise, preheat the oven to 425 degrees Fahrenheit. Slash the bread with a sharp knife or a bread lame. Place in the oven and bake for 30-35 minutes, until golden brown.
  • Allow the loaf to cool for at least 20 minutes before slicing.

Notes

  • Storage: Keep leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, slice and freeze the bread.
  • Freezing: You can freeze slices of Rye Bread for quick breakfasts or sandwiches later. Just wrap them tightly in plastic wrap.
  • Pairing: This bread goes beautifully with soups or stews. Consider serving it with a hearty vegetable soup or a creamy spread.
  • Variations: Feel free to experiment with adding seeds or nuts for added texture.
  • Crust Preference: If you prefer a softer crust, cover the loaf with a kitchen towel right after baking.
Keyword Easy Bread Baking, Healthy Rye Bread, Homemade Rye Bread, Rye Bread Recipe