homemade rye bread

An easy overnight version of classic Danish rye bread with no sourdough.  

Easy Overnight Danish Rye (Rugbrød)

½ cups 7 grain hot cereal mix

sunflower seeds

pumpkin seeds

flax seeds

water

dark rye flour

bread flour

yeast

salt

molasses

Butter

Stand mixer

13 x 4 inch pullman loaf pan with lid

For the Soaker:  Combine all the ingredients for the soaker in a medium bowl.  Cover with plastic wrap and let sit at room temperature overnight, approximately 8-12 hours.

For the Dough:  Combine both flours, yeast and water in a separate bowl.  Stir to combine as best you can (mixture will be thick), and then knead briefly with your hands until you have a cohesive mixture.  Dough will be very thick and clay-like in texture. Cover with plastic wrap and let sit at room temperature overnight, about 8-12 hours.

Grease a 13 x 4 inch pullman loaf pan with butter and dust with rye flour, including the lid.  Set aside. Combine the soaker, flour mixture, salt and molasses in the bowl of a stand mixer. Fit mixer with paddle attachment and mix on low speed for 2-3 minutes until everything is thoroughly combined, scraping down the sides of the bowl from time to time.  Increase speed to medium and mix for an additional 2-3 minutes, stopping to occasionally scrape down the sides of the bowl. Mixture will be quite sticky.

Transfer the dough to the prepared pan.  Smooth out the top and sift a thin layer of rye flour over the surface of the dough.  Place lid on pan and let the dough rise for 1½ -3 hours at room temperature or until it is about ½ inch from the top of the pan.  The time that it takes for your dough to rise will largely depend on the temperature of the dough and your kitchen.

Meanwhile, preheat oven to 500 degrees.  Bake loaf with the lid on for 15 minutes.  Reduce temperature to 400 degrees and continue to bake, covered, for an additional 15 minutes.  Remove pan from oven and carefully slide the lid off. Reduce temperature to 325 degrees and bake, uncovered, for an additional 45 minutes.  Remove from the oven and immediately turn loaf out onto a metal cooling rack set inside a rimmed baking sheet.  Return bread to the oven for an additional 10 minutes.  Remove from the oven and allow the bread to cool completely before slicing, at least 3 hours. Rye bread is even better a day after baking.  If you can wait until the following day, let the bread sit uncovered at room temperature overnight before slicing.  The bread will keep at room temperature for 3 days loosely wrapped in foil. Freeze for longer storage.

A traditional recipe for Roggenbrot (German rye bread) – dense, hearty, and perfect for pairing with savory toppings.

Authentic German Roggenbrot (Rye Bread) Recipe

tbsp molasses

¼ tsp active dry yeast

½ cups rye flour

½ tsp salt

tbsp caraway seeds

flour

Prepare Yeast Mixture

Mix water, molasses, and yeast; let sit for 5-10 minutes until foamy.

Combine Dry Ingredients

In a bowl, combine rye flour, bread flour, salt, and caraway seeds.

Mix Dough

Add yeast mixture to the flour mixture; stir until a shaggy dough forms.

Knead

Knead by hand or in a mixer for 8-10 minutes until smooth.

First Rise

Place dough in an oiled bowl; cover and let rise 1 ½ hours.

Shape Loaves

Punch down, divide dough, shape into two rounds.

Second Rise

Bake

Preheat oven to 450°F (230°C); bake loaves 35-40 minutes until brown.

Top 2 homemade rye bread recipes from across the web

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Easy Overnight Danish Rye (Rugbrød)

Authentic German Roggenbrot (Rye Br...

Top 2 homemade rye bread recipes from across the web

The most viewed homemade rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Overnight Danish Rye (Rugbrød)

Authentic German Roggenbrot (Rye Br...

The most viewed homemade rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine