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Dorothy Thomas

Rye bread recipe

A hearty, flavorful rye bread with a dense crumb and slightly tangy taste. Perfect for sandwiches, toast, or pairing with soups.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings: 1 12
Course: Bread, Side Dish
Cuisine: European, Scandinavian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups Warm water (105–110°F)
  • 2 tbsp Molasses or dark corn syrup
  • 2 tsp Active dry yeast
  • 2 cups Rye flour
  • 1 ½ cups Bread flour (or all-purpose)
  • 1 ½ tsp Salt
  • 1 tbsp Caraway seeds (optional)
  • 1 tbsp Vegetable oil or melted butter

Equipment

  • Large mixing bowl
  • Measuring cups/spoons
  • Wooden spoon or dough whisk
  • Loaf pan (9x5 inches)
  • Clean kitchen towel
  • oven

Method
 

  1. In a large bowl, mix warm water, molasses, and yeast. Let sit for 5–10 minutes until foamy.
  2. Whisk rye flour, bread flour, salt, and caraway seeds in a separate bowl.
  3. Add dry ingredients and oil to the yeast mixture. Stir until a shaggy dough forms.
  4. Turn onto a floured surface and knead for 8–10 minutes until smooth (add flour if sticky).
  5. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–2 hours until doubled.
  6. Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and rise for 45–60 minutes.
  7. Preheat oven to 375°F (190°C). Bake for 35–40 minutes until the loaf sounds hollow when tapped.
  8. Let cool on a wire rack for at least 30 minutes before slicing.

Notes

  • For a tangier flavor, replace ½ cup water with sourdough starter.
  • Store in an airtight container for up to 5 days or freeze for longer shelf life.
  • Toast slices for extra crunch!