rye bread recipe

Here is a great recipe for bread machine rye bread. This bread is used for classic sandwiches such as the Reuben Sandwich, Ham &amp; Cheese on Rye, etc. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes.

Bread Machine - Rye Bread

Butter

Cups Bread Flour (- 180 grams)

Cups Rye Flour (- 180 grams)

Tablespoons Molasses

Tablespoons Light Brown Sugar (- 39 grams)

Tablespoon Cocoa Powder (- 5 grams)

Teaspoon Caraway Seeds

Teaspoon Bread Machine Yeast (Instant Yeast) (- 5 milliliters)

Water

Tablespoons Unsalted Butter

Cups Bread Flour (- 240 grams)

Cups Rye Flour (- 240 grams)

Tablespoons Molasses (- 30 milliliters)

Tablespoons Light Brown Sugar ((packed) - 52 grams)

Tablespoons Cocoa Powder Natural Unsweetened (- 7.5 grams)

Teaspoons Salt (- 7.5 milliliters)

Teaspoons Bread Machine Yeast (Instant Yeast) (- 7.5 milliliters)

Your bread machine should be unplugged. Remove the bread pan from the bread machine (so when you add the ingredients, they can not accidently spill into the machine).

Pour the water into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Put bread pan with ingredients back into unplugged bread machine.

Plug in bread machine. Enter the bread machine settings (1.5 lb or 2 lb, light color &amp; &quot;basic&quot; bread setting) and then press the &quot;Start&quot; button on your bread machine.

When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!

Remove the bread from the bread loaf pan and place the bread on a cooling rack. Let the bread cool down on the cooling rack for at least 30-60 minutes.

After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

In our bread machine, the overall mixing &amp; baking takes about 2:53 hours for a 1.5 pound bread. However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the total time required after you have entered the settings into the machine.

Before using any bread machine, you should read the manufacturer’s instructions in order to use your bread machine effectively and safely.

Please read Bread Dad&#39;s recipe tips section for extra information on how to make this recipe successfully.

Learn to bake a simple heavenly loaf of homemade rye bread without the need for a mixer or dutch oven. A simple &amp; delicious loaf.

Homemade Rye Bread Recipe

water (lukewarm) ((55 grams))

dry yeast

all purpose or bread flour ((55 grams))

water (lukewarm) ((175 grams))

milk whole (lukewarm) ((175 grams))

bread flour ((290 grams))

rye flour (light) ((135 grams))

salt

In medium bowl add the water and sprinkle the yeast on top, let sit for 5-10 minutes, then stir to combine. To the bowl add the flour, mix to combine, making sure all the flour has been incorporated. Cover and let rest at room temperature for 12 hours.

FOR THE POOLISH

In large bowl add the water and milk, sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the poolish and mix together, add the flours and salt, mix well, incorporating all the flour. Cover and let rest for 30 minutes, then stretch &amp; fold the dough a few times, let rest for 30 minutes, repeat the stretch and fold, let rest 30 minutes, repeat stretch and fold, rest for 30 minutes, stretch and fold for the last time. For a total of 2 hours.

Form the dough into a loaf or boule shape place in a lightly oiled pan, dust with flour, rice flour or semolina, cover and let rise in a warm draft free area for 1 hour or until doubled.

Pre-heat oven to 400F (200C).

Score the dough and bake for approximately 40 minutes. Move immediately to a wire rack to cool completely. Enjoy!

FOR THE BREAD

This traditional bread recipe is so easy to make and tastes amazing. Discover the amazing taste and health benefits of no knead sourdough bread with this easy recipe.&nbsp;

No-Knead Sourdough Rye Bread

bread flour

rye flour

½ teaspoon rapid rise bread yeast

Tablespoons caraway seeds (optional but highly recommended)

sourdough starter

⅓ cup cool water (approximately)

cornmeal (for dusting)

Because the first rise takes 12-18 hours, it’s best to start this the evening before you want fresh bread.&nbsp;

First stir together the flours, salt, yeast and caraway seeds.&nbsp;

Then add the sourdough starter and water and stir together until a shaggy dough forms. You may need a little more or less water, but 1 ⅓ cups is usually pretty spot on. The dough should be fairly wet, too wet to knead, but not overly so.&nbsp;

Cover with plastic wrap, or no-plastic wrap if you have it, and let sit in a warm spot in your kitchen for 12-18 hours. It should get bubbly and have risen noticeably.&nbsp;

Turn the dough out onto a floured board and turn the sides in. You’re not really kneading, just more like folding. A dough scraper helps.&nbsp;

Then flip the dough over so the seam side is down and place on a tea towel that has been dusted with cornmeal. Top the dough with a light sprinkle of cornmeal, then fold the ends of the towel in loosely to cover the ball and set in a warm place to rise for another 1-2 hours. I usually do 2 hours in the winter because it is colder, but if you live in a warm climate (or if it’s summertime) 1 hour is usually sufficient.&nbsp;The dough should have spread out a bit when it’s finished rising.

30 minutes before the second rise is done, put the dutch oven, with the lid on, in the oven and preheat it to 475°F.&nbsp;

Remove the hot dutch oven out of the oven, take off the lid, and flip the dough over into it, upside down. You can shake the dutch oven a little to get the dough centered if need be, then cover and return to the oven for 30 minutes.&nbsp;

Take the lid off and cook for another 15 minutes.&nbsp;

Cool for several hours on a rack before cutting.&nbsp;

This is a keeper.  Excellent flavor and excellent texture.  I've made it twice, with the second version involving some tweaking.

The first attempt I followed to the letter, but I found the 1 1/3 cup of water to be too much.  The dough was very slack and difficult to work with or form.  And I found 2 TBSP of caraway to be waaay too much.  But the outcome was good, and worth trying again with tweaks.  

My initial inclination was to include some stretch and folds to see if that would increase the gluten development and make it easier to handle, but rather, I stuck with the no-knead concept, and dropped the water, first to 1 cup, and then creeping up to 1 1/4 cup, which was just enough to have the dough come together before the resting/rising.  And only 1/2 tsp (not TBSP) of caraway.  I also kept track of all the measurements in grams for easier replication later.  The result was a loaf with great crust, chewy interior, great flavor, and just a hint of caraway.  I love the texture of the cornmeal too. 

Thanks for putting this out there!
Jeff

Thank you for a wonderful recipe :-) Can I ask if the added yeast important for the recipe. I am trying to learn to make rye sourdough in order to avoid yeast, so just wondering if the addition of it is to do with it being knead free. Thanks

I have now made this recipe at 150% size three times. Everyone who tastes it is thrilled by the sourdough flavor and the lightness of the rye. (I give away lots of slices!)  I did use a 9” proofing basket and my 7 quart Dutch oven to accommodate this size. They worked perfectly.  I have been feeding my starter about 2pm and then mixing up the dough about 7pm. Perfect timing as the starter is nicely active.  Thank you so much for this wonderful recipe.

I have been making this for a couple years. I proof it in a high sided mixing bowl lined with parchment and gently move it to my preheated lodge covered dutch oven by lifting the parchment. Also easy to remove from pan at finish. Perfect every time. Lovely recipe.

If the first time you make a bread recipe it was great, better do it again and again to be sure it wasn’t a fluke. I am a new-five months-sourdough baker. I prefer the over night raise methods, not matter what sort. I have been making the very seedy Danish style in a Pullman pan and have success with them. I wanted a simple rye sour dough that I could mix up quickly. Your recipe is IT!  The first time, I followed the recipe to a T. Great bread. Nice chew to the crust and sourdough aroma throughout. After a few weeks, I baked this recipe two days in a row. I had gotten a 7” proofing basket as I thought that would be perfect for this sized loaf. It WAS perfect and it was fun to see the circular lines on the bread. The third loaf was the best. I was more mindful to not let it raise too tall so there would be some oven spring left in the dough. (I have been reading all sorts of advice on sourdough baking this last few weeks. I actually got about an additional 3/4” taller loaf today over yesterday. Thank you so much for this great recipe. We made avocado toast with it to accompany a Thai/Mexican soup for dinner.

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Top 3 rye bread recipe recipes from across the web

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Homemade Rye Bread Recipe

No-Knead Sourdough Rye Bread

The most viewed rye bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine