Rye Bread
Discover the hearty, old-world charm of homemade Rye Bread, a delightfully rustic loaf packed with robust flavor and a satisfyingly chewy texture. This artisan-style recipe combines nutty rye flour with bread flour for the perfect balance of density and softness, while a touch of molasses adds a subtle sweetness that complements the earthy caraway seeds. With just a few pantry staples and simple techniques like kneading and two rises, you’ll master this bakery-quality bread in no time. Perfect for sandwiches, soups, or simply slathered with butter, this crusty and aromatic rye loaf is the ultimate comfort food. Ready in just over two hours, it’s an ideal recipe for both beginners and seasoned bakers looking to bring a taste of tradition to their table.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 300 grams rye flour
- 200 grams bread flour
- 2 teaspoons dry active yeast
- 300 milliliters warm water
- 2 tablespoons molasses
- 1 tablespoon caraway seeds
- 1.5 teaspoons salt
- 1 tablespoon olive oil
Instructions
In a large mixing bowl, combine the rye flour, bread flour, dry active yeast, salt, and caraway seeds.
In a separate small bowl, mix the warm water and molasses until the molasses is fully dissolved.
Gradually add the molasses-water mixture and olive oil to the dry ingredients, stirring until the mixture comes together as a dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough becomes smooth and slightly elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm area for 1 hour or until it has doubled in size.
Punch down the dough to release any air, then shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan.
Cover the shaped dough with the towel again and let it rise for another 30 minutes.
Preheat your oven to 220°C (430°F). If desired, lightly dust the top of the loaf with rye flour for a rustic finish.
Score the top of the dough with a sharp knife to create a design or allow steam to escape while baking.
Bake the bread in the preheated oven for 30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
