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Rye Bread

This Rye Bread Recipe is easy to follow and makes a delicious bread. Rye bread is soft on the inside and crunchy on the outside. Perfect for sandwiches, Reubens, or grilled cheese. Make it with or without caraways seeds, but you will still have a perfect bread.
Prep Time10 minutes
Active Time2 hours 15 minutes
Baking Time50 minutes
Total Time3 hours 15 minutes
Course: baked items, Bread
Cuisine: European
Keyword: Caraway, Cocoa, flour, molasses, Oil, Rye
Yield: 2 Loaves

Equipment

  • 1 stand mixer with dough hook (optional)

Materials

  • 204 g (2 cups) rye flour
  • 680 g (5 cups) bread flour (divided)
  • 25 g (1/4 cup) cocoa powder
  • 1 tbsp salt
  • 1 tbsp caraway seeds (optional) or fennel
  • 7 g (2 1/4 tsp or one envelope) instant yeast
  • 54 g (1/4 cup) oil
  • 590 g (2 1/2 cups) water
  • 227 g (2/3 cup) molasses (unsulphured, not blackstrap)

Instructions

  • In a bowl, whisk together rye bread, 2 cups (or 272 grams) of bread flour, cocoa powder, salt, seeds, and instant yeast.
  • Heat the water to 110°F or warm to the touch and mix with molasses to dissolve. Add to the flour mixture together with oil.
  • In the bowl of a stand mixer or a bowl, stir the rye dough with a wooden spoon until a sticky dough forms. Then add 1 cup (or 227 g) of bread flour until a thicker dough forms.
  • Knead for 5-7 minutes until a smooth and elastic dough forms. You can tell it is ready when all the flour is absorbed and when you indent a finger in the dough, it bounces back.
  • Place the dough in a lightly oiled bowl and cover with a damp towel. Let proof in a warm area until double in size, approximately 1-1 1/2 hours.
  • Punch dough down and divide into 2. Shape each loaf into an oval shape and put in a bread pan or lay freeform on a sheet pan. Cover and let proof for 30-45 minutes.
  • 15 minutes before the dough is ready preheat the oven to 350°F. Put an empty pan to preheat with the oven.
  • When the bread is ready to bake, score the bread with a sharp knife and place in the oven. Place a couple ice cubes on the preheated pan and then close the door. The steam will help it rise and create a crispier crust.
  • Bake for 40-50 minutes. You know it's ready if you tap the bottom the rye bread and it sounds hollow.
  • Let cool in the pan for 10 minutes, then take out the loaf and place on a wire rack to cool completely at room temperature before slicing.
  • Enjoy!