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HOMEMADE RYE BREAD

You haven't had rye bread until you've made homemade rye bread.

By
Elise Bauer
Elise Bauer
 * 

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA
in Food Research from Stanford University.
Learn about Simply Recipes' Editorial Process
Updated September 11, 2023
80 ratings

306

Trending Videos



Simply Recipes / Sally Vargas

In This Recipe
Expand
 * What Is Rye Bread?
 * Hands On Breadmaking
 * Using Rye Bread
 * Storing and Freezing

For as long as I knew my friend George he was an enthusiastic bread maker. Often
when I visited his home in Carlisle, Massachusetts, he had a freshly baked loaf
of rye bread for us to enjoy.



One time when George came to visit my family in Carmichael, I put him to work,
showing me the way he makes his rye bread.




WHAT IS RYE BREAD?

Rye bread is simply bread that is made with rye flour. Rye has an earthy flavor,
and using more or less of it in combination with other flours a loaf will give
it more or less of that flavor. Rye bread is often made with additions like
molasses and cocoa powder, which add color and flavor. Caraway seeds can be
added as well, for an even more distinctive flavor.



While you can make a loaf that is made 100% rye, those tend to be quite dense
and heavy. For a lighter loaf that still has good rye flavor, mix rye flour with
bread flour, which helps form a better gluten structure within the dough.


Types of Flour To Know for Baking
READ MORE:


As for this particular bread from George? It was wonderful. Lightly flavored,
soft inside, with a crusty crust. My father doesn't like caraway seeds so they
were kept out. I love them so the next time I make this bread they're going in.



George holding his rye bread.

Simply Recipes / Sally Vargas & Elise Bauer


BEST WAY TO LEARN TO BAKE BREAD? HANDS ON!

I don't think one can easily learn to make bread by reading about it.



It really helps to get your hands in it and learn directly from someone who can
say, "See? This is the right consistency for the dough." Bread making is
something that you just have to practice. The more bread you make, the better
you get at it.


How to Accurately Measure Ingredients for Baking
READ MORE:



Simply Recipes / Sally Vargas


WAYS TO ENJOY RYE BREAD

Rye is, of course, essential for a good reuben sandwich or a classic liverwurst
sandwich with pickled onions. It makes the perfect bread for a grilled cheese
sandwich.



Have leftover rye bread that's going stale? Make them into bread crumbs and
freeze them to use later. You can sprinkle them over salads, casseroles, or this
Hot Reuben Dip.




STORING AND FREEZING RYE BREAD

Rye bread will keep for several days at room temperature if kept in a paper bag.
To extend its life another few days, wrap it in a plastic bag instead.



Rye bread also freezes very well. Wrap it in plastic wrap and aluminum foil,
then store in a freezer bag for up to three months. Thaw at room temperature and
reheat in the oven if desired.




Simply Recipes / Sally Vargas


LOVE BAKING BREAD? TRY THESE RECIPES

 * Whole Wheat Bread
 * Homemade Potato Bread
 * Anadama Bread
 * Focaccia Bread with Rosemary
 * Irish Brown Bread




Simply Recipes / Sally Vargas & Elise Bauer

Save It
Print


HOMEMADE RYE BREAD

Prep Time 30 mins
Cook Time 40 mins
Total Time 70 mins
Servings 24 servings
Yield 2 loaves


INGREDIENTS

 * 2 packages active dry yeast (4 1/2 teaspoons or 16 grams)

 * 2 1/2 cups warm water (just barely warm to the touch)

 * 2/3 cup molasses (regular, NOT blackstrap)

 * 2 tablespoons caraway seeds (optional)

 * 1 tablespoon salt

 * 1/4 cup vegetable oil

 * 1/4 cup cocoa powder (unsweetened)

 * 2 cups rye flour

 * 5 cups bread flour





METHOD

 1. Dissolve the yeast:
    
    Dissolve the yeast in the warm water with the molasses. Put yeast mixture
    into a large metal bowl.
    
    
    
    Simply Recipes / Elise Bauer
    
    
 2. Make the dough:
    
    Add the caraway seeds, salt, vegetable oil, cocoa powder, 2 cups of rye
    flour and then 2 cups of bread flour, mixing into the yeast mixture after
    each addition with a wooden spoon.
    
    Add more bread flour, a cup at a time, until the dough is not so sticky and
    it is too hard to mix it with the wooden spoon. At that point, spread a half
    cupful of flour onto a large, clean, flat surface and put the dough onto the
    surface.
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    
 3. Knead the dough:
    
    Knead the dough by pressing down with the heel of your hand, stretching it,
    turning the dough a quarter-turn, pulling the dough back toward you and then
    pressing and stretching again. Knead additional bread flour into the dough
    until it reaches the right consistency. Knead for 5-7 minutes, or until the
    dough is smooth and elastic.
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    
 4. Let the dough rise:
    
    Spread some vegetable oil around a large bowl and place the dough in it,
    turning it so it gets coated in the oil.
    
    Cover the bowl with plastic wrap or a damp cloth. Let rise at room
    temperature until it has doubled in size, 1 to 1 1/2 hours.
    
    
    
    Simply Recipes / Sally Vargas & Elise Bauer
    
    
 5. Divide the dough:
    
    Gently press down on the risen dough so some of its air is released. Turn
    the dough out onto a lightly floured surface, knead the dough a few turns
    and then divide it by cutting it in half with a sharp knife.
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    
 6. Shape the loaves:
    
    Shape each half into loaf. Place dough loafs into either oiled 8x4-inch
    bread loaf pans, or onto a flat baking sheet or peel that has been sprinkled
    with corn meal, depending if you want to cook the loaves in pans or directly
    on a baking stone. Cover with plastic or a damp cloth.
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    
 7. Let the loaves rise:
    
    Let the bread rise again, this time not doubling in volume, but rising by
    about half of its volume, about 30 to 45 minutes, half as long as the first
    rising. The dough should be peeking over the top of the loaf pan if using a
    loaf pan.
    
    
 8. Preheat the oven to 350°F:
    
    If you are using a baking stone, place the stone in the oven. Preheat it for
    at least half an hour before baking.
    
    
 9. Bake the loaves:
    
    If baking on a stone and not in the pan, score the loaves a few times on the
    top of the dough right before putting it in the oven.
    
    Put loaves in the oven. If you have a mister, mist the dough with a little
    water the first 10 minutes of baking. Bake for 40 to 50 minutes, or until
    done. The bread should sound hollow when tapped.
    
    
    
    Simply Recipes / Elise Bauer
    
    
    
    Simply Recipes / Elise Bauer
    
    

Nutrition Facts (per serving) 185 Calories 3g Fat 35g Carbs 5g Protein

Show Full Nutrition Label
×

Nutrition Facts Servings: 24 Amount per serving Calories 185 % Daily Value*
Total Fat 3g 4% Saturated Fat 0g 1% Cholesterol 0mg 0% Sodium 270mg 12% Total
Carbohydrate 35g 13% Dietary Fiber 2g 7% Total Sugars 7g Protein 5g Vitamin C
0mg 0% Calcium 27mg 2% Iron 1mg 7% Potassium 204mg 4% *The % Daily Value (DV)
tells you how much a nutrient in a food serving contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be
considered an estimate. In cases where multiple ingredient alternatives are
given, the first listed is calculated for nutrition. Garnishes and optional
ingredients are not included.




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