Sweet Rye Bread
Embrace the cozy, rustic charm of homemade Sweet Rye Bread, a tender, slightly sweet loaf that’s perfect for breakfast or as a hearty accompaniment to your favorite soups and stews. This recipe combines earthy rye flour with a touch of honey and molasses for natural sweetness, while optional caraway seeds add a subtle, aromatic depth. With its soft, elastic crumb and golden crust, this bread is as beautiful to look at as it is delicious to eat. The straightforward kneading process and two simple rises ensure a bakery-quality loaf right from your oven. Whether enjoyed warm with butter or used for sandwiches, this Sweet Rye Bread offers the nostalgic comfort of classic bread baking with a sweet, flavorful twist.
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Recipe Information
Ingredients
- 1 cup Warm water
- 0.5 cup Whole milk
- 3 tablespoons Unsalted butter
- 2 tablespoons Honey
- 2 tablespoons Molasses
- 2.25 teaspoons Instant yeast
- 1.5 teaspoons Salt
- 1 teaspoon Caraway seeds (optional)
- 2 cups Rye flour
- 2 cups All-purpose flour
- 1 teaspoon Canola oil (for greasing)
Instructions
In a small saucepan, heat the milk and butter over low heat until the butter melts. Allow the mixture to cool until warm to the touch, about 105-110°F (40-43°C).
In a large mixing bowl, combine the warm water, honey, molasses, and yeast. Let the mixture sit for 5-10 minutes until foamy, indicating the yeast is active.
Stir the cooled milk-butter mixture into the yeast mixture. Add the salt and caraway seeds, if using.
Gradually mix in the rye flour, one cup at a time, stirring until fully incorporated. Then add the all-purpose flour, one cup at a time, until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, adding additional all-purpose flour as needed to prevent sticking. The dough should be smooth and elastic but still slightly tacky.
Lightly grease a large mixing bowl with canola oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.
Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5-inch (23x13 cm) loaf pan. Cover and let it rise again for about 30-45 minutes, or until it has risen slightly over the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. An instant-read thermometer inserted into the center should read about 190°F (88°C).
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 13 mg | 1% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 2.2 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1339 mg | 28% | |
*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.
