Our Homemade Rye Bread Recipe has a gentle rye flavor that’s beautifully delicate. It’s sure to be enjoyed! Today’s easy rye bread recipe is mild in flavor because it uses two varieties of flour, rye flour and all-purpose flour. It’s tasty enough enough for the non-rye bread lovers too.
![Homemade Rye Bread Recipe (1) Homemade Rye Bread Recipe (1)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Our Rye Bread has the perfect “rye” ratio!
So, I have a confession… I’m not really a “rye bread” lover. I know surprising, right?! Y’all know how much I love bread but a heavy rye flavored bread hasn’t ever been my thing.
That being said… I LOVE this recipe because it’s the perfect “rye” ratio. Our Homemade Rye Bread is not that “in-your-face kind” of rye flavored bread. It’s delicate and moist with a gentle rye flavor that will please every palate.
I love it, a lot. It’s SO fabulous for making a delicious our Irish Spicy Reuben Sandwich Recipe or our Ultimate Reuben Sandwich! We hope you’ll love our Homemade Rye Bread Recipe just as much as we do. 🙂
![Homemade Rye Bread Recipe (2) Homemade Rye Bread Recipe (2)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Give our Irish Spicy Reuben Sandwich Recipe a try!
How to make Homemade Rye Bread Recipe
- In a stand mixer with a large bowl and dough hook attachment combine yeast, sugar, butter, egg, warm milk.
- Beat 1 minute.
- Add salt, rye flour, all purpose flour, and caraway seeds; beat 1 minute.
- Beat on medium speed until ball forms.
- Transfer to a lightly oiled bowl to raise double in size.
- Remove dough to lightly floured surface, lightly knead, separate and shape into 3 loaves.
- Allow to raise and brush with beaten egg.
- Preheat oven 350 degrees F.
- Bake 45 minutes or until lightly golden browned and hollow sounding when tapped with fingers.
- Cool on cooling racks.
- Slice and enjoy!
![Homemade Rye Bread Recipe (3) Homemade Rye Bread Recipe (3)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Helpful baking tips for higher elevations
- If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake.
- Adjustments are needed for 5000+ feet and above:
- Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
- Reduce sugar: for each cup, decrease 2 tablespoons.
- Increase liquid: for each cup, add 2 to 4 tablespoons.
- Increase oven temperature by 25 degrees F.
- Check if it is done a little early.
- This takes some trial and error to get it right for you.
Learn more HERE
![Homemade Rye Bread Recipe (4) Homemade Rye Bread Recipe (4)](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
Let us temp you with our Ultimate Reuben Sandwich Recipe too!
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Ingredients
- 1 tablespoon dry instant yeast
- 1 tablespoon sugar
- 3 tablespoons butter, melted
- 1 egg, room temperature
- 1 cup warm milk
- Beat 1 minute
- 1 1/2 teaspoon sea salt
- 1 cup rye flour
- 2 1/2 cups all purpose flour
- 1 tablespoon caraway seeds
- Beat 1 minute
- 1 egg, beaten
Instructions
- In a stand mixer with a large bowl and dough hook attachment combine yeast, sugar, butter, egg, warm milk.
- Beat 1 minute.
- Add salt, rye flour, all purpose flour, and caraway seeds; beat 1 minute.
- Beat on medium speed until ball forms.
- Transfer to a lightly oiled bowl to raise double in size.
- Remove dough to lightly floured surface, lightly knead, separate and shape into 3 loaves.
- Place loaves on 18x13 rimmed cookie sheet pans (I fit two per sheet).
- Allow to raise and brush with beaten egg.
- Preheat oven 350 degrees F.
- Bake 45 minutes or until lightly golden browned and hollow sounding when tapped with fingers.
- Cool on cooling racks.
- Slice and enjoy!
Nutrition Information:
Yield:
24Serving Size:
1
Amount Per Serving:Calories: 93Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 159mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 3g
More Homemade Bread Recipes
• No-Knead Artisan Loaf Recipe
• French Baguette
• Irish Soda Farls Recipe
• Cinnamon Swirl Loaf
• Kneaders Recipe Rosemary Focaccia Bread
• Jalapeno Honey Cornbread
• Multigrain Sourdough Artisan Loaf
• Perfectly Flaky Biscuits Recipe
• Whole Wheat and Cinnamon Brioche Loaf
Our Homemade Rye Bread Recipe is simple and easy to make!
One more thing before you go…
We love creating recipes and sharing our adventures with you, so if you can do us a huge favor it’d really support us! It’s easier to stay motivated to share our best with you when we hear from you! We adore our readers and it really makes our day to get comments, social tags/shares, or pins that you save for later to share with your family and friends.
Our hearts sing when you do.
We SEE you and we do our very best to respond to all the love! It also amps up our mo-jo so we get lots of awesome things done around here. Please reach out if you have questions or comments via our email: ruthie@cookingwithruthie.com. We’re excited to see you again soon!
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Love Always,
Ruthie & Madeliene
FAQs
This recipe calls for 1 cup of rye flour and 3 cups of bread flour, and while you could play around with increasing the proportion of rye in this recipe (which is roughly 20% by weight), keep in mind that the more rye flour you use, the denser your bread will be.
How do you make rye bread rise higher? ›
Breads made from rye flour won't rise as much as those made from wheat flour. Bread made with 100 percent rye flour will be very dense, which is why many recipes add wheat flour to get a better rise. High-protein bread flour will help as well.
Why does rye bread not rise as much? ›
All rye breads need some wheat flour in order to properly rise, because rye is low in air-trapping gluten, so the real question comes down to the ratio of rye to white all-purpose flour.
What flour is rye bread made of? ›
Rye bread is typically made with a combination of rye flour and rye grains (Secale cereale). It comes in several forms, depending on the combination used, including: Light rye bread. This variety is made from only white rye flour, which comes from ground rye grain endosperm — the starchy core of the rye grain.
What gives rye bread its flavor? ›
A–The rye flavor in a rye bread comes from a combination of rye flour, caraway seeds and yeast.
Does rye flour need more kneading? ›
Rye is very low in gluten, so kneading is neither necessary nor useful. Rye does contain gluten, but in a form which is not able to form the tight, stretchy network found in wheat flour. Instead, rye relies on pentosans to hold together into dense, rustic bread.
Does rye flour take longer to bake? ›
First, different kinds of rye flour exist. Light rye is most like typical all-purpose flour. The darker the rye, the more it acts like a whole grain flour with unmilled wheat berries when baking, meaning it will have more texture and take longer to rise.
Does rye flour make dense bread? ›
Rye bread made with 100% rye flour will be dense and heavy; think some of those all-rye breads you find at artisan bakeries, the ones sliced off an enormous loaf and sold by the pound. If you're looking for a lighter, softer sandwich bread, bread or AP flours are your best friend.
What are some of the challenges when baking with rye flour? ›
Rye gluten does not develop into strong and stretchy dough the way wheat gluten does and this means that any time you add rye flour to wheat flour you can expect the dough to be more fragile. It is also stickier and more absorbent. The more rye flour you have, the more pronounced the changes become.
How to tell when rye bread is done? ›
The very best thing to do is get a probe thermometer. Bread is around 98 degrees C on the inside when it is done. Rye bread is sticky by nature. It is a little less sticky when it is made with a sourdough starter, rather than wheat.
Rye flour absorbs more water than bread flour or all purpose flour, so you need to add more water to make the flour workable. If you feel the dough is too stiff after autolysing this dough, wetting your hands can be a good idea to gradually work extra water into the dough.
What are the problems with rye bread? ›
Rye bread is high in fiber, which can lead to digestive issues such as bloating, gas, and diarrhea if consumed in large quantities. Additionally, rye bread contains gluten, so consuming too much of it can have adverse effects on individuals with gluten sensitivities or celiac disease.
What do I do if my bread doesn't rise enough? ›
But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.
Should rye bread dough be sticky? ›
Bread doughs made with rye, especially those with a high percentage of rye, tend to be quite sticky and—to most American bakers—harder to work with. (To make up for this, any flour that is added to a rye dough recipe will usually be high gluten bread flour.)
Is rye bread the healthiest bread? ›
Rye bread is considered more nutritious than wheat bread. As well as being super filling, it also contains more fibre and B vitamins than wheat breads. And whilst it's not entirely gluten free, it does contain less gluten than regular wheat bread alternatives.
What does rye contain? ›
Rye is high in fiber, protein, iron, and minerals such as manganese, phosphorus, zinc, and magnesium. Dark rye flour has the highest nutrient content as it has retained most of the bran. Light rye flour and bread made with a mix of rye and wheat flours will only retain a fraction of these nutritional elements.
Does rye bread have gluten or wheat? ›
No, rye is not gluten-free. Rye contains secalin, a type of gluten protein. There are three grains that cannot be eaten on a gluten-free diet: wheat, barley and rye. These three grains all contain the protein gluten, which triggers the autoimmune response seen in people with celiac disease.
What makes it rye bread? ›
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.