Rye Bread

5 from 2 votes

This easy rye bread has a soft, dense crumb with a slightly crunchy crust and lovely rye flavor. Perfect for sandwiches and toast!

Prep Time15

Cook Time28

Proof Time1 15

Total Time1 58

Course: Bread, Lunch, Side Dish

Cuisine: American

Keyword: homemade bread, rye bread, sandwich bread

Servings: slices

Author: Lindsey Farr

Ingredients

5 ¼ cups medium rye flour
4 cups bread flour
4 teaspoons kosher salt
4 ½ teaspoons active dry yeast 2 packets
½ cup canola oil
3 ¼ cups warm water

US Customary - Metric

Instructions

In bowl of stand mixer, combine yeast and warm water. Whisk and let sit 5-10 minutes until foamy.
Add rye flour, bread flour, salt, and oil. Mix with dough hook on low until cohesive dough forms.
Increase speed to medium-low and knead 5 minutes. If mixer struggles, rest dough 10 minutes, then knead 3 more minutes on medium.
Place in lightly oiled bowl, flip to coat, cover, and let rise 45 minutes until doubled.
Divide into two pieces (about 900g each). Fold opposite sides to center.
Perform 2 thumb folds to create log shape, rolling and sealing from right to left.
Place seam-side down in two greased 8-9 inch loaf pans.
Cover and let rise 30-45 minutes until dough rises above pan edge.
Preheat oven to 375°F. Bake 28-30 minutes until light golden brown or internal temperature reaches 185°F.
Remove from oven, turn out onto wire rack, and cool completely before slicing.

Notes

Yield: 2 loaves (about 24 slices total)

Technique: Rye won't windowpane, so rely on feel. Skip pre-shaping to prevent tears, and proof fully since oven spring is minimal.

Variations: Add 2–3 tablespoons caraway for deli style. Shape into 16–20 rolls and bake for 18–22 minutes. Try cranberries and walnuts or sunflower and flax for a heartier loaf.

Storage: Store in airtight container at room temperature up to 5 days. Freeze sliced loaves wrapped in plastic wrap and freezer bags for up to 3 months. Toast from frozen or thaw at room temperature.

Nutrition