Classic Home-Style Rye Bread
A hearty, aromatic loaf with a deep flavor and a perfectly chewy crust that brings a bakery-quality experience to your kitchen.
Ingredients
- •2 cups bread flour (280g)
- •2 cups dark rye flour (240g)
- •1 tablespoon instant yeast
- •1 tablespoon caraway seeds
- •1.5 teaspoons salt
- •1.5 cups warm water (350ml)
- •2 tablespoons molasses
- •1 tablespoon vegetable oil
Instructions
- 1
In a large mixing bowl, whisk together the bread flour, rye flour, instant yeast, caraway seeds, and salt.
- 2
In a separate small bowl, combine the warm water, molasses, and vegetable oil until well blended.
- 3
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
- 4
Turn the dough onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth and elastic.
- 5
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 60 to 90 minutes, or until doubled in size.
- 6
Punch the dough down, shape it into a round loaf, and place it on a parchment-lined baking sheet.
- 7
Cover the loaf again and let it rise for another 30 to 45 minutes while preheating your oven to 375°F (190°C).
- 8
Score the top of the loaf with a sharp knife and bake for 35 to 40 minutes, or until the bottom sounds hollow when tapped.
- 9
Transfer to a wire rack and let it cool completely before slicing.
💡 Chef tips
- For a crunchier crust, place a small pan of hot water on the bottom rack of the oven during the first 15 minutes of baking to create steam.
- Store the bread in a paper bag at room temperature for up to 3 days, or slice and freeze it for up to 2 months.
- If you prefer a milder flavor, you can substitute the dark rye flour with light rye flour.
✅ How it should turn out
The finished loaf should have a dark, crackly crust, a dense yet soft interior with a distinct earthy aroma, and a savory, slightly sweet flavor profile.