Homemade Rye Bread
This homemade rye bread has a hearty texture, rich flavor, and traditional touch of caraway. Bread flour balances the rye flour so the loaves rise beautifully and remain easy to slice.
Ingredients
Method
- Combine the warm water, yeast, and molasses. Rest for 5–10 minutes.
- Stir in the oil, salt, and caraway seeds.
- Add the rye flour and 3 cups bread flour. Mix thoroughly.
- Gradually add enough remaining bread flour to form a soft, slightly tacky dough.
- Knead for 8–10 minutes. Rye dough will remain slightly stickier than white dough.
- Place in a greased bowl, cover, and rise for 60–90 minutes, until nearly doubled.
- Grease two 9-by-5-inch loaf pans.
- Divide the dough evenly, shape into loaves, and place in the pans.
- Cover and rise for 40–55 minutes.
- Preheat the oven to 350°F.
- Bake for 35–40 minutes, until browned and approximately 195°F inside.
- Remove from the pans, brush with butter if desired, and cool completely.
Notes
Caraway is traditional but may be omitted.
Do not add excessive flour in an attempt to eliminate all stickiness.
Store for up to 4 days or freeze for up to 3 months.
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