Classic Rye Bread
A hearty, rustic loaf with a deep, earthy flavor and a chewy crumb that is perfect for sandwiches.
Ingredients
- •2 cups bread flour (280g)
- •1.5 cups dark rye flour (180g)
- •1 tablespoon instant yeast (9g)
- •1 tablespoon caraway seeds (optional)
- •1.5 teaspoons salt (9g)
- •1.5 cups warm water (350ml)
- •1 tablespoon molasses (20g)
- •1 tablespoon vegetable oil (15ml)
Instructions
- 1
In a large bowl, whisk together the bread flour, rye flour, instant yeast, caraway seeds, and salt.
- 2
In a separate small bowl, stir the molasses and vegetable oil into the warm water until dissolved.
- 3
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a shaggy dough forms.
- 4
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 to 90 minutes, or until doubled in size.
- 6
Punch the dough down gently, shape it into a round or oval loaf, and place it on a parchment-lined baking sheet.
- 7
Cover the shaped loaf and let it proof 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 crust is firm and the loaf sounds hollow when tapped on the bottom.
- 9
Transfer to a wire rack and let cool completely before slicing.
💡 Chef tips
- For a crispier crust, place a shallow pan of boiling water on the bottom rack of the oven during the first 10 minutes of baking.
- Store the bread in a paper bag or a bread box at room temperature for up to 3 days; avoid plastic bags which can make the crust soggy.
- 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 will have a dark, crackly crust and a dense, moist interior with a distinctively nutty, aromatic rye scent.